Rosemary Double Corn Polenta Cakes
alt.cooking-chien/RaeLynn/1999

3 garlic cloves
1 teaspoon olive oil
1 1/2 cups water
1 1/2 cups low-fat milk
1/2 teaspoon each salt and pepper
1/4 teaspoon crushed dried rosemary
1/2 cup instant or quick cooking polenta
1 cup fresh corn
1 1/2 oz. Romano cheese
1/4 cup chives
Garnish: 1/2 teaspoon fesh minced rosemary and grated cheese

In a 3-quart saucepan, saute minced garlic in 1 teaspoon olive oil. Add the water and milk, salt and pepper and 1/4 teaspoon dried rosemary. After it comes to a boil, reduce heat to medium and add the polenta and stir for 5 to 8 minutes. When thick,add the corn and mix into the polenta. Turn off the heat. Stir in the 1 1/2 oz. grated romano cheese and chives.

Pour into a 9-inch pie tin and let it set for about 10 minutes. Garish with fresh rosemary and a sprinkle of grated cheese. Cut into wedges.

Easy, and tastes great!!