SHARP CHEDDAR POLENTA CAKES

4 cups water
1 1/2 teaspoons salt
1 cup heavy whipping cream
2 tablespoons butter
1 cup polenta
1/2 cup grated sharp Cheddar cheese
1 egg

Combine the water, salt, cream and 1 tablespoon of the butter in a saucepan and bring to a boil over high heat. Add the polenta in a thin stream, whisking constantly to prevent lumps. Reduce the heat to medium and cook, stirring often, for 45 to 50 minutes, until the polenta pulls away from the sides of the saucepan and is creamy and no longer gritty. Remove from the heat and whisk in the Cheddar cheese and the egg.

Transfer the polenta to a bowl or loaf pan to cool. If cooled in a bowl, shape into 6 equal-sized cakes about 3/4- to 1-inch thick and 3- to 31/2-inches in diameter. If cooled in a long pan, invert onto a cutting board and cut into 6 equal slices. Keep refrigerated until needed.

Heat the remaining 1 tablespoon butter in a skillet or on a griddle over medium heat. Add the cakes and cook until golden brown on the first side. Turn and cook until golden brown on the second side and heated through. it should take about 5 to 7 minutes in all.

The cakes hold their heat fairly well and may be kept warm for 4 to 5 minutes as you finish the rest of the meal.

Makes 6 servings.
Source: Mustards Grill Napa Valley Cookbook