Recipe: Creamy Baked Polenta (using onion, parmesan, mozzarella and milk)

CREAMY BAKED POLENTA

1/2 cup chopped onion
1 tbsp. olive oil
1 1/2 cups yellow cornmeal
1 tsp. salt
6 cups water, divided use
2 Tbsp. grated Parmesan cheese
1 cup shredded mozzarella cheese (4 oz.)
3/4 cup milk

In a large saucepan on medium heat, cook onion in olive oil until golden, about 5 minutes.

In a separate bowl, combine the cornmeal, salt and 3 cups of water; whisk together until blended. Add to the saucepan and cook, stirring constantly, until mixture boils. Slowly stir in the remaining water. Cook and stir until mixture is very thick and smooth, about 20 minutes.

Add Parmesan cheese. Lightly oil a 2-quart shallow baking dish. Pour half of the polenta into the dish. Spread with half of the cheese. Top with remaining polenta and cheese. Pour milk over the top.

Bake at 350 degrees F for 25 minutes or until browned and bubbly. Let stand 10 minutes before serving.

Makes 6 servings
Source: Taste of Home Cooking School Recipe Collection, Fall 2001