Polenta Parmigiana

I try to make at least one vegetarian dinner per week; this was this week’s.  It was wonderful; creamy, smooth and delicious.  Definitely company-worthy (although I would likely use a homemade meat sauce for company).  Serve with a tossed salad and crusty bread.

1 c cornmeal

3 c cold water

¾ t salt

Freshly ground black pepper to taste

1 t chopped fresh rosemary (or 1/3 t dried, crumbled)

1 T butter

¼ c grated Parmesan

1-1/2 cups tomato (homemade or otherwise)

1 c grated mozzarella cheese

Torn basil leaves or chopped parsley, to garnish

In a medium saucepan, combine cornmeal, water, salt, pepper and rosemary.  Whisk to combine.

Cook over medium heat, whisking often.  When mixture begins to bubble, reduce heat to medium-low and switch to a wooden spoon.  Continue cooking, stirring often, for approximately 25 minutes.  Polenta is done when a wooden spoonful turned upside down doesn’t fall off.

Remove from heat, stir in butter and Parmesan.  Pour into lightly greased 8 X 8; spread out evenly.  Cover surface with plastic wrap and chill.

Once chilled, remove plastic wrap.  Cut polenta into four; preheat a griddle to high.  Cook, undisturbed, until edges against griddle begin to brown.  Turn over polenta slices and repeat. 

Preheat oven to 325^o.  Remove browned polenta to a foil-lined baking sheet (leaving a space between pieces) spayed with a little vegetable oil.  Top each with a quarter of the tomato sauce and a quarter of the cheese.  Bake until cheese is melted and beginning to brown, about 15 minutes.

Garnish with basil or parsley, if desired.

Serves four.