Prepare a 9x5 loaf pan with a generous coating of cooking spray.
- 1 cup cornmeal
4 cups water
1 teaspoon salt
3/4 teaspoon garlic powder (optional)
1 cup grated Parmesan cheese
In a medium mixing bowl, stir together 1 cup of the with the cornmeal, salt and garlic powder. Set aside.
In a large sauce pan, bring 3 cups of water to a rolling boil. Slowly stir in the cornmeal mixture. Stirring often, allow the the mixture to reach a boil once more.
Reduce heat to simmer and cook polenta about 30 minutes until it is thick and creamy - stirring often. Add the cheese and cook 2 or 3 more minutes until cheese is completely melted and mixed.
Remove from heat and allow polenta to cool for 10 minutes.
Spread the mixture into the loaf pan and refrigerate at least 4 hours.
When ready to serve, cut the polenta loaf into slices and either pan fry in olive oil or butter until golden brown (about 4 minutes per side over medium-high heat) or heat in a 400 degree oven for about 20 minutes until nicely browned.
This is a great breakfast side dish. It's also great toped with a poached egg and a couple Tablespoons of warmed tomato sauce.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Recipe number 2168. Submitted 9/29/2007.