Ingredients

Instructions

  1. Heat broth, cornmeal, bay leaf and pepper in saucepan to a boil.
  2. Stir in oil.
  3. Cook and stir 10 minutes or until mixture thickens.
  4. Remove bay leaf.
  5. Stir in basil and hceese.
  6. Pour mixture into greased 9" pie plate.
  7. Cover and chill 2 hours or until firm.
  8. Cut polenta into 6 wedges.
  9. To grill: brush wedges on both sides with olive oil. Place on hot grill and cook 4 minutes, turning once.
  10. To bake: place wedges on greased baking sheet. Bake at 375º for 20 minutes or until browned and crispy, turning once.
  11. To pan-fry: heat oil in nonstick skillet. Add wedges and cook 10 minut4es or until browned and crispy, turning once.