|Ingredients:||1 cup of stone ground polenta
3 cups of water
1 teaspoon salt
1/2 cup Parmesan cheese, grated
2 tablespoons extra virgin olive oil
|Preparation - Directions:||Put water in a small soup pot with salt and bring to a rolling boil. Add polenta gradually in a steady stream, whisking constantly. Reduce heat to a simmer and continue to whisk until the polenta becomes thick. Trade the whisk in for a wooden spoon and continue to cook over low heat until the polenta comes away from the sides of the pan (about 30 minutes). Stir in the cheese and transfer mixture into a 9x9 glass pan that has been sprayed with nonstick pan spray. Cover with plastic wrap pressed firmly to the surface and refrigerate until cool.
Turn the pan upside down on a cutting board and give it a thump. It should fall right out. Cut the polenta into 1/2 inch cubes and toss in a bowl with the olive oil and a little salt and pepper. Transfer onto a cookie sheet and bake at 400 degrees for about 10 to 15 minutes, until golden around the edges.