Toasted Polenta-cheese Slices

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 1/2 cups fontina cheese, shredded (6 oz)
• 1/2 cup parmesan cheese, grated
• 2 tablespoons fresh basil, minced (or 2 tsp. dried basil)
• 2 1/2 cups water
• 1 cup yellow cornmeal (or quick cooking polenta)
• 1 cup cold water
• 1/2 teaspoon salt
• 1/2 cup pecans, toasted and coarsely chopped

Recipe

• 1 in small bowl, combine cheeses and basil; set aside. in a saucepan, bring water to a boil. in another bowl, stir together cornmeal, cold water and salt; mix well. slowly add cornmeal mixture to the boiling water, stirring constantly. cook and stir until mixture returns to a boil. reduce heat to low; cook until very thick, stirring occasionally.
• 2 pour a third of the mixture into a greased 9x5x3 inch loaf pan. sprinkle with a third of the cheese mixture. repeat layers, finishing with a layer of cheese. cool for 1 hour; cover and chill overnight or for at least 6 hours. cut polenta into slices; broil until toasted and browned. top with pecans.