About the Recipe
instant whole-grain cornmeal (polenta), available in most grocery stores, provides a unique twist
on a traditional Native American dish�and it�s quick to fix
� tsp salt
1/8 tsp ground black pepper
1 C fine yellow (instant) wholegrain
2/3 C shredded parmesan cheese
� C pesto sauce
1 Fill a 4-quart saucepan with 3 cups water; add salt
and pepper. Cover. Bring to a boil over high heat.
2 When water boils, reduce heat to medium. Using a
whisk or rubber spatula, quickly stir in cornmeal
(polenta), cheese, and pesto sauce. Continue stirring
until well blended and thick, about 1 minute.
3 Remove from heat. Pour the cornmeal mixture into
an 8-inch pie pan or oven-safe dish. Spread evenly
with the back of a spoon. Let stand until firm, about
4 Preheat oven to 400 �F. Bake polenta until heated
through, about 10 minutes. Remove from oven.
5 Cut into eight wedges. Serve hot.