Cheesy Polenta Bake

Polenta is an Italian dish composed primarily of cornmeal, water, and salt. It can be served warm or cold, as a thick sauce or hearty squares, and goes with many different dishes. Polenta is primarily used as a starchy side dish to soak up juices and sauces from other foods. It goes exceptionally well with red sauces, olive oil, and chicken dishes. Polenta is relatively bland on its own, which is why it is used as a "broom" to sweep up other foods. Tonight I made a polenta dish based on a recipe I came across in one of my cookbooks, but I made several changes. This recipe does not have salt, but adds cheese and uses chicken broth in place of water for flavor.

Cheesy Polenta Bake
2 1/2 cups chicken broth
2/3 cup yellow cornmeal
1/2 tsp. ground black pepper
1 Tbsp. hard margarine
1/2 - 2/3 cup grated mozzarella cheese
grated parmesan cheese, optional

Preheat oven to 350◦F. Spray a small casserole dish with cooking spray.
In a medium saucepan over high heat, bring the chicken broth to a boil. Gradually add the cornmeal, whisking constantly until smooth. Add pepper and continue to whisk for another minute or so until mixture boils and begins to chicken. Reduce heat to medium, cover and simmer for 8 minutes, stirring every minute or so. Spread half of mixture into prepared casserole dish, dot with half the margarine and half the cheese, repeat. Sprinkle with parmesan, if desired. Bake covered for 25-30 minutes until firm and bubbly. Cut into large squares and serve.