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Creamy Baked Polenta

posted by Lively50 on Family Fare. Source:
"TOH Cooking School Recipe Collection Fall 2001"


List of Ingredients





1/2 cup chopped onion
1 Tbsp. BERTOLLI Extra Virgin or Classico Olive
Oil
1 1/2 cups yellow cornmeal
1 tsp. salt
6 cups water -- divided
2 Tbsps. grated Parmesan cheese
1 cup shredded mozzarella cheese (4 ozs.)
3/4 cup milk



Recipe



In a large saucepan on medium heat, cook onion in olive oil until golden,
about 5 minutes.

In a separate bowl, combine the cornmeal, salt and 3 cups of water; whisk
together until blended. Add to the saucepan and cook, stirring constantly,
until mixture boils. Slowly stir in the remaining water. Cook and stir
until mixture is very thick and smooth, about 20 minutes. Add Parmesan
cheese. Lightly oil a 2-quart shallow baking dish. Pour half of the polenta
into the dish. Spread with half of the cheese. Top with remaining polenta
and cheese. Pour milk over the top. Bake at 350°F. for 25 minutes or until
browned and bubbly. Let stand 10 minutes before serving.