I do not believe that we can preach the gospel if we do not preach justification by faith, without works. Nor unless we preach the sovereignty of God in the dispensation of grace. Nor unless we exalt the electing, unchangeable, eternal, immutable, conquering love of Jehovah. Nor do I think we can preach the gospel, unless we base it upon the particular redemption which Christ made for His elect and chosen people. Nor can I comprehend a gospel which lets saints fall away after they are called.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Dairy	American	Poultry	4	Servings

INGREDIENTS

1	qt	Water
1	ts	Salt
1	c	Polenta
1	c	Grated parmesan or romano cheese
1/2		Stick butter; melted -or-
1/4	c	Olive oil

INSTRUCTIONS

This recipe illustrates an interesting bit of history. Corn came from the
New World and was taken to Italy. Our beloved cornmeal mush be came known
as polenta in Italy, and while in Italy Mr. Jefferson learned a new trick.
He brought this recipe back with him and evidently served it often at the
plantation.
Bring the water to a boil. Add the salt and slowly stir in the polenta.
Stir constantly to avoid lumps. After the mixture begins to thicken you can
stir less frequently. Simmer for about 20 minutes or until very thick. Pour
into a greased loaf mold or bread pan. Allow to cool in the refrigerator
overnight.
Cut into 1/4-inch slices and layer like tiles in a baking dish. Pour the
butter or oil over the top and then the cheese. Bake in 375&deg; ovens for
about 20 minutes, or until the cheese is melted and all begins to brown
just a bit.
INCLUDES OVERNIGHT CHILLING TIME
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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