INGREDIENTS

INSTRUCTIONS

Preheat the oven to Gas Mark 7/220 øC/425 øF. Put the water in a
large stainless steel sauce pan, add the salt and bring to the boil.
Gradually trickle in the cornmeal or polenta in a thin stream,
stirring constantly with a wooden spoon to prevent lumps forming. The
polenta will thicken quite rapidly; if you add too much cornmeal and
it becomes very difficult to stir, add a little more water. Reduce  the
heat so that the polenta bubbles gently and cook for 20-25  minutes, or
until it is very thick, stirring frequently. Turn the  polenta out onto
a wooden board and spread it out, leave to cool.  Heat the oil in a
frying-pan, add the onions and fry for 10 minutes  or until browned.
Cut the cold Polenta into slices and arrange them  in layers with the
mozzarella or pecorino cheese and onion in an  oiled 750ml (11/4 pint)
ovenproof dish (such as a souffle dish).  Begin and end with a layer of
polenta, and sprinkle each layer with a  little salt. Sprinkle the
parmesan over the top and bake in the oven  for 20-25 minutes or until
crisp and golden.  Converted by MC_Buster.  NOTES : Baked in the oven
with onions and cheese, this polenta  becomes the centrepiece of any
meal.  Converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 472
Calories From Fat: 283
Total Fat: 32.2g
Cholesterol: 78.1mg
Sodium: 2014.9mg
Potassium: 220.7mg
Carbohydrates: 10.6g
Fiber: 1.3g
Sugar: 4g
Protein: 35g