INGREDIENTS

INSTRUCTIONS

Preheat oven to 375 degrees. Butter a 7-by-ll-inch or 2-1/2-quart
casserole.  Combine milk, butter, sugar and salt in a heavy saucepan
and heat  just to a simmer. Slowly add cornmeal in a thin stream,
whisking  constantly. Lower the heat and continue stirring with a
wooden spoon  until the mixture has thickened and leaves the sides of
the pan,  about 10 minutes. Remove from heat and stir in Parmesan
cheese.  Immediately pour half the cornmeal mixture (polenta) into
prepared  pan. Work quickly before polenta hardens and is difficult to
spread.  Top with half of the pesto, spread evenly over surface.
Sprinkle  lightly with about a third of the mozzarella. Top with tomato
slices.  If polenta has cooled and is too thick to spread, whisk in a
little  hot milk. Pour remaining polenta over tomato layer. Spread
polenta  with a knife to reach edges of pan. Cover polenta surface with
remaining pesto and sprinkle with remaining mozzarella.  Bake for 30
minutes, until bubbling. Or refrigerate, covered,  overnight and bake
for 40 minutes at 375F degrees when ready to  serve. Place casserole
under the broiler for a few minutes to brown  top. Let stand 20 minutes
before serving. Makes 12 servings.  (Nutrition Information per serving:
272 calories, 16 grams fat, 46  milligrams cholesterol, 379 milligrams
sodium.)  "Delicious Mix of Easter Traditions," by Tina Danze,
Universal  Press-Syndicate 1998/04/08 >Riverside PE
>Hanneman/Buster/McRecipe  Recipe by: CLASSIC ITALIAN COOKBOOK  Posted
to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on  Apr 08,
1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 145
Calories From Fat: 73
Total Fat: 8.3g
Cholesterol: 30.9mg
Sodium: 413.5mg
Potassium: 194.6mg
Carbohydrates: 6.3g
Fiber: <1g
Sugar: 5.5g
Protein: 11.4g