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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