Ingredients
- 4 1/2 cups water -- sub milk
- 2 14.5 ounce cans chicken broth
- 5 shallots minced
- 2 1/2 cups yellow cornmeal
- 1 pound Vella Italian Style Table Cheese, shredded
- 1/2 cup whipping cream
Preparation
Step 1
Preheat oven to 350 degrees F.
Butter 8 x 13 inch baking dish.
Combine 2 1/2 cups water, broth, shallots and marjoram in heavy large Dutch oven; bring to boil.
Mix 2 1/2 cups cold water and cornmeal in bowl. Gradually mix cornmeal mixture into broth mixture. Return to boil, stirring often about 10 minutes. Season with salt and pepper.
Immediately spread 2 cups polenta in prepared dish top with 1 1/2 cups Vella Italian Style Table Cheese. Drizzle with 1/2 cup cream repeat layering using 2 cups polenta, 1 1/2 cups Vella Italian Style Table Cheese and 1/2 cup cream. Top with remaining polenta and spread remaining cheese over the top. Cover with foil.
Bake covered polenta until hot in center, about 1 hour and 15 minutes. Uncover; and continue baking about 10 more minutes until the polenta bubbles at edges and the top begins to brown.
Serves 10