Ingredients for 4 servings
1 C Polenta Corn Meal (plain)
4 C Water
1/2 t salt
1/2 t pepper
I used instapot to cook the polenta. You can cook it old fashion way on the stove pot.
Once cooked add following:
1 C Shredded Mozzarella (leave 1/4 C for topping)
1/2 C Grated Parmesan Romano Cheese ( leave 1/8 C for topping)
2 T Butter
1 T Italian Seasoning Mix well.
Use 12x9 dish, spray non-stick olive oil and spread the polenta mixture. Put 1/4 C Mozzarella on top and sprinkle some Parmesan Romano cheese as well. Bake it on 375 for 45 min or until brown on top. Serve it with tomato salad topped with some fresh basil, olive oil and balsamic vinegar.
Enjoy your light lunch
