Basil Cheese Polenta Wedges - cooking recipe

Ingredients

3 1/2 cups chicken broth
1 1/2 cups stone-ground yellow cornmeal
1 bay leaf
1/8 teaspoon pepper
1 tablespoon olive oil
1 tablespoon chopped fresh basil (or 1 teaspoon dried)
1/2 cup grated parmesan cheese

Preparation

Heat broth, cornmeal, bay leaf and pepper in saucepan to a boil.
Stir in oil.
Cook and stir 10 minutes or until mixture thickens.
Remove bay leaf.
Stir in basil and hceese.
Pour mixture into greased 9\" pie plate.
Cover and chill 2 hours or until firm.
Cut polenta into 6 wedges.
To grill: brush wedges on both sides with olive oil. Place on hot grill and cook 4 minutes, turning once.
To bake: place wedges on greased baking sheet. Bake at 375\u00b0 for 20 minutes or until browned and crispy, turning once.
To pan-fry: heat oil in nonstick skillet. Add wedges and cook 10 minut4es or until browned and crispy, turning once.