Polenta - cooking recipe

Ingredients

1 1/2 cups chicken broth
1 3/4 cups water
1 1/4 cups good cornmeal
1/2 cup Italian cheese (6-blend)

Preparation

In a 3-quart saucepan, heat broth and water to boiling; slowly stir in the cornmeal, 1/4 cup at a time.
Bring mixture to boiling; reduce heat to very low. Cover and cook for 20 minutes, stirring often.
Stir in the cheese.
Dump on a greased plate, let harden.
Slice and top with whatever you like.
I fry hot Italian sausage, a small head of cabbage (chopped), add to the sausage pan after removing the sausage.
Cook the cabbage until tender.
Add a can (15oz.) Hunt's tomato sauce (lasagna style) and a 14 oz. jar of pasta sauce, put the sausage back in the pan and simmer for 20 minutes. Pour this over slices of polenta.