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Ingredients:
2 1/2 Cup(s) Yellow cornmeal
1/2 Teaspoon(s) Packed grated sharp cheddar
Directions: Lightly grease 9" round pan. Combine 1 cup water and cornmeal in small bowl and stir to blend. Bring remaining 1 1/2 cups water to boil in heavy medium saucepan. Stir in cornmeal mixture and basil. Cook over low heat until polenta boils and is very thick, stirring constantly, about 6 minutes. Mix in 1/2 cup cheese. Season to taste with salt and pepper. Spoon polenta into prepared pan. Sprinkle remaining 1/2 cup cheese over. (Can be prepared 2 hours ahead. Let stand at room temperature.) Preheat broiler. Broil polenta 5 inches from heat source utnil cheese melts and bubbles and polenta begins to brown on edges. Cool 5 minutes. Cut polenta into wedges and serve. Source: Bon Appetit, 2/94. MM by Lyn.
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