Date: Wed, 07 May 1997 09:48:52 -0400
From: email@example.com (Sharon McCleave)
2 cups water
1 tsp salt
5 oz (125g) polenta
Boil polenta until water is absorbed (the recipe says 20 min., but instant
polenta is of course much quicker.)
Divide the mixture in two.
To the polenta, add 1 tsp yeast extract, and spread on a pan 1/2" thick.
Chill. The next day, cover with sliced tomatoes and ff grated cheese or ff
parmesan. Grill or bake until warmed through and cheese has melted.
Using the warm 'pudding' after the initial cooking, add honey and softened
dried fruit. Fresh cranberries are another option.