Compliments of: Betty Catana, St. Mary Orthodox Cathedral
- 1-1/2 cups cornmeal
- 4 cups water
- 1 tsp. salt
Mix cornmeal with one of the 4 cups of water. Let it stand for a few minutes. Boil the remaining 3 cups of water and salt. Add the cornmeal mixture, stirring occasionally over LOW heat, for about 15 minutes.
- ½ cup sour cream
- 8 oz brick or muenster cheese, grated
(You can also add some feta cheese for more salty flavor)
Layer ½ of the cooked polenta in a buttered or sprayed 7 x 10 pan or pie plate. Spread a thin layer of sour cream over that, then sprinkle with about 1 cup of grated cheese.
Spread over that the remaining ½ of polenta and cover with a thin layer of sour cream, topping it off with a little grated cheese on top.
Bake 20 minutes at 350.