Serve firm polenta 'cut-outs' as a snack, appetizer or side dish using you choice of flavor variations.

Wisconsin Polenta and Variations

3 quarts water
2 teaspoons salt
3 cups yellow or white cornmeal

1. In heavy saucepan, bring water and salt to a boil. Slowly whisk in cornmeal, beating vigorously to remove any lumps. Reduce heat to low and let polenta cook for 20 to 25 minutes, stirring occasionally.
2. Stir in desired ingredient variations and spread polenta evenly into a lightly greased, full-size sheet pan. Cool completely before cutting into squares.
3. To serve, heat polenta: in a conventional oven, at 400°F (205°C) for 8 to 10 minutes, or in a convection oven at 350°F (175°C) for 7 to 9 minutes.

Makes 24 servings.

Variations:

Chunky Bacon:
2 cups (18 ounces) Wisconsin Bacon Cold Pack cheese
1 cup scallions or green onions, minced
Use an additional cup of cornmeal in polenta if adding this flavor variation. Proceed as directed.

Herbed:
2 cups (16 ounces) Wisconsin Garlic-Herb Cold Pack cheese
2 teaspoons dry Italian herb mixture
2 cloves garlic, minced
Use an additional cup of cornmeal in polenta if adding this flavor variation. Proceed as directed.

Sage:
3 cups (9 ounces) Wisconsin Asiago cheese, aged
2 cups (8 ounces) Wisconsin Provolone cheese, shredded
1/4 cup fresh sage, shredded, or 1 tablespoon dried sage
Stir Asiago, Provolone and sage into prepared polenta and proceed as directed.

Spicy Colby:
4 cups (16 ounces) Wisconsin Colby cheese, shredded
1 cup pickled hot cherry peppers, drained and chopped
1/3 cup parsley, chopped
Stir Colby, hot peppers and parsley into prepared polenta and proceed as directed.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.