Polenta

Directions

1. 1
   In a 3-quart saucepan, heat broth and water to boiling; slowly stir in the cornmeal, 1/4 cup at a time.
2. 2
   Bring mixture to boiling; reduce heat to very low. Cover and cook for 20 minutes, stirring often.
3. 3
   Stir in the cheese.
4. 4
   Dump on a greased plate, let harden.
5. 5
   Slice and top with whatever you like.
6. 6
   I fry hot Italian sausage, a small head of cabbage (chopped), add to the sausage pan after removing the sausage.
7. 7
   Cook the cabbage until tender.
8. 8
   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.