Parmesan Polenta

1 1/2 cup dry polenta (yellow corn grits)
4 1/2 cup chicken broth
1 cup parmesan (or other) cheese
1 1/2 cup marinara sauce (see below)
olive olive
salt

Bring chicken broth to boil. Slowly whisk or stir in the polenta so that it doesn't clump. Reduce heat to very low, cover and cook 5 minutes, stirring occasionally to keep it from burning on the bottom. (Warning: when stirring the polenta, it tends to pop and send hot polenta all around the kitchen. I suggest using a long handled spoon and keeping the lid close to the pot to prevent burns.) Remove from heat.

Stir in 1/2 cup parmesan cheese, 1 T. olive oil and salt to taste. Spread mixture in the bottom of a square 8 x8 baking dish and chill for about an hour or up to 24 hours.

Cut polenta into squares and brush with olive oil. Grill on pre-heated grill for 3 minutes or until golden brown.

Place polenta squares on a serving dish, cover in hot marinara sauce and sprinkle the remaining parmesan cheese over the top.

Banana's Notes
This is a traditional Italian meal that I first discovered when I was in Argentina. There are many variations to this and you can add just about anything to it.

Other cheeses you might try include: asiago, romano or jack.

Instead of grilling the polenta, I've also had this dish fried or baked. When it was baked, the sauce and cheese was baked with the polenta.

These amounts made the polenta squares quite thick. If you want yours thinner, just spread it into a bigger pan to chill.

My favorite marinara:
1 can crushed tomatoes (14 oz)
1 can tomato sauce (6-8 oz)
1 pinch dried basil
dash salt
1/8 - 1/4 tsp. garlic powder

Combine and simmer for 10 minutes.