2 cups hot water
1/2 cup chicken broth
OR 1 chicken bouillon cube dissolved in 1/2 cup water
1 tablespoon snipped fresh parsley or 1 teaspoon dried parsley
1/2 teaspoon dried basil
dash pepper
1 cup yellow cornmeal
1/4 cup freshly grated Romano or Parmesan cheese
2 tablespoons butter
1/2 cup shredded Mozzarella cheese
1 cup pasta sauce
additional grated Romano or Parmesan cheese for topping

In 2-quart glass measuring bowl, combine water, broth/bouillon, herbs and pepper. Microwave on HIGH power 5 to 8 minutes or until boiling.

Slowly whisk in cornmeal, grated cheese and butter. Stir until butter has melted. Stir in shredded Mozzarella cheese. Reduce power to 50% (MEDIUM). Microwave 5 to 10 minutes longer, or until very thick, stirring once or twice.

Coat 8x4-inch loaf pan with cooking spray. Spread polenta evenly into prepared pan. Chill 30 minutes or until set.

Cut into 16 slices. Arrange slices in 9x9-inch baking pan, overlapping slices if needed. Pour pasta sauce over polenta slices. Cover with waxed paper.

Microwave on HIGH power 4 to 7 minutes or until heated through. Sprinkle sauce with additional freshly grated Romano or Parmesan cheese.

Makes 8 servings

Submitted by: Rose