baked polenta

I haven't experimented much with polenta actually, and the first time I tried making it myself it sort of turned out like mush.

Corn seems to have a great relationship with cheese and I approve wholeheartedly, which is probably why I am such a fan of this dish. Polenta, stock, mozzarella (lots), parmesan (also lots), tomato and prosciutto - a winning combination. Such a simple dish. Cook the polenta in the stock. Add cheese and stir. Add tomatoes and prosciutto and stir. Bake. Add more cheese on top. Bake. Eat! Love it.

Probably the trickiest thing about this dish for me was finding a prosciutto with no preservatives or anything that I couldn't eat. I finally found one that was just pork and salt, it wasn't cheap, but it was worth it.

Today confirmed my theory that you can pretty much throw whatever you like into polenta and bake it. This is really exciting for me because it opens up a lot other "take away" (and by that I mean make at home and take to work) options for lunch for me because lately I have been really scraping the bottom of the barrel for easy to heat up at work options. I'm just not sure I'll move away from the cheese combination ;)