Serves: 6

1. Heat oven to 350°. Grease 1 1/2-quart casserole.

2. Mix cornmeal and 3/4 cup water in 2-quart sauce-pan. Stir in 3 1/4 cups boiling water and the salt. Cook, stirring constantly, until mixture thickens and boils reduce heat.

3. Cover and simmer about 10 minutes, stirring occasionally, until very thick remove from heat. Stir until smooth.

4. Spread one-third of the polenta in casserole dot with butter. Sprinkle with 1/3 cup of the Parmesan cheese. Spread with another third of polenta sprinkle with remaining 1/3 cup Parmesan cheese. Spread with remaining third of polenta sprinkle with Swiss cheese. Bake uncovered 15 to 20 minutes or until hot and bubbly.

NUTRITION FACTS: 1 Serving (about 3/4 cup): Calories 135 (Calories from Fat 45) Fat 5g (Saturated 3g) Cholesterol 15mg Sodium 780mg Carbohydrate 18g (Dietary Fiber 2g) Protein 7g % DAILY VALUE: Vitamin A 2% Vitamin C 0% Calcium 18% Iron 6% DIET EXCHANGES: 1 Starch 1/2 High-Fat Meat

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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