Creamy Polenta

3 cups milk
1 cup corn meal
handful of romano cheese
1 tsp of salt

Heat milk and salt until steaming. Slowly stir in the corn meal stirring well. Once fully incorporated turn up the heat, and while stirring constantly, cook until thick. Add cheese, mix and the pour in to what ever container you are using.

Jan VCC

Andrea - Black Bean Quesadillas (directions included)
Elizabeth - Pot Pie - defrost first, then bake as directed
Michele - Polenta Pizza - bake at 350' until bubbly