Instructions: In a large saucepan, combine the stock and garlic and bring to boil.

Slowly add the cornmeal, stirring constantly. Reduce heat to a gentle boil and cook, stirring constantly, for 4 to 5 minutes, or until the mixture becomes thick and pulls away from the sides of the saucepan. Stir in the butter, cheddar cheese, and 4 tablespoons of the Parmesan cheese and mix together well.

Pour the mixture into a greased 9 x 5-inch loaf pan and let cool. Cover and chill overnight.

Preheat oven to 350 F. Remove the chilled polenta from the pan and cut into 3 3/4inch thick slices. Place overlapping slices in a greased, shallow casserole dish and drizzle the butter over the top. Sprinkle with the remaining Parmesan cheese and bake, uncovered, for 30 minutes. Serve immediately.

YIELD: 6 TO 8 SERVINGS

THE GINGERBREAD MANSION

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