Instructions: Spray 9-inch pie pan with nonstick cooking spray. In large saucepan combine 1 cup of the water and cornmeal; mix until smooth. Stir in remaining 2 cups water, bouillon, garlic powder, basil and hot pepper sauce. Bring to a boil over medium-high heat. Reduce heat to low; cook 10 to 15 minutes or until very thick, stirring frequently. Pour polenta into sprayed pie pan. Let stand 15 minutes. Cut polenta into wedges; place on broiler pan. Drizzle wedges lightly with half of margarine. Broil 4 to 6 inches from heat for 5-7 minutes or until bubbly. Turn wedges. Drizzle with remaining margarine; sprinkle with cheese. Broil an additional 3 to 5 minutes or until cheese is bubbly and golden brown.

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