Instructions: 1. Preheat the oven to Gas Mark 7/220 C/425 F.

2. Put the water in a large stainless steel sauce pan, add the salt and bring to the boil. Gradually trickle in the cornmeal or polenta in a thin stream, stirring constantly with a wooden spoon to prevent lumps forming.

3. The polenta will thicken quite rapidly; if you add too much cornmeal and it becomes very difficult to stir, add a little more water.

4. Reduce the heat so that the polenta bubbles gently and cook for 20-25 minutes, or until it is very thick, stirring frequently.

5. Turn the polenta out onto a wooden board and spread it out, leave to cool.

6. Heat the oil in a frying-pan, add the onions and fry for 10 minutes or until browned.

7. Cut the cold Polenta into slices and arrange them in layers with the mozzarella or pecorino cheese and onion in an oiled 750ml (11/4 pint)

ovenproof dish (such as a souffle dish).

8. Begin and end with a layer of polenta, and sprinkle each layer with a little salt.

9. Sprinkle the parmesan over the top and bake in the oven for 20-25 minutes or until crisp and golden.

NOTES : Baked in the oven with onions and cheese, this polenta becomes the centrepiece of any meal.

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