Instructions: Bring 3 cups water to boiling in medium saucepan. In mixing bowl combine cornmeal, 1 cup cold water, and 1 teaspoon salt. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir till mixture boils. Reduce heat to low; cook 10 to 15 minutes or till very thick, stirring occasionally. Stir in Parmesan. Turn into lightly greased 15x10x1-inch pan. Cool 1 hour. Chill just till firm.

Pat spinach dry with paper towel. In bowl stir together spinach, spiced cheese, pine nuts and 1 cup provolone.

Cut circles form the polenta, using a 2-inch round cutter. Spoon spinach mixture atop the rounds. Place on a lightly greased baking sheet. Sprinkle with remaining provolone or mozzarella. Cover and chill up to 24 hours.

To serve, uncover and bake in a 350 oven for 10 to 12 minutes or till heated through. Garnish with thin strips of sweet pepper if desired.

Makes
32.

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