Suzy Homemaker's Cheesy Baked Polenta

I posted a picture of this one on my instagram, thinking that people would appreciate it for the good, honest food that it is... I wasn't prepared for all the recipe requests! This one is so easy to make that I feel like a bit of a fraud even sharing the recipe. This is a great meal to have up your sleeve, because it makes a great breakfast (with poachies, avo and spinach), lunch (with tuna and salad, or dinner (with lamb shanks or bangers and greens). 

Ingredients:

• Olive oil, to grease the tray
• 1.5L boiled water
• 2 chicken stock cubes (I used Knorr brand)
• 1 1/4 cups polenta
• 1/2 cup grated parmesan
• 20g butter
• 1/3 cup finely grated parmesan, to sprinkle on top 
• 1/3 cup finely grated cheddar, to sprinkle on top ​
• Depending on what you want to do with this (make wedges, etc.), you might want extra parmesan, rosemary and breadcrumbs. 

Method:

• Boil the kettle with 1.5L of water
• Brush a 16 x 26cm pan or glass dish with oil
• Place the boiling water and stock cubes in a large saucepan over medium-high heat. Bring to the boil
  
• Pour the polenta into the stock, whisking as you pour
  
• Boil until the mixture is thick and the polenta is gooey
• Remove from heat and stir in the parmesan and butter.
  
• Pour the mixture into the prepared dish. Allow to cool (you can put it in the fridge to expedite the process, or let it cool overnight). 
• Preheat oven to 200°C. Bake for 15 minutes or until the polenta has started to go golden and puff up like little clouds of cheesy goodness. 
  
• Serve however you wish. It's also great cut into wedges and cold in a lunchbox, or cut into wedges, coated in extra parmesan, rosemary and breadcrumbs and fried or baked to make polenta chips. 

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