Yield: 24 appetizer or side dish servings
Water - 3 qt.
Salt - 2 tsp.
Yellow cornmeal - 3 cups
Asiago cheese - grated 1 1/2 cups
Aged provolone cheese - shredded 1 cup
Fresh sage - shredded 1/4 cup
In heavy saucepan, bring water and salt to boil. Slowly whisk in cornmeal, beating vigorously to remove any lumps. Reduce heat to low; let polenta cook 20 to 25 minutes, stirring occasionally.
Stir both cheeses and sage into polenta. Spread evenly into lightly greased, full-size sheet pan. Cool completely.
Cut polenta into 3-in. squares. Heat in 400F oven, 8 to 10 minutes. Per serving, arrange two polenta squares on plate.
Variation: For spicy polenta, substitute 2 cups sharp Cheddar, 1 cup drained, chopped pickled hot cherry peppers and 1/3 cup chopped parsley.
Nutrition per portion: Calories, 97.6; fat, 3.68g (33% calories from fat); protein, 4.38g; carbohydrate, 12.1g; sodium 262mg.