Why Polenta is so Great!

Polenta is corn grits, some brands are smooth textured and some are rough textured. I cook 3 cups of water to every one cup of polenta. Boil the water add polenta slowly while stirring. Stir for one minute or so. Dish into a pie dish or square baking pan. It's fun to put it in heart bowls or other unusual shapes. When it cools it will harden and you can take it out and bake it with cheese, tomatoes, etc.
I enjoy having polenta with a variety of meals. It is so basic that you can dress it up or down. You can hide yummy greens in it, like kale or chard. It is good with tomatoes, tomato sauce, and any cheese. I like Parmesan, sharp cheddar, and extra sharp cheddar sprinkled on the top and then baked for 20 minutes. You can use soup stock to replace the water in the recipe. Yum yum...
Here is an idea (but have your own fun with it too!):

1 cup diced chard
3 cups water
1 chicken bouillon cube
1 cup corn polenta
1/2 cup Parmesan
1/2 cup sharp cheddar

Bring water and chicken bouillon cube to boil. Stir water until bouillon is dissolved. Turn heat to medium and slowly stir in polenta in. Beware of polenta spitting up hot bits at you as you stir, I use a lid to shield my hand. Add chard when polenta is thoroughly stirred. Cook for about one minute on low heat while stirring. Spoon into pie pan (you may need two). I make it about 1/2 inch thick. Add cheese to the top. Enjoy when it has cooled. You can bake it later for another meal.