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Polenta is a cornmeal mush popular in Italian, cuisine. It is a traditional staple food throughout much of northern Italy.

Formerly a peasant food, polenta has recently become quite upscale, with polenta dishes in restaurants and prepared polenta found in supermarkets commanding high prices. Many new recipes have given new life to what is on its own basically a fairly bland food, invigorating it with various cheeses or tomato sauces.

Polenta is made with either coarsely, medium, or finely ground dried yellow or white cornmeal (ground maize), depending on the region and the texture desired. It is similar to corn grits, with the difference that grits are made from coarsely ground corn, hull and all (most popularly from corn which has been processed into hominy, making it grittier yet). There are many different types of polenta, such as basic or soft polenta.

 Information provided by: http://en.wikipedia.org/wiki/Polenta

Parmesan Polenta recipe

Non-stick vegetable oil spray

4 cups canned chicken broth 

1 1/2 cups yellow Italian style polenta

3/4 cup  parmesan cheese

Preheat oven to 375 degrees.  Spray 8 x 8 inch pan with oil.  Bring broth to boil in saucepan over medium heat.  Slowly whisk in polenta.  Whisk until mixture is very thick about 3 minutes.  Mix in cheese. Pour into prepared dish.  Bake until top begins to turn brown, about 30 minutes.  Serve Hot!!