Description Gluten Free No Added Salt Nothing Artificial Serves 11-12 What you’ll need: 6 cups whole milk 12 tablespoons butter, cut up into pieces 1 tsp salt 4 ounces shredded gruyere cheese 2 ounces grated parmesan cheese 4 tablespoons butter, melted How to prepare: Bring milk to a slow boil in a 4-quart saucepan. Add cut-up butter and Polenta Mix. Cook and stir continuously until thick, about 5 minutes. Remove pan from heat, add salt and beat for 3-5 minutes with hand-held electric mixer. Pour mixture into 9 x 13 inch baking dish. Sprinkle both cheeses and melted butter over the top of polenta. Refrigerate 2 hours or overnight (for best results). Preheat oven to 350°F and bake for 45 minutes or until browned on top. Remove from oven, cut into squares and serve. Serve as the perfect side dish for a savory dinner or brunch. Ingredients: White corn polenta grits, freeze-dried corn, ground peppercorn blend, allspice.
