- 3 cups canned low-salt chicken broth
- 3/4 cup yellow cornmeal
- 3/4 cup grated Gruyère cheese (to omit cheese, increase cornmeal to 1 cup and baking mix to ¼ cup)
- 3 tablespoons The Pure Pantry All Purpose Baking Mix
- 2 tablespoons butter or Earth Balance
Butter 9 x 12 -inch-diameter glass baking dish. Bring broth to boil in heavy medium saucepan. Gradually whisk in corn meal. Reduce heat to medium and whisk constantly until mixture thickens, about 6 minutes. Remove from heat. Add cheese, baking mix and butter; stir until cheese melt. Season with salt and pepper. Transfer polenta to prepared dish; using buttered knife, spread evenly. Cool until polenta is firm, at least 1 hour.
Line baking sheet with foil. Cut polenta into squares. Transfer squares, bottom side up, to prepared sheet, fitting closely together. (Can be made 1 day ahead by cutting, covering and chilling.)
Preheat oven to 350°F. Bake polenta squares until golden, about 20 minutes. Cool on sheet.
Top with your favorite things: cheeses, sautéed mushrooms, olive tapenade, sun dried tomatoes and goat cheese, pesto sauce; serve with soups and salads.