3. You may of course make a great polenta casserole if you 
   choose. In that case, just layer a casserole dish 
   alternating thin layers, of polenta and grated cheese 
   (Cheddar, Gruyere, Swiss, Jarlsberg, etc.) Any good 
   grating cheese will do, follow your instincts. 
   Bake in 375 degree oven until you see the cheese layers
   melting (about 15 minutes) and serve.
    

Some people will argue that polenta is Italian - as 
indeed the name of if is. That may even be true, however,
I ate in a lot of Italian restaurants but only a few have
polenta on any of their menus. On the other hand, I have 
yet to find a Romanian restaurant that does not have it 
on their menu. They do not however call it polenta - the
name is "Mamaliga." Mamaliga is pretty much the Romanian
national dish and when I was growing up in Romania my 
mother would serve it with cheese, with beef stew, with 
chicken fricassee or just plain milk with a couple of 
raisins in it. Whichever way. it always seemed to work so
just experiment. I mean add finely chopped herbs like: 
dill, parsley, basil, cilantro in the last 5 minutes or 
so of boiling your polenta. Also, crushed garlic, crushed
pepper flakes, or finely chopped, jalapenos, chili 
peppers and so on. With mamaliga, anything goes, and it 
goes real well.

Bon Apetit!

T = tablespoon