Basic Polenta

1 1/2 cup Polenta (coarse-ground yellow cornmeal)
2 Tbs Butter or Olive Oil
1/2 cup Onion, chopped finely
3 cup Water
2 cup Chicken Stock
1/2 cup grated Gruyere Cheese
1/2 cup grated Parmesan
1/2 cup Milk, Half & Half or Heavy Cream
Salt & Pepper

Lightly grease a baking dish, set aside.

Heat butter or oil in a large sauce pan over medium heat. Add and cook onion until translucent (about 5 min).

Stir in water and bring to a boil. While water is coming to a boil, combine polenta and chicken stock in a bowl, set aside.

When water has come to a boil, gradually stir the chicken stock & polenta mixture in.

Cook, stirring constantly over low heat until cornmeal has thickened, about 15 minutes. Season to taste with salt & pepper.

Pour into baking dish and smooth with a spatula. Sprinkle with cheeses and pour milk/half & half over the top.

Bake at 350 until top is brown and bubbly (35-45 minute). Let stand 10 minutes before serving.

(Serves 6)