Savory Polenta and Cheese Pudding (Piedmont)

Appetizers

Bring the water and salt to the boil in a large pan. Add the cornmeal, stirring continuously with a wooden spoon to prevent lumping. Cook over a moderate heat, stirring frequently, for about 45 minutes, or until the mixture comes away cleanly from the sides of the pan and has the consistency of mashed potatoes. Rinse a deep dish with cold water and turn the polenta into it. Leave to cool. When it's cold, cut the polenta into 1/4 inch think slices.

Generously grease a baking dish with butter. Place a layer of sliced polenta on the bottom and cover with a layer of cheese. Season with pepper. Repeat these layers until the ingredients are used up, finishing with a layer of polenta. Dot with butter and put into a hot over (450 degrees) to brown.

Serves 6