1. In small bowl, combine cheeses and basil; set aside. In a saucepan, bring water to a boil. In another bowl, stir together cornmeal, cold water and salt; mix well. Slowly add cornmeal mixture to the boiling water, stirring constantly. Cook and stir until mixture returns to a boil. Reduce heat to low; cook until very thick, stirring occasionally. 2. Pour a third of the mixture into a greased 9x5x3 inch loaf pan. Sprinkle with a third of the cheese mixture. Repeat layers, finishing with a layer of cheese. Cool for 1 hour; cover and chill overnight or for at least 6 hours. Cut polenta into slices; broil until toasted and browned. Top with pecans. ---------------------------------------------------------------------------
Nutrition
Ingredients
