Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: bring water to a boil. add the salt and slowly stire in the polenta. stir constantly to avoid lumps. after mixtures begins to thicken you can stir less frequently. simmer for about 20 minutes or until very thick. pour into a greased loaf mold or bread pan. allow to cool in the refrigerator overnight. cut into 1/4-inch slices and layer like tiles in a baking dish. pour the butter or oil over the top and then the cheese. bake in 375º oven for 20 minutes, or until the cheese is melted and all begins to brown just a bit.

Target recipe: bring small pot of water to boil. add herbs and blanch 5 seconds. drain. refresh under cold water and drain. place herbs and oil in blender and puree. cover; chill. (can be made 1 day ahead.) bring water to boil in heavy medium saucepan over medium heat. gradually whisk in cornmeal. cook until thickened, stirring often, about 5 minutes. add cream. stir in 1/4 cup herb puree. season polenta with salt and cayenne. serves: 4 source: bon appetit serve with: meats, roasts