This recipe is an Italian preparation, but we thank the Native Americans at the first Thanksgiving for making corn such a major ingredient in American cooking.

Ingredients:

• 6 cups whole milk
• 12 tablespoons butter
• 1 teaspoon salt
• 4 ounces shredded Gruyere cheese
• 2 ounces grated Parmesan cheese
• 4 tablespoons butter
• 1 package Frontier Soups’ Roasted Corn Polenta Mix

Recipe Directions:

Follow directions on package for a 9 x 13 inch pan of white corn meal polenta.  Serves 10 to 12.

Prepare this recipe a day ahead, cover and refrigerate.  Bake when ready 45 minutes at 350.  There won’t be any leftovers, it’s that good!