From Cook’s Country, this is a copy of a copy of a VFW cafe recipe with involves a brick of polenta topped with your favorite marinara and parmesian.

4T butter
2T extra virgin olive oil
3 cloves garlic, minced
7c water
1.5t salt
1/2t pepper
1.5c cornmeal (fine grind)
1.5c grated pecorino romano
1/4c half and half

In a large dutch oven over medium heat, add olive oil and butter, add garlic and saute until the garlic is golden. Add water, salt and pepper and bring to a boil. Slowly whisk in cornmeal and simmer for 20 minutes, stirring occasionally. Stir in half and half and grated cheese. Pour polenta into a greased 8″ pan and cool at room temperature for 2 hours. Refrigerate for 3 hours. Turn polenta out onto a cutting board and cut into six pieces. Place polenta onto greased parchment. Bake for 30 minutes at 375F on the middle rack of an oven.

Top with your favorite marinara sauce and sprinkle with cheese.