Herbed Asiago polenta

Serves 12

Tip: Polenta is served soft and creamy or firm and fried. This version uses the oven to achieve crispy golden squares.

1. Boil 8 cups water.
2. Add 2 cups stone-ground corn grits.
3. Cook until thick and creamy.
4. Add 2 tablespoons chopped fresh rosemary.
5. Add 2 tablespoons chopped fresh thyme.
6. Add 1 teaspoon garlic powder.
7. Add 1 teaspoon onion powder.
8. Add 2 teaspoons salt.
9. Remove from heat.
10. Add 4 ounces shredded Asiago cheese.
11. Place polenta mixture in baking pan.
12. Allow mixture to set up for 15 to 20 minutes.
13. Cut into squares.
14. Bake 10 minutes at 375 F.
15. Garnish with sun-dried tomatoes and herbs, if desired.

Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.