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INGREDIENTS
2 cups chicken/vegetable stock
1 cup milk
3/4 cup cornmeal
1/2 cup grated parmesan cheese
8-12 thin slices mozzarella cheese
1-2 cups store-bought marinara sauce
1 cup store-bought pesto sauce
olive oil

METHOD
Butter an 8x8-inch square baking dish and use a heavy bottomed pot to heat 2 cups of chicken, or vegetable stock, and 1 cup of milk.

Just as it comes to a simmer, turn the heat down to the lowest setting and slowly add 3/4 cup cornmeal, whisking as you go.

After about 10 minutes, stirring occasionally, add 1/2 cup grated parmesan cheese, mix that in, and then fold that mixture into the buttered baking dish.

At this point it needs to cool down completely and you can pop it into the fridge to help move it along.

Once it has cooled down, turn it out onto a cutting board, cut it into four equal sized squares and then cut those crosswise into eight triangles.

Give the polenta a light dusting of all-purpose flour and then use a large nonstick pan, on medium high heat, to saute the polenta -- in batches if you have to -- in a bit of olive oil.

After they have been going along for 4-5 minutes on the first side, carefully flip them over and do the same thing to the second side. When you are happy with the second side, turn the heat way down and put a thin slice of fresh mozzarella cheese over the top of each triangle and put a lid on top to help melt the cheese.

Once the cheese has melted, transfer the polenta triangles onto a serving dish coated with marinara sauce and top each off with a dollop of store-bought pesto.