Polenta to Go Around

DEAR SOS: I hope you can persuade the chef at the Wawona Hotel in Yosemite to part with the recipe for cheese polenta served in the hotel dining room. I thought it was delicious, and my husband and son also raved about it. Can you help?

MIMI CARROLL

San Juan Capistrano

DEAR MIMI: Eric Daly, the chef at the Wawona Hotel, recommends serving the polenta with grilled vegetables, such as zucchini, squash, sliced red bell peppers and sliced red onions. He also suggests serving it with your favorite marinara sauce for a change of pace.

Wawona Hotel Cheese Polenta

Active Work Time: 25 minutes * Total Preparation Time: 40 minutes

2 cups polenta

3 cups whipping cream

4 cups vegetable broth

1/2 cup grated Fontina cheese

1 cup diced roasted red bell peppers

* Combine polenta, cream, vegetable broth, cheese and bell peppers in saucepan. Cook, stirring, until smooth, about 20 minutes. Pour onto greased jelly roll pan. Cool and cut into desired shapes and sizes.

6 servings. Each serving: 638 calories; 788 mg sodium; 175 mg cholesterol; 49 grams fat; 43 grams carbohydrates; 9 grams protein; 0.39 gram fiber.