Into a pot over medium heat, add the
Vegetable Stock (2 cups)
Milk (1/2 cup)
. Mix together and wait until the mixture simmers.
Slowly add the
Polenta (1 cup)
to the pot while whisking.Cook for about 5 minutes.
Turn off the heat and add the
Parmesan Cheese (1/4 cup)
Butter (2 Tbsp)
Lemon Juice (1 Tbsp)
Dried Mixed Herbs (1 Tbsp)
. Stir quickly.
Add the Polenta mixture into a baking pan. Allow it to cool for 10 minutes before placing it into the refrigerator.
Freeze the polenta for about one hour.
Preheat oven to 400 degrees F (200 degrees C).
Cut the frozen polenta into small pieces. Sprinkle some
Nonstick Cooking Spray (as needed)
and some grated cheese.
Bake for 15 minutes.