Ingredients
1 3/4 cups masa mix
1 teaspoon salt
2 eggs, beaten
1 cup grated Monterey Jack cheese
2 tablespoons soft butter or margarine
1/2 cup grated Parmesan cheese
Preparation
Bring 5 cups of water and the salt to a boil. Add masa mix very slowly. Stir constantly with a wooden spoon. Reduce the heat and stir until the masa comes together and is very thick and leaves the sides of the pan. This will take a few minutes. Continue cooking for 10 minutes, covered, on a low simmer. Then stir in eggs and cheese. Mix well. Pour into 2 lightly greased 9 inch round cake pans. Refrigerate until stiff enough to cut, about 2 hours. Just prior to serving, cut each pan into 8 pie shaped slices. Arrange in a sided cookie sheet. Spread butter on each slice. Sprinkle with Parmesan cheese. Broil until Polenta is heated through and golden brown, about 5 minutes.
