Broiled Cheese Polenta

Lightly grease 9" round pan. Combine 1 cup water and cornmeal in small bowl and stir to blend. Bring remaining 1½ cups water to boil in heavy medium saucepan. Stir in cornmeal mixture and basil. Cook over low heat until polenta boils and is very thick, stirring constantly, about 6 minutes. Mix in ½ cup cheese. Season to taste with salt and pepper. Spoon polenta into prepared pan. Sprinkle remaining ½ cup cheese over. (Can be prepared 2 hours ahead. Let stand at room temperature.) Preheat bubbles and polenta begins to brown on edges. Cool 5 minutes. Cut

Your Broiled Cheese Polenta is ready. Good luck!