Versatile Solar Cooked Italian Polenta

by Joyce Lee
(UT)

1 C polenta or coarse grain cornmeal
3 1/2 C water
1/2 tsp. salt
1/2 tsp. pepper
1-2 cloves garlic, minced
1/2 C green onion, thin sliced

1 C grated Parmesan cheese

Place all ingredients except Parmesan cheese in hot pot and set out to cook for 2 hours. Stir in grated Parmesan till blended and melted.
At this point, you can do several things with it. I like to pour a drained can of diced Italian Tomatoes over it and serve.
Or you can pour it into a lightly sprayed cake/brownie pan or round roaster and bake in Sun oven 1-2 hours and serve with Marinara sauce and meatballs over the top.
Or for a pizza type dish, add a sprinkle of Italian seasoning to the water. Chop up pepperoni, green pepper, and olives to add with the Parmesan cheese and sprinkle Mozzerella on top and let partially melt before serving.