1 Cup yellow cornmeal
1 Cup cold water
2 Cups canned chicken broth
1 Cup fresh or frozen corn kernels
8 Tablespoons grated parmesan
3 Teaspoons olive oil
Whisk cornmeal and water in small bowl to blend. Bring broth to boil in medium saucepan over high heat. Add entire cornmeal mixture at once and stir until mixture boils and thickens. Reduce heat and add corn and simmer until very thick stirring often to prevent sticking, about 15 minutes. Mix in 6 tablespoons parmesan cheese. Spoon polenta into un-greased 9" cake pan and smooth top. Cool Polenta. Can be made one day ahead. Cover and refrigerate. Bring to room temperature before continuing. Pre-heat broiler.
Turn out polenta on work table. Brush oil over polenta, Cut into 6 wedges. Place oil side down on non-stick cookie sheet. Brush top with 2 teaspoons oil. Broil until golden. Place Monterey jack cheese on top of polenta wedges and melt. Serve on plates with small wedges of cantaloupe.
Tip: Mom cuts the polenta, puts the Monterey jack cheese on top and heats it in the microwave to melt the cheese. Serves with both cantaloupe balls and kiwi slices.
Bacon Chestnut Curls
Fresh Crabmeat with parmesan cheese in a tangy dressing with lemon. This is perfect for a formal dinner served in courses. It is beautiful if served in individual shell shaped dishes.