|Corn meal mush||1 Cup (16 tbs) (1 recipe)|
|Shredded sharp cheddar cheese||1 Cup (16 tbs)|
|Cayenne pepper||To Taste|
Add cheese, paprika, sprinkle of cayenne pepper to cooked corn meal mush.
Heat on roast for 2 minutes; let stand, covered, 5 minutes.
Pour mixture into a square cake dish.
Cover with wax paper.
Cut Polenta into slices.
Coat each slice lightly with flour.
Saute slowly in hot bacon drippings or oil.