|Salt||1 1⁄2 Teaspoon|
|Yellow cornmeal/Polenta||1 Cup (16 tbs)|
|Diced swiss cheese||1 Cup (16 tbs)|
|Whole thyme||1 Teaspoon|
|Diced sweet pepper||1 Cup (16 tbs) (Red Colored, Fresh)|
|Freshly ground black pepper||1⁄8 Teaspoon|
|Butter||1⁄2 Cup (8 tbs), melted (1 Stick)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
Bring the water to a boil in a heavy 2-quart saucepan.
Add the salt and slowly add the cornmeal, keeping the water boiling.
Use a wooden spoon and stir until the mixture begins to thicken.
Reduce the heat and simmer the polenta, stirring frequently, for 20 or 30 minutes, or until the wooden spoon will stand up in the polenta.
Remove from the heat and stir in the remaining ingredients, except the butter and the grated cheese.
Spread the mixture in a 9x13-inch baking dish that you have greased with a bit of the melted butter.
Pour the remaining melted butter on the top and sprinkle on the grated cheese.
Bake in a 375° oven for 20 minutes, or until browned on top.
Cut into squares to serve.
You might wish to put Italian Gravy or your favorite spaghetti sauce on the top of this.