Perfect Baked Polenta

Hi Blog Followers. I know I haven't posted a recipe in quite a while. My Mom, Jane Manel, to whom I had dedicated my recipe book, passed away April 12, 2010. She had been my inspiration and since she passed I haven't had the urge to Blog.
However, I found this recipe for polenta and remembered how my Mom used to make it on the stove. If you've ever tried it, you know what happens when the mixture boils and the bubbles pop. They splash and hit you with hot cornmeal! So, when I saw this recipe in the Buffalo News I was anxious to try it. It was not only delicious, but neat, with no splashes.

8 c. water
1 tsp. salt
2 c. polenta (corn meal)
2 to 3 T. butter
¼ c. grated Italian cheese (Peccorino Romano)

Heat oven to 350º. In a 3-4 qt. oven-proof pot, like a Dutch oven, combine the water, salt, cornmeal and butter. Bake uncovered for 1 hour and 20 minutes. Stir and bake for 10 more minutes. Remove the pan from the oven and stir in the grated cheese. I then pour into two 9"x13” pans, cover with tomato sauce and top with grated cheese. Let stand about 5 minutes, cut into squares and serve! It’s delicious! I’m sure my Mom would have loved this recipe!