You can make the polenta through step 1 ahead of time; let cool, then cover and refrigerate.

　　

Ingredients

serves 8

　　3 cups nonfat milk

　　3 tablespoons finely chopped fresh chives

　　2 garlic cloves, peeled and minced

　　1/2 teaspoon coarse salt

　　1/4 teaspoon paprika

　　3/4 cup quick-cooking polenta

　　2 ounces Parmesan cheese, grated

　　1 tablespoon unsalted butter

　　Olive oil cooking spray

　　

Step 1

Combine the milk, chives, garlic, salt, and paprika in a medium saucepan, and bring to a boil over high heat. While whisking, slowly sprinkle in the polenta. Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until the polenta has thickened, 5 to 8 minutes. Add the Parmesan and butter; stir until combined. Spread the polenta evenly in an 8 1/2-inch springform pan; let rest until completely set, about 45 minutes at room temperature.

　　

Step 2

Preheat the broiler. Remove the outer ring from the springform pan. Cut the polenta into 8 wedges. Coat wedges with olive oil spray, and place on a rack in the oven several inches underneath the broiler. Broil the polenta until golden brown on top and heated through, about 8 minutes. Serve.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.