Polenta is very easy to make and unlike grits cooks incredibly fast.  The ratio is 4:1 liquid to dry.  find a pan that you will set the cake in and measure the volume of liquid it can hold.  If your setting your cakes on a half sheet pan one gallon is the perfect volume.  that would mean you would need one quart of polenta.  To make amazing polenta the key is cream and butter.  When I make a gallon of polenta I use one pound of butter and one quart of heavy cream and then measure the rest with water.  Season generously with salt and pepper and bring it to a boil in a pot.  pour in the polenta and continue to stir it over medium high heat.  Don’t walk away from it. Don’t let it get to hot or it will splatter and its painful if you get it on your skin.  Cook the polenta until it is thick.  Taste it to make sure it’s not gritty and the seasoning is correct.  You can add any type of cheese at this point.  I used two cups of cheddar cheese. Spray the hotel pan and then pour the polenta into the pan.  Allow it to sit in the fridge until it cools and “sets”.  Now you can cookie cutter punch out any shape you would like.  In a 400 oven bake them for 15 minutes until golden on the bottom.  I flip them and top with pimento cheese and bacon and cook until melted.  This can be done as a entrée, side dish, or appetizer like the picture above.  Once you get the trick of cooking grits and setting them your options are endless.

I garnished the photo above with balsamic glaze and chopped bacon