Vella Cheeses are delicious in cooking. Here are some recipes for you to enjoy.     * indicates a low-carb recipe or variation Fried Cheese Grated Dry Jack Popovers Jalapeno Jack Corn Bread Spicy Vegetable Cheese Chowder Macaroni and Cheese Curried Broccoli or Potato Soup 3 Cheese Chicken Breasts in Tomato Sauce * Baked Polenta with Italian Style Table Cheese Potato Skins with Bacon and Cheese Olive Festival Toma * Herbal Cheese Toasts Baked Eggplant * Basil Cheeseburgers * Chicken Saltimbocca * Stuffed Zucchini *

Polenta is layered with Italian Style Table Cheese and cream in this decadent casserole. Offer it with sausages and tomato sauce or on its own as a brunch or lunch dish. 4 1/2 cups water 2 14.5 ounce cans chicken broth 5 shallots minced 4 teaspoons dried marjoram 2 1/2 cups yellow cornmeal 1 pound Vella Italian Style Table Cheese, grated 1/2 cup whipping cream Preheat oven to 350 degrees F. Butter 8 x 13 inch baking dish. Combine 2 1/2 cups water, broth, shallots and marjoram in heavy large Dutch oven; bring to boil. Mix 2 1/2 cups cold water and cornmeal in bowl. Gradually mix cornmeal mixture into broth mixture. Return to boil, stirring often about 10 minutes. Season with salt and pepper. Immediately spread 2 cups polenta in prepared dish top with 1 1/2 cups cheese. Drizzle with 1/2 cup cream repeat layering using 2 cups polenta, 1 1/2 cups cheese and 1/2 cup cream. Top with remaining polenta and spread remaining cheese over the top. Cover with foil. Bake covered polenta until hot in center, about 1 hour and 15 minutes. Uncover; and continue baking about 10 more minutes until the polenta bubbles at edges and the top begins to brown. Serves 10

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