This recipe comes from Jeff Smith's The Frugal Gourmet Cooks American.
1 quart water
1 teaspoon salt
1 cup polenta
1 cup grated parmesan cheese or romano cheese
1/4 cup butter, melted or olive oil
Bring the water to a boil. Add the salt and slowly stir in the polenta. Turn heat to medium and stir constantly to avoid lumps. After the mixtures begins to thicken you can stir less frequently. Simmer for about 20 minutes or until very thick.
Pour into a greased loaf mold or bread pan, and allow to cool in the refrigerator overnight.
Cut into 1/4-inch slices and layer like tiles in a baking dish. Pour the butter or oil over the top and then the cheese.
Bake in 375º oven for 20 minutes, or until the cheese is melted and all begins to brown just a bit.