Polenta Triangles

4 cups milk

1 cup water

1/4 tsp each salt and pepper

1 1/2 cups yellow cornmeal

1/2 cup each grated Parmesan and shredded Italian blend cheese

3 Tbsp chopped fresh parsley

1 Tbsp chopped fresh rosemary

Coat a 15 1/2 x 10 1/2 inch rimmed baking pan with nonstick spray.

Heat milk, water, salt and pepper in a large saucepan over medium high heat until simmering.

Whisk in cornmeal and cook, whisking constantly, 3 minutes or until thick and smooth.

Remove from heat; stir in cheeses and herbs. Immediately pour into paking pan, spread evenly. Cool, cover and refrigerate for 30 minutes or until firm.

To serve; heat broailer. Cut polenta lengthwise into 4 rows, crosswise into 6 rows. Cut each rectangle into 2 triangles.

Broil 3 inches from heat source for 5-6 minutes until polenta is browned.