Polenta wedges

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

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

• 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.
• 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.

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