• rreneat oven to 350 degrees. • Bring water

rreneat oven to 350 degrees.

• Bring water to boil in deep saucepan. Whisk in half of commeal, stirring constantly. Lower heat and add remaining commeal, whisking constantly. Cook until smooth and thickened, about 5-10 minutes. Season with salt and pepper. Stir in cubed fontina and ricotta.

• Thickly butter a 9-by-9-inch baking dish. Spread 1/3 of commeal - mixture into bottom. Stir in crumbled sausages into cooled tomato sauce. Spread half this mixture over polenta. Top with 1/3 of polenta, then with remaining tomato-sausage mixture. Spread remaining polenta over all. Sprinkle with grated fontina.

• Bake about 55 minutes. Cool slightly before serving.

Queen City Jambalya

1 boned chicken breast, cut in chunks or use 3/4 lb. (about 1 1/2 cups) ham or shrimp and omit chicken

1/4 lb. slivered boiled ham (about 1/2 cup)

1/4 lb. frozen cleaned shrimp, partially thawed

1T. butter or margarine _

1 cup chicken broth - ----- - -

1 can (8 Oz.) tomatoes or stewed tomatoes

Dash of garlic powder

3 drops of pepper sauce

1 pkg. (10 oz.) frozen New Orleans style vegetables with sauce and topping

1 cup packaged enriched precooked rice

Saute chicken, ham, and shrimp in butter in skillet about 5 to 8 minutes, or until chicken is just tender and shrimp are pink. Add broth, tomatoes, garlic powder, and pepper sauce. Add vegetables. Set aside packet of topping. Bring to a full boil over medium heat, separating vegetables with a fork and stirring occasionally. Stir in rice. Reduce heat; cover and simmer 5 minutes. Sprinkle with topping just before serving. Makes 4 1/4 cups or 3 to 4 servings.

Crab and Chicken Elegante

1 can (7 1/2 oz.) crab meat or 1 pkg. (6 Oz.) frozen crab meat, \ thawed

3 cooked chicken breasts, sliced

1/2 cup sliced mushrooms

1/4 cup chopped onion

3 T. butter or margarine

3 T. flour

1/2 tsp. salt

1/8 tsp. white pepper

11/2 cups chicken broth

1/2 cup dry white wine

2 egg yolks, beaten

1 cup cooked peas

1/2 cup heavy cream, whipped

1/4 cup grated Parmesan cheese

Paprika

Drain crab; set aside. Place chicken in shallow baking dish or individual baking dishes, over-lapping slices. Saute mushrooms and onion in butter or margarine until tender. Blend in flour, salt and pepper. Gradually add broth and wine. Cook, stirring, until thickened. Add small amount of hot mixture to egg yolks and blend thoroughly. Return to hot mixture and cook for 2 minutes. Remove from heat. Stir in peas and crab. Gently fold in whipped cream. Pour sauce over chicken in casserole. Sprinkle with Parmesan cheese and paprika. Bake at 325 degrees for 15 to 20 minutes, until heated through and golden brown. Makes 6 servings.