Polenta, Camerbert and Thyme Hor D'Oeurves

6 c water
1/2 c grated parmesan cheese
2 c coarse cornmeal
Extra Virgin Olive oil
8 oz Camembert Cheese, room temperature
2 tablespoons thyme 

1. Lightly oil 2 baking sheets. Combine 6 cups water and salt in heavy large saucepan. Bring to boil. Gradually add cornmeal, whisking until smooth. Reduce heat to low. Blend in grated parmesan cheese. Cover and cook until polenta is thick and creamy, stirring frequently, about 10 minutes. Cool 5 minutes.
   
2. Preheat oven to 375°F.
   
3. Spoon warm polenta out onto wet work surface. Roll out polenta with wet rolling pin to 3/16" thickness. Cool completely. Using wet 1 3/4- to- 2-inch round cookie cutter, cut out polenta rounds. Discard polenta scraps.
   
4. Transfer rounds to baking sheets. Lightly brush polenta with oil. Bake polenta 25 minutes. Turn polenta rounds over. Lightly brush with oil and bake until polenta is slightly puffed and pale golden, about 15 minutes longer.
   
5. Slice Camembert cheese into 1/8" wedges. Place a wedge on each polenta round as you place them on a platter. Sprinkle with thyme and serve.

Based on a recipe from Bon Appétit, March 2000