Polenta
Polenta
4 cups water
1 1/2 teaspoons salt
1 cup yellow cornmeal
1/4 cup (1/2 stick) butter or margarine
1/4 cup finely crumbled feta cheese
1/4 cup (1/2 stick) butter or margarine, melted
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried rosemary
1/2 teaspoon minced garlic
Bring water and salt to boil in a heavy saucepan
Reduce heat to medium-low
Gradually sprinkle in cornmeal, whisking constantly to prevent lumps from forming
Gently boil 20 to 25 minutes, stirring often with a wooden spoon, until very thick, but still pourable
Remove from heat and stir in 1/4 cup butter and cheese
Rinse a 15 1/2 x 10 1/2-inch jellyroll pan with cold water
Do not dry pan
Spread hot Polenta evenly in pan with a rubber spatula
Refrigerate at least 30 minutes or until firm
Preheat oven to 350 deg F
Lightly grease a 13 x 9-inch baking dish
Make 3 lengthwise and 5 crosswise cuts in Polenta to yield 15 squares
Arrange polenta squares, slightly overlapping, in baking dish
Mix 1/4 cup butter, basil, rosemary and garlic
Melt, then pour over polenta
Sprinkle with paprika, if desired
Bake 30 minutes
Serve hot
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