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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 Degrees 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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