Polenta

• 4 Cups cold water
• 1 1/2 tsp. 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 tsp. dried basil
• 1 1/2 tsp. dried rosemary
• 1/2 tsp. minced garlic

1. Bring water and salt to a boil in a heavy saucepan.
2. Reduce heat to medium-low.
3. Gradually sprinkle in cornmeal, whisking constantly to prevent lumps from forming.
4. Gently boil 20 to 25 minutes, stirring often with a wooden spoon, until very thick, but still pourable.
5. Remove from heat and stir in 1/4 cup butter and cheese.
6. rinse a 15 1/2 X 10 1/2 inch jellyroll pan with cold water.
7. Do not dry pan.
8. Spread hot Polenta evenly in pan with a rubber spatula.
9. Refrigerate at least 30 minutes or until firm.

cold water, salt, yellow cornmeal, butter, feta cheese, butter, basil, rosemary, garlic

Taken from www.cookbooks.com/Recipe-Details.aspx?id=88733 (may not work)