Herbed Polenta by Gloria Schwartz

• 2 cups water
• 4 cups chicken stock
• 12 tablespoon salt
• 2 cups polenta or 2 cups coarsely ground yellow cornmeal
• 2 teaspoons dried rosemary
• 12 cup unsalted butter
• 23 cup parmesan cheese

1. In a deep sauce pan, combine the water and stock and bring to a boil.
2. Stir in the salt and reduce heat to a simmer.
3. While stirring continuously, slowly add the polenta in a steady stream.
4. Cook, sitrring almost constantly, until the polenta pulls away from the side of the pan, about 15-20 minutes.
5. Remove from heat.
6. Stir in the rosemary, butter and cheese.
7. Pour into a slightly greased 9"x5" loaf pan.
8. Cover with plastic wrap and refrigerate for several hours (or up to three days).
9. Prepare an open grill.
10. Invert the polenta onto a flat surface.
11. Cut into 1/2 inch slices.
12. Brush sides with olive oil and grill until slightly brown and crisp.

water, chicken stock, salt, polenta, rosemary, unsalted butter, parmesan cheese

Taken from www.food.com/recipe/herbed-polenta-by-gloria-schwartz-392804 (may not work)