Crispy Polenta With Sage And Smoked Gouda

• 3 1/2 cups water
• 1/2 teaspoon salt, or more to taste
• 1 cup cornmeal
• 2 tablespoons butter
• 1 1/2 tablespoons dried sage
• 1 tablespoon dried rosemary
• 1 cup grated smoked Gouda cheese
• 2 teaspoons butter

1. Bring water and salt to a boil in a saucepan; slowly stir in corn meal. Reduce heat to medium-low; cook and stir until corn meal absorbs all the water, about 20 minutes. Remove from heat; stir in 2 tablespoons butter, sage, and rosemary. Add Gouda cheese; stir to incorporate.
2. Pour polenta into a pie plate. Refrigerate until solid and chilled, about 1 hour. Cut polenta into wedges or squares.
3. Heat 2 teaspoons butter in a skillet over medium heat; cook polenta pieces until crispy and warmed through, about 5 minutes per side.

water, salt, cornmeal, butter, sage, rosemary, gouda cheese, butter

Taken from www.allrecipes.com/recipe/228616/crispy-polenta-with-sage-and-smoked-gouda/ (may not work)