Rosemary and Garlic Polenta

• 2 3/4 cup Water
• 1 cup Cornmeal
• 1 cup Water
• 1 as needed Salt
• 3 tbsp Olive oil
• 4 clove Garlic, crushed
• 2 tbsp Rosemary
• 1 tbsp Balsamic vinegar
• 1 as needed Salt and pepper
• 1/2 cup Grated Locatelli or parmigiana cheese

1. First, in a medium sauce pan, bring the 2-3/4 cups of water to a boil.
2. In a bowl combine corn meal, the one additional cup of water and salt; slowly add to the boiling water stirring constantly.
3. Cook and stir until boiling.
4. Reduce heat cover and simmer over low heat 10 to 15 minutes, stirring occasionally.
5. Meanwhile, in a sauce pan, combine olive oil, crushed garlic, rosemary, salt, pepper and balsamic vinegar.
6. Heat on low to medium temperature until just sizzling, about 2 minutes.
7. When polenta has about five minutes of simmering time left, add olive oil, garlic, rosemary combination and stir.
8. Add the grated cheese and continue stirring.
9. Pour mixture into a baking dish, sprinkle with more grated cheese, as desired, cover with aluminum foil and chill in the refrigerator for at least a half hour.
10. Bake in a 350 oven for approximately 45 minutes.
11. Cut into squares and serve while hot.
12. Buon appetito!

water, cornmeal, water, salt, olive oil, clove garlic, rosemary, vinegar, salt, locatelli

Taken from cookpad.com/us/recipes/365861-rosemary-and-garlic-polenta (may not work)