Polenta

Name: Polenta
Ingredients: 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

9 ingredients

9 steps

Ingredients

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

Directions

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.