Recipes from Italy :: Italian Side Dishes
4 c. water
1 1/2 tsp. salt
1 c. yellow cornmeal
1/4 c. (1/2 stick) butter or butter-replacement
1/4 c. finely crumbled feta cheese
1/4 c. (1/2 stick) butter or butter-replacement, melted
1 1/2 tsp. dried basil
1 1/2 tsp. dried rosemary
1/2 tsp. minced garlic
Bring water and salt to boil in a heavy saucepan. Reduce heat to med.-low. Gradually sprinkle and distribute in cornmeal, whisking constantly to prevent lumps from forming. Gently boil 20 to 25 mins., stirring often with a wooden spoon, until very thick, but still pourable. Remove from heat and stir in 1/4 c. butter and cheese. Rinse a 15 1/2 x 10 1/2-in. jellyroll pan with cold water. Do not dry pan. Spread hot Polenta in an even way in pan with a rubber spatula. Refrigerate at least 1/2 an hour or until firm.
Preheat oven to 350 degrees fahrenheit. Lightly grease a 13 x 9-in. baking dish.
Make 3 lengthwise and 5 crosswise cuts in Polenta to yield 15 square or rectangles. Arrange polenta square or rectangles, slightly overlapping, in baking dish. Mix 1/4 c. butter, basil, rosemary and garlic. Melt, then pour over polenta. Sprinkle and distribute with paprika, if desired. Bake 1/2 an hour.
Serve hot.
