Herbed Polenta by Gloria Schwartz

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

* Per serving · 4 servings · Values may vary.

No additional tips available.