Polenta - cooking recipe

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

Preparation

Bring water and salt to a boil in a heavy saucepan.
Reduce heat to medium-low.
Gradually sprinkle in cornmeal, whisking constantly to prevent lumps from forming.
Gently boil 20 to 25 minutes, stirring often with a wooden spoon, until very thick, but still pourable.
Remove from heat and stir in 1/4 cup butter and cheese.
rinse a 15 1/2 X 10 1/2 inch jellyroll pan with cold water.
Do not dry pan.
Spread hot Polenta evenly in pan with a rubber spatula.
Refrigerate at least 30 minutes or until firm.