Grilled Herbed Polenta Squares
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1 teaspoon salt
1 1/2 quarts water
1 1/2 cups yellow cornmeal
1 teaspoon dried sage, crumbled
1 teaspoon dried basil, crumbled
1 teaspoon dried rosemary, crumbled
Melted unsalted butter or margarine
Stir the salt into the water in a medium saucepan. Whisk in cornmeal and all herbs, making sure no lumps form. Bring the mixture to a boil over medium heat, whisking constantly.
Reduce the heat to a simmer and continue cooking until polenta is thick and begins to pull away from the sides of the pan, about 20-25 minutes.
Pour polenta mixture into a buttered 9x12-inch pan and chill until firm in the refrigerator.
Remove polenta from refrigerator and immediately cut into 3-inch squares and brush with melted butter, on one side only.
Grill the brushed polenta squares on a medium grill for 1 minute. Brush again with butter, using a spatula, turn square over, brush second side with butter, continue grilling for another 1 to 2 minutes, just until polenta is heated through "warm."
Remove from grill to a heated plate, spoon your favorite salsa, marinara sauce on top and enjoy!
Ron Schriefer, Moline