Main Dishes:

Grilled Herbed Polenta Squares

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Ingredients

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

Instructions

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