Polenta

4 cups water
1 1/2 teaspoons 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 teaspoons dried basil
1 1/2 teaspoons dried rosemary
1/2 teaspoon minced garlic

Bring water and salt to 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.

Preheat oven to 350 degrees F. Lightly grease a 13 x 9-inch baking dish.

Make 3 lengthwise and 5 crosswise cuts in Polenta to yield 15 squares. Arrange polenta squares, slightly overlapping, in baking dish. Mix 1/4 cup butter, basil, rosemary and garlic. Melt, then pour over polenta. Sprinkle with paprika, if desired. Bake 30 minutes.

Serve hot.