Grilled Polenta

2 cups water
1 tab salt
Fresh or dried thyme, basil and oregano
1 cup coarse yellow cornmeal
½ - 1 cup grated cheese

• Bring water to boil
  
  
• Add about ½ teas each of dried herbs or more of fresh herbs
  
  
• Sprinkle the cornmeal into the water while stirring thoroughly. Keep stirring over low to moderate heat for about 5 minutes until very thick.
  
  
• Remove from heat and stir in grated cheese.
  
  
• Pour into buttered or oiled 20cm square pan and leave to cool for about 30 mins - then turn out and cut into 2 cm cubes.
  
  
• Brown on all sides in a non-stick pan with a little butter or oil.
  
  
• Serve as an accompaniment to casseroles or other vegetarian dishes

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