Recipe - Herb Onion Grill Bread

1 teaspoon Olive oil
4 Cloves garlic; finely
chopped
1 small Shallot; finely chopped
1 cup White wine
7 cup Water
2 cup Yellow cornmeal
1 teaspoon Coarse salt; or to taste
One fourth cup Fresh parsley; chopped
1 tablespoon Fresh thyme leaves; chopped
1 teaspoon Fresh oregano; chopped
Freshly ground white pepper;
to taste

Heat the olive oil in a large high pot over medium heat. Add the garlic and
the shallot and cook until soft and translucent, 3 to 5 minutes.

Remove from heat add the white wine. Return to the heat and add the water.
Over high heat bring the mixture to a boil.

In a slow steady stream, add the cornmeal, stirring constantly. Reduce the
heat to a simmer, and cook, stirring constantly with a wooden spoon, until
the polenta is thick and pulls away from the sides of the pot, about
25 minutes.

Add salt and chopped herbs. Taste and adjust for seasoning. For an extra
special treat serve with freshly grated Parmesan.

Notes: Polenta is Italian cornmeal mush. It's really almost the same thing
as grits a Southern staple. Instant polenta is available in many grocery
stores; this recipe is for the "oldfashioned" kind. If you would prefer
the instant polenta, simply cook according to package instructions,
augmenting with the flavoring listed here. Simply subsitute the 1 cup of
wine listed here for one of the cups of water required in the package
instructions.

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Recipe by: Virginia Willis

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