1/4 cup (1/2 stick) butter, melted
1 1/2 tsp. dried basil
1 1/2 tsp. dried rosemary
1/2 tsp. minced garlic
polenta (see below)

Preheat oven to 350°F. Lightly grease a 13x9-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.

Polenta:

4 cups cold water
1 1/2 tsp. salt
1 cup yellow cornmeal
1/4 cup (1/2 stick) butter
1/4 cup finely crumbled feta cheese

Bring water and salt to a 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 15x10-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.