Ingredients
4 cups water1/2 teaspoon salt1 cup yellow cornmeal1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1/4 teaspoon pepper4 plum tomatoes, finely chopped1/4 cup crumbled feta cheese2 tablespoons chopped fresh basil1 garlic clove, minced
Preparation
In a large heavy saucepan, bring water and salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Remove from the heat; stir in thyme and pepper.
Spoon heaping tablespoonfuls into miniature muffin cups coated with cooking spray. Using the back of a spoon, make an indentation in the center of each. Cover and chill until set. Meanwhile, in a small bowl, combine the tomatoes, feta cheese, basil and garlic.
Unmold polenta cups and place on an ungreased baking sheet. Top each with 1 heaping tablespoon of tomato mixture. Broil 4 in. from the heat for 5-7 minutes or until heated through.
