Ingredients:

Polenta:

4 cups water
½ teaspoon salt
1 cup polenta (yellow cornmeal)

Herb Sauce:

2 packed cups fresh herbs of choice (e.g. dill, basil, mint, chives and parsley)
4 tablespoons plain Greek yogurt or mayonnaise
¼ cup water
1 tablespoon lemon juice
1 clove garlic
½ teaspoon salt
¼ teaspoon finely ground black pepper

For Serving:

Feta cheese

Directions:

• Bring water and salt to a boil in a large saucepan. Slowly pour the polenta into the boiling water, whisking until all of the polenta is stirred in and there are no lumps. Put the lid on and turn down to low heat. Every five minutes, remove the lid to stir the polenta to ensure it does not stick to the bottom of the saucepan. Cook for a total of 15 minutes.
• In a medium bowl, mix together flour, ginger, cinnamon, nutmeg, cloves, baking powder, baking soda and salt.
• To make herb sauce, add herbs, Greek yogurt or mayonnaise, water, lemon juice, garlic, salt and black pepper to a blender. Blend thoroughly until the sauce is as smooth as possible.
• To serve, spoon the polenta into a large bowl. Top with herb sauce and feta cheese.