|Water||3 Cup (48 tbs)|
|Yellow cornmeal||1 Cup (16 tbs)|
|Chopped fresh basil||1⁄4 Cup (4 tbs)|
|Vegetable cooking spray||1|
Combine water and salt in a saucepan; bring to a boil.
Add cornmeal in a slow, steady stream; stir constantly.
Reduce heat; cook, stirring constantly, over low heat 20 minutes or until mixture pulls away from sides of pan.
Add basil, stirring until blended.
Working quickly, press half of mixture into a 13- x 9- x 2-inch baking pan coated with cooking spray.
Repeat procedure in second pan with remaining mixture; let cool.
Cut mixture in each pan into 48 pieces.
Place on baking sheets coated with cooking spray.