First, in a medium sauce pan, bring the 2-3/4 cups of water to a boil. In a bowl combine corn meal, the one additional cup of water and salt; slowly add to the boiling water stirring constantly. Cook and stir until boiling. Reduce heat cover and simmer over low heat 10 to 15 minutes, stirring occasionally.

Meanwhile, in a sauce pan, combine olive oil, crushed garlic, rosemary, salt, pepper and balsamic vinegar. Heat on low to medium temperature until just sizzling, about 2 minutes.

When polenta has about five minutes of simmering time left, add olive oil, garlic, rosemary combination and stir. Add the grated cheese and continue stirring.

Pour mixture into a baking dish, sprinkle with more grated cheese, as desired, cover with aluminum foil and chill in the refrigerator for at least a half hour.

Bake in a 350° oven for approximately 45 minutes.

Cut into squares and serve while hot. Buon appetito!