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Recipe Summary
Yield: Makes 8 triangles
Ingredients
Ingredient Checklist
1 1/4 cups chicken stock or water, plus additional if needed
1 1/4 cups milk
2 teaspoons chopped fresh rosemary or thyme (optional)
1 cup coarse yellow cornmeal
Salt
4 tablespoons (1/2 stick) unsalted butter, plus more for sauteing
Gallery
Recipe Summary
Yield: Makes 8 triangles
Gallery
Recipe Summary
Yield: Makes 8 triangles
Recipe Summary
Yield: Makes 8 triangles
Yield: Makes 8 triangles
Makes 8 triangles
Ingredients
Ingredients
- 1 1/4 cups chicken stock or water, plus additional if needed
- 1 1/4 cups milk
- 2 teaspoons chopped fresh rosemary or thyme (optional)
- 1 cup coarse yellow cornmeal
- Salt
- 4 tablespoons (1/2 stick) unsalted butter, plus more for sauteing
Directions
Bring stock or water, milk, and herbs, if using, to a boil in a small, deep saucepan over medium heat. Lower heat and slowly sprinkle in cornmeal, stirring constantly. Cook, stirring constantly, for 20 minutes over low heat. If polenta becomes too thick, add up to 1 more cup of boiling liquid. Polenta should resemble a thick porridge. Add salt to taste. Stir in butter.
Pour polenta onto a 9-by-13-by-1/2-inch baking sheet and smooth out. Cover with plastic and refrigerate until firm, or overnight.
Cut polenta into 8 triangles and saute in butter in a nonstick skillet, or grill until heated and brown on both sides.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Polenta
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Polenta
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
