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Polenta Squares
My first few attempts at polenta was by making the more traditional, creamy and cheesy, mushy polenta. I didn’t enjoy it as much as I had hoped, but I knew there was potential. This recipe appeals much more to my taste, and is also more visually appealing.
These polenta sqaures work nicely as an appetizer, or along side a salad for a light dinner.
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Ingredients: 2 cups coarse cornmeal (polenta) 4 cups water or vegetable stock 6-8 diced sundried tomatoes, diced 3/4 cup parmaesan cheese 2 cloves garlic, grated 2 tsp herb de provence 1 tbsp butter To make the polenta, bring the water to a boil, add the cornmeal and turn the heat off. Stir in sundried tomatoes, parmaesan cheese, butter, garlic, and herbs. Once the cornmeal has fully absorbed the water, pour the mixture into a lightly greased large cake pan. (I think the first time I made these I didn’t grease the pan and they still came out fine, but to be safe I lightly greased it the second time). Allow the polenta to set for at least 1 hour, until cooled. I usually make it up to this stage a day ahead and let it sit overnight. Once the polenta has set, cut it into rectangles. Preheat a frying pan, add a little butter or olive oil, and fry polenta squares until crisp on the outside. Flip as necessary. Another option would be to place these under the broiler until they begin to brown on top. |