Polenta Triangles

Recipe by Barb G.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Melt the butter in a medium saute pan over medium heat; add onion and cook, stirring occasionally, until translucent, about 5 minutes.
  • Add the wine and water; increase the heat to high and bring to a boil; gradually add the cornmeal, whisking constantly to prevent lumps.
  • Reduce the heat to low and cook, continuing to stir constantly, until the mixture is a smooth creamy paste, about 10 minutes.
  • Stir in the Parmesan cheese, salt,and pepper; evenly spread the mixture in a lightly oiled 9-inch pie plate; Refrigerate until firm, at least 2 hours,(when polenta is cool, cover with plastic wrap.).
  • When ready to serve, lightly brush the surface of the polenta with olive oil, halve the polenta and cut each halve into 3 triangles.
  • Heat a large nonstick skillet over medium-high heat; arrange the triangles in a single layer; lightly brush tops with olive oil, cook until lightly browned, about 2 minutes per side.
  • Note: If you prefer, the triangles can be cooked on a stove-top grill pan over medium heat or can be broiled on a baking sheet under the oven broiler; the time remains about 2 minutes per side.
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