Basil Cheese Polenta Wedges |
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Prep Time: 10 Minutes Cook Time: 110 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is from Swanson's Chicken Broth...you can serve topped with Meat Sauce or as a side dish!! Options for grilling, baking or pan-frying given. Cooking time includes chilling. Ingredients:
3 1/2 cups chicken broth |
1 1/2 cups stone-ground yellow cornmeal |
1 bay leaf |
1/8 teaspoon pepper |
1 tablespoon olive oil |
1 tablespoon chopped fresh basil (or 1 teaspoon dried) |
1/2 cup grated parmesan cheese |
Directions:
1. Heat broth, cornmeal, bay leaf and pepper in saucepan to a boil.
2. Stir in oil.
3. Cook and stir 10 minutes or until mixture thickens.
4. Remove bay leaf.
5. Stir in basil and hceese.
6. Pour mixture into greased 9 pie plate.
7. Cover and chill 2 hours or until firm.
8. Cut polenta into 6 wedges.
9. To grill: brush wedges on both sides with olive oil. Place on hot grill and cook 4 minutes, turning once.
10. To bake: place wedges on greased baking sheet. Bake at 375ยบ for 20 minutes or until browned and crispy, turning once.
11. To pan-fry: heat oil in nonstick skillet. Add wedges and cook 10 minut4es or until browned and crispy, turning once.
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