Crispy Polenta with Sage and Smoked Gouda |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A perfect side dish for chicken dishes, or a nice little appetizer. Don't forget some marinara to go with. Ingredients:
3 1/2 cups water |
1/2 teaspoon salt, or more to taste |
1 cup cornmeal |
2 tablespoons butter |
1 1/2 tablespoons dried sage |
1 tablespoon dried rosemary |
1 cup grated smoked gouda cheese |
2 teaspoons butter |
Directions:
1. Bring water and salt to a boil in a saucepan; slowly stir in corn meal. Reduce heat to medium-low; cook and stir until corn meal absorbs all the water, about 20 minutes. Remove from heat; stir in 2 tablespoons butter, sage, and rosemary. Add Gouda cheese; stir to incorporate.
2. Pour polenta into a pie plate. Refrigerate until solid and chilled, about 1 hour. Cut polenta into wedges or squares.
3. Heat 2 teaspoons butter in a skillet over medium heat; cook polenta pieces until crispy and warmed through, about 5 minutes per side.
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