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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A modern alternative to the usual toast Ingredients:
21/2 cupe milk (whole) |
1 tbs usalted butter |
11/4 cups precooked or instant polenta (yellow cornmeal) |
1/2 cup freshly grated parmesan cheese |
2/3 cup finely chopped fresh sage leaves |
oil |
Directions:
1. Beat the milk and butter in a large saucepan until nearly boiling. Using a whisk, briskly stir in the polenta and stir constantly over medium heat for 2-3 minutes, or until thick. Remove and allow to cool for 1 minute.
2. Add the Parmesan and sage, season well and cool for another 5 minutes. Lightly flour the work surface and roll or press out the polenta to a thickness of 1/2 inch. Allow to cool and become firm for 1 hour. Using a 2-inch plain biscuit cutter, cut out 25-30 rounds., Place the rounds in a single layer onto baking sheets lined with parhment paper and cover until they are needed.
3. Note: Use under fresh green salad, under any meat and gravy recipe, or with eggs for breakfast.
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