Good Bite Says: Polenta, a staple of northern Italy, is an incredible versatile side dish made from cornmeal. It can be served hot with butter or cheese, or cooled and cut into various shapes topped with pretty much anything. In this recipe, the polenta can be consumed as it, or topped with tomato sauce, sauteed mushrooms, the sky's the limit.
Polenta Cutouts
Makes 12
7 cups water
1 13 oz box instant polenta
2 Tsp salt
3/4 cup Parmesan
3 Tbsp butter, plus more for sautéing
Line a sheet tray with foil and coat with cooking spray. Bring 7 cups of water and salt to a boil. Add polenta in a slow stream while whisking continuously to avoid lumps. Turn heat to low and continue to stir with a wooden spoon until polenta thickens, 5-8 minutes (you may add more boiling water as needed to keep the Polenta a smooth consistency). Turn the heat off and add parmesan and butter. Stir to combine. Pour onto a sheet tray and spread with the back of a spoon to cover the tray evenly. Cool.
Refrigerate the polenta for 30 minutes or covered up to 2 days. Remove the sheet tray from the refrigerator and use cookie cutters to stamp out shapes. Heat 1 tbsp of butter in a saute pan over medium heat and cook the polenta shapes for 3-5 minutes on each side or until golden (you can also serve these cold). Eat polenta shapes on their own or serve with a red sauce.
More videos on How To ...
Browse all 22 videos
Showing the Latest of 0 Comment
Post new comment