Ingredients1 h 40 m servings 205 cals
- 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.
- Pour polenta into a pie plate. Refrigerate until solid and chilled, about 1 hour. Cut polenta into wedges or squares.
- Heat 2 teaspoons butter in a skillet over medium heat; cook polenta pieces until crispy and warmed through, about 5 minutes per side.
Per Serving: 205 calories; 11.2 g fat; 19.3 g carbohydrates; 6.8 g protein; 37 mg cholesterol; 401 mg sodium. Full nutrition
ReviewsRead all reviews 5
Great tasting herbal polenta! Any kind of cheese would work, but the gouda makes this special! I'll be making this again!
Awesome, warm, homey! Loved it. I cut the pie slices in half to get more crunch per bit and it was great!
Wow, the sage is amazing in this! I didn't have smoked Gouda, so I used what I had in the fridge (Monterey Jack and Parm) but the sage is the star in this. Will definitely be making this again a...
I really loved the combination of sage and smoked Gouda. Different, but easy to make on a weeknight. It made a good dinner with a big salad.