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My review
Crispy Polenta with Sage and Smoked Gouda
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Ryan
"A perfect side dish for chicken dishes, or a nice little appetizer. Don't forget some marinara to go with."
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Ingredients
1 h 40 m servings 205Original recipe yields 6 servings
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Directions
{{model.addEditText}} Print- 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.
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Reviews
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12/18/2012
Great tasting herbal polenta! Any kind of cheese would work, but the gouda makes this special! I'll be making this again!
6/28/2014
Awesome, warm, homey! Loved it. I cut the pie slices in half to get more crunch per bit and it was great!
2/3/2015
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...
9/30/2016
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.
5/9/2013
Made exactly like the recipe - I had ground rosemary and sage, so I used much less, but it turned out great!!