Rating: 4.5 stars 4.5
7 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

A perfect side dish for chicken dishes, or a nice little appetizer. Don't forget some marinara to go with.

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Recipe Summary

prep:
10 mins
cook:
30 mins
additional:
1 hr
total:
1 hr 40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

205 calories; protein 6.8g; carbohydrates 19.3g; fat 11.2g; cholesterol 36.6mg; sodium 400.5mg. Full Nutrition
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