Polenta Triangles

Polenta Triangles

Jun 25, 2007
Getty Images/StockDisc
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Cook Time: 0 hours 30
Total Time: 0 hours 50
1 1/2 tsp.
1 tsp. 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary leaves (per recipe), crushed
1/2 tsp. minced fresh sage or 1/4 teaspoon dried sage leaves (per recipe)
cube chicken-flavor boullion
Olive or Salad Oil
yellow cornmeal
Minced sage for garnish
  1. Line 15 1/2- by 10 1/2-inch jelly-roll pan with plastic wrap. In 4-quart saucepan over medium-high heat, heat milk, salt, rosemary, sage, chicken bouillon, 1 tablespoon olive or salad oil, and 4 1/2 cups water to boiling. Reduce heat to low; gradually sprinkle in cornmeal, stirring constantly with wire whisk or spoon to prevent lumping.
  2. Cook 5 to 8 minutes until mixture is thick and all liquid is absorbed. Spoon cornmeal mixture evenly into jelly-roll pan; set aside 10 minutes or until polenta is set and firm. If not serving right away, cover and refrigerate.
  3. ABOUT 20 MINUTES BEFORE SERVING: Preheat broiler if manufacturer directs. Remove polenta from jelly-roll pan; discard plastic wrap. Cut polenta lengthwise into thirds; cut each third crosswise into 4 pieces. Then cut each piece diagonally crisscross into 4 triangles (48 triangles in all).
  4. To garnish polenta triangles, brush triangles with 1 tablespoon olive or salad oil; top each triangle with some minced sage. Place triangles on 2 large cookie sheets.
  5. With rack about 5 to 7 inches from source of heat, broil polenta 5 to 10 minutes until lightly browned and heated through. Makes 12 accompaniment servings.

Video: Crispy Polenta Triangles - Gordon Food Service Recipe

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Date: 06.12.2018, 19:56 / Views: 71292