Crispy Polenta with Sage and Smoked Gouda recipe
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Ingredients
- 3 ½ cups water ½ teaspoon salt, or more to taste 1 cup cornmeal 2 tablespoons butter 1 ½ tablespoons dried sage 1 tablespoon dried rosemary 1 cup grated smoked Gouda cheese 2 teaspoons butter
Nutrition Info
- 205.3 caloriescarbohydrate: 19.3 gcholesterol: 36.6 mgfat: 11.2 gfiber: 1.4 gprotein: 6.8 gsaturatedFat: 6.9 gservingSize: -sodium: 400.5 mgsugar: 0.8 gtransFat: : -unsaturatedFat: : -
Directions Crispy Polenta with Sage and Smoked Gouda
Directions
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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.