Cheddar Polenta Triangles Recipes

CHEESY POLENTA

Steps:

• In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.

CREAMY CHEDDAR POLENTA

Steps:

• Combine water and dressing in medium saucepan. Bring to boil on medium-high heat. Gradually add cornmeal, stirring constantly until well blended. Return to boil. Reduce heat to medium-low.
• Cook 12 to 14 min. or until cornmeal mixture pulls away from side of pan, stirring constantly.
• Add cheese; stir until melted.

CHEDDAR-POLENTA TRIANGLES

Steps:

• Line 13x9-inch pan with parchment paper, with ends of paper extending over sides; spray with cooking spray. Bring broth to simmer in medium saucepan. Gradually stir in polenta; cook 5 min. or until mixture thickens and pulls away from side of pan, stirring frequently. Stir in Parmesan; spoon into prepared pan. Smooth top. Cool to room temperature. Refrigerate 30 min. or until firm.
• Heat broiler. Remove polenta from pan. Cut into 8 pieces; cut each piece diagonally in half. Place on parchment paper-covered baking sheet; top with cheddar.
• Broil 3 to 5 min. or until Cheddar is melted and polenta is heated through. Sprinkle with paprika.

POLENTA TRIANGLES

Steps:

• Bring stock or water, milk, and herbs, if using, to a boil in a small, deep saucepan over medium heat. Lower heat, and slowly sprinkle in cornmeal, stirring constantly. Cook, stirring constantly, for 20 minutes over low heat. If polenta becomes too thick, add as much as 1 more cup of boiling liquid. Polenta should resemble a thick porridge. Add salt to taste. Stir in butter.
• Pour polenta onto a 9-by-13-by-1/2-inch baking sheet, and smooth out. Cover with plastic, and refrigerate until firm or overnight.
• Cut polenta into 8 triangles, and saute in butter in a nonstick skillet, or grill until heated and brown on both sides.

CREAMY CHEDDAR POLENTA WITH FRESH HERBS

Steps:

• Bring 2 cups of water, the milk and a very large pinch of salt to a boil in a medium saucepan. Reduce the heat so the liquid is at a low simmer, and add the cornmeal in a slow and steady stream, constantly whisking to prevent lumps. Cook the polenta at a low simmer, stirring occasionally, for 15 minutes; if the mixture gets too thick, add water 1/2 cup at a time.
• Remove from the heat, stir in the butter and olive oil and then stir in the Cheddar. Season with kosher salt and freshly ground black pepper.
• Serve immediately in mini cups, topped with chopped herbs

SAUTEED POLENTA TRIANGLES

Steps:

• Melt butter and oil in a small saute pan over low heat. Place garlic and rosemary in pan and saute until garlic turns golden. Remove garlic and rosemary. Saute polenta until browned on both sides.

HERBED POLENTA TRIANGLES

Steps:

• Spray 8x8x2-inch square glass baking dish with vegetable oil spray. Bring broth and butter to boil in heavy medium saucepan. Gradually add cornmeal, whisking constantly. Whisk until mixture is very thick and starts pulling away from pan, about 6 minutes. Remove from heat. Stir in parsley and basil. Immediately transfer polenta to baking dish, spreading evenly. Cool 5 minutes, then cut polenta into 8 triangles; leave in baking dish. (Can be made 1 day ahead. Cover; chill. Rewarm in microwave oven on high, about 2 minutes.)

POLENTA TRIANGLES

Steps:

• Combine grits and 1/2 cup broth; mix well and set aside.
• Pour remaining 1 cup broth into heavy, large saucepan; bring to a boil.
• Add garlic and moistened grits; mix well and return to a boil. Reduce heat to low; cover and cook 20 minutes.
• Remove from heat; add feta cheese. Stir until cheese is completely melted.
• Add red pepper; mix well.
• Spray 8-inch square pan with cooking spray. Spoon grits mixture into prepared pan. Press grits evenly into pan with wet fingertips.
• Refrigerate until cold.
• Preheat broiler. Spray baking sheet with cooking spray.
• Turn polenta out onto cutting board and cut into 2-inch squares. Cut each square diagonally into 2 triangles.
• Place polenta triangles on prepared baking sheet and spray tops lightly with cooking spray. Place under broiler until lightly browned and crisp.
• Serve warm or at room temperature. Garnish with fresh oregano and chives if desired.
• Exchanges 1 starch/bread.

POLENTA TRIANGLES

Steps:

• Melt the butter in a medium saute pan over medium heat; add onion and cook, stirring occasionally, until translucent, about 5 minutes.
• Add the wine and water; increase the heat to high and bring to a boil; gradually add the cornmeal, whisking constantly to prevent lumps.
• Reduce the heat to low and cook, continuing to stir constantly, until the mixture is a smooth creamy paste, about 10 minutes.
• Stir in the Parmesan cheese, salt,and pepper; evenly spread the mixture in a lightly oiled 9-inch pie plate; Refrigerate until firm, at least 2 hours,(when polenta is cool, cover with plastic wrap.).
• When ready to serve, lightly brush the surface of the polenta with olive oil, halve the polenta and cut each halve into 3 triangles.
• Heat a large nonstick skillet over medium-high heat; arrange the triangles in a single layer; lightly brush tops with olive oil, cook until lightly browned, about 2 minutes per side.
• Note: If you prefer, the triangles can be cooked on a stove-top grill pan over medium heat or can be broiled on a baking sheet under the oven broiler; the time remains about 2 minutes per side.

POLENTA TRIANGLES FOR PANCETTA-WRAPPED PORK ROAST

Steps:

• Bring water to a boil in a medium saucepan over medium-high heat. Add salt. Whisking constantly, add polenta in a slow steady stream. Continue to whisk until all of the lumps have disappeared. Reduce the heat to low, cover, and gently simmer for 5 minutes.
• Stir in butter and pepper. Pour polenta into an 8-by-8-inch baking dish. Let cool on a rack until firm, about 30 minutes.
• Using an offset spatula, gently pull the polenta away from the sides of the dish, and invert onto a clean work surface. Trim the edges of the polenta, and cut into quarters. Cut each quarter in half, forming triangles.
• In a large nonstick skillet, heat oil over medium-high heat. Add polenta triangles, and cook until browned, about 5 minutes per side. You may keep the triangles warm in a 200 degrees oven for up to 30 minutes.

POLENTA TRIANGLES

Steps:

• Oil large baking sheet. Bring 2 cups water and salt to boil in heavy medium saucepan. Gradually whisk in cornmeal. Reduce heat to medium. Stir constantly with wooden spoon until mixture is very thick, about 6 minutes.
• Divide hot polenta into 2 equal mounds on prepared baking sheet. Using back of spoon, flatten each mound into 6-inch circle, about 1/2 inch thick. Let stand until cool. (Can be prepared 1 day ahead. Cover with plastic and refrigerate.)
• Cut each polenta circle into 6 wedges. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Working in batches, add polenta to skillet; cook until slightly crisp at edges and heated through, adding more oil to skillet as necessary, about 3 minutes per side. Serve warm.