Food recipes
Polenta Triangles
Polenta Triangles Ingredients: water, bottled, generic salt, table cornmeal, degermed, unenriched, yellow oil, olive, salad or cooking Directions: Oil large baking sheet. Bring 2 cups water and salt to boil in heavy m...
Polenta Triangles
Ingredients:
water, bottled, generic
salt, table
cornmeal, degermed, unenriched, yellow
oil, olive, salad or cooking
Directions:
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.
Ingredients:
water, bottled, generic
salt, table
cornmeal, degermed, unenriched, yellow
oil, olive, salad or cooking
Directions:
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.