Crispy Polenta with Sage and Smoked Gouda

Crispy Polenta with Sage and Smoked Gouda

4
Ryan 0

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

Ingredients 1 h 40 m {{adjustedServings}} servings 205 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 401 mg
  • 16%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Pour polenta into a pie plate. Refrigerate until solid and chilled, about 1 hour. Cut polenta into wedges or squares.
  3. Heat 2 teaspoons butter in a skillet over medium heat; cook polenta pieces until crispy and warmed through, about 5 minutes per side.
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Reviews 4

  1. 6 Ratings

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sueb
12/18/2012

Great tasting herbal polenta! Any kind of cheese would work, but the gouda makes this special! I'll be making this again!

chipotlerules
6/28/2014

Awesome, warm, homey! Loved it. I cut the pie slices in half to get more crunch per bit and it was great!

TaraB
2/3/2015

Wow, the sage is amazing in this! I didn't have smoked Gouda, so I used what I had in the fridge (Monterey Jack and Parm) but the sage is the star in this. Will definitely be making this again and again!