“A perfect side dish for chicken dishes, or a nice little appetizer. Don't forget some marinara to go with.” - by Ryan
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 205 cal
- 10%
- Fat
- 11.2 g
- 17%
- Carbs
- 19.3 g
- 6%
Based on a 2,000 calorie diet
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