Crispy Polenta with Sage and Smoked Gouda

Crispy Polenta with Sage and Smoked Gouda

3 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    1 h 40 m
Ryan
Recipe by  Ryan

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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Directions

  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 (3)

Rate This Recipe
sueb
3

sueb

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

chipotlerules
0

chipotlerules

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

Elena.Alegria
0

Elena.Alegria

Made exactly like the recipe - I had ground rosemary and sage, so I used much less, but it turned out great!!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 205 cal
  • 10%
  • Fat
  • 11.2 g
  • 17%
  • Carbs
  • 19.3 g
  • 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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