POLENTA TRIANGLES
Authentic polenta (not the instant variety),an Italian cook's version of cornmeal, is ideal for making this dish. Ordinary supermarket cornmeal will do, but look for the "stome ground" variety, which is best for both flavor and texture. Also be sure to use top-quality Parmesan cheese, such as Parmigiano-Reggiano. This is a dish where it's important to plan ahead. Start the polenta at least 2 hours before serving because the prepared polenta needs to firm up in the refrigerator before being browned in a skillet. Recipe is courtesy Paula Mitchell, culinary instructor, cookbook author. Cool time not included in prep or cooking time.
Provided by Barb G.
Categories Grains
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 189.6, Fat 8.1, SaturatedFat 4.8, Cholesterol 20.8, Sodium 252.6, Carbohydrate 15.5, Fiber 1.5, Sugar 1.6, Protein 4
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