Crispy Polenta with Sage and Smoked Gouda recipe

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Ingredients

3 ½ cups water
½ teaspoon salt, or more to taste
1 cup cornmeal
2 tablespoons butter
1 ½ tablespoons dried sage
1 tablespoon dried rosemary
1 cup grated smoked Gouda cheese
2 teaspoons butter

Nutrition Info

205.3 calories
carbohydrate: 19.3 g
cholesterol: 36.6 mg
fat: 11.2 g
fiber: 1.4 g
protein: 6.8 g
saturatedFat: 6.9 g
servingSize: -
sodium: 400.5 mg
sugar: 0.8 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

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

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