Amanda from High Heels to Hot Wheels is a member of our Creative Team and I just love her work. I’m SO excited we have the chance to get to know her better each month!
I’ll turn it over to Amanda to share a delicious recipe with us today…
What a wonderful treat it is for me to now be a part of What’s Cooking with Ruthie and sharing in the fun with all of Ruthie’s readers!!!
Our house is on the market and we had an open house on Sunday and it goes without saying that I wanted to put out a spread to hopefully win over the buyers through their tummies!
I always find that any party or special occasion in the middle of the afternoon can be a bit tricky to plan a menu for. It’s a good bit after lunch, but not quite dinner, so some sort of light snack is in order, but then you have to figure out if you should put out something sweet for the sugar craving guests or something a bit savory for those who are holding off on dessert until dinner……..so why not have both?!
Baked Polenta Triangles
These baked polenta triangles that is adapted from a Woman's Day recipe are definitely the perfect savory for your menu.
Ingredients
- 4 cups milk
- 1 cup water
- 1/4 teaspoon salt & pepper
- 1 1/2 cups yellow cornmeal
- 1/2 cup shredded mozzarella cheese
- 4 ounces crumbled goat cheese
- 3 tablespoons fresh thyme leaves
- 1 teaspoon garlic salt
Instructions
- Coat a 3 qt glass baking dish with nonstick spray.
- Heat milk, water, salt and pepper in a large heavy bottomed saucepan over medium heat until simmering.
- Whisk in cornmeal and whisk constantly, about 3 minutes or until thick and smooth.
- Remove from heat; stir in cheeses, thyme and garlic salt.
- Immediately pour into baking dish and spread evenly.
- Cool, cover and refrigerate about one hour or more or until firm.
- Heat broiler on high.
- Move top rack to about 3 inches below top broiler.
- Cut polenta lengthwise into 4 rows, crosswise into 6 rows.
- Cut each rectangle into 2 triangles.
- Place on a greased baking sheet and broil about 5 to 6 minutes or until top is browned.
- Serve warm with marinara sauce for dipping.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 67Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 137mgCarbohydrates: 8gFiber: 1gSugar: 0gProtein: 3g
I’m looking forward to hanging with y’all at What’s Cooking with Ruthie each month. If you are just swooning over polenta, here is another easy polenta recipe found on my blog High Heels to Hot Wheels.
Thanks a million to Amanda for sharing this delicious Baked Polenta Triangles appetizer with us… I’m dying to give it a try! I’m sure all the people coming to her open house will be pleasantly surprised to get such a tasty treat 🙂
Here are a few delicious St. Patrick’s Day ideas from Amanda to drool over:
Irish Soda Bread with Whiskey Butter
You simply must go and see all the other amazing recipes of at High Heels to Hot Wheels… you’ll just adore Amanda.
I hope you have a super fabulous Wednesday!
xoxo~ Ruthie
Polenta crostini sounds like a perfect choice of food to set out for guests in the afternoon, and this is a particularly easy version. I have been using more polenta lately, will have to try making the little triangular appetizers like this!
[…] shared these Baked Polenta Triangles last week on the blog Β What’s Cooking with Ruthie, where I will be a monthly contributor on […]
It looks very good and I like it
I’m saving the recipe π
Thanks!
Hi Winnie! I totally agree π Amanda is amazing for sure! Thanks so much for the nice comment… xoxo~ Ruthie
I love Polenta, I have never tried making it myself. You always share such YUMMY recipes π
xo
Angelina
Hi Angelina π Doesn’t this look delicious! Amanda on my Creative Team shared this with us… she’s amazing! Make sure and check her site out. Thanks for the nice comment! xoxo~ Ruthie