Yield: 24

Baked Polenta Triangles

Baked Polenta Triangles

These baked polenta triangles that is adapted from a Woman's Day recipe are definitely the perfect savory for your menu.

Prep Time 1 hour
Cook Time 5 minutes
Total Time 1 hour 5 minutes

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

  1. Coat a 3 qt glass baking dish with nonstick spray.
  2. Heat milk, water, salt and pepper in a large heavy bottomed saucepan over medium heat until simmering.
  3. Whisk in cornmeal and whisk constantly, about 3 minutes or until thick and smooth.
  4. Remove from heat; stir in cheeses, thyme and garlic salt.
  5. Immediately pour into baking dish and spread evenly.
  6. Cool, cover and refrigerate about one hour or more or until firm.
  7. Heat broiler on high.
  8. Move top rack to about 3 inches below top broiler.
  9. Cut polenta lengthwise into 4 rows, crosswise into 6 rows.
  10. Cut each rectangle into 2 triangles.
  11. Place on a greased baking sheet and broil about 5 to 6 minutes or until top is browned.
  12. Serve warm with marinara sauce for dipping.

Nutrition Information:

Yield:

24

Serving Size:

1
Amount Per Serving: Calories: 67Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 7mgSodium: 137mgCarbohydrates: 8gFiber: 1gSugar: 0gProtein: 3g