Crispy Polenta Triangles
Base all your favorite summer meals on these pert polenta triangles.
By Jesse Miner
- 3 cups water
- 1/2 teaspoon salt
- 1 cup dry polenta
- 2 tablespoons olive oil
- Preheat oven to 450 degrees. In a medium saucepan, bring water to boil. Add salt. Slowly whisk in polenta to avoid lumps. Decrease heat to low and stir occasionally for 15 minutes. Polenta should be thick and creamy.
- Pour polenta onto a parchment-lined baking sheet spreading evenly into a square about 1/2-inch thick. Set aside to cool for at least 10 minutes.
- Once firm, slice the polenta into triangles. Brush both slides lightly with olive oil and bake for 30 minutes, flipping pieces after 15 minutes. The polenta will be slightly crispy and browned on the outside while smooth and creamy inside.
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This week on VegNews TV: Chef Chloe Coscarelli shares her favorite dessert recipes to cool down warm-weather cookouts.
Posted: Jul 15 2009 13:28PM By Vicki Hodge
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