Polenta triangles
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Creamy, savory, and firm enough to be cut into triangles, these cornmeal-based treats can be eaten as a finger food or fried and eaten with a fork. When fried, the outside will be crispy and the inside creamy.1 2/3 cups reduced-sodium chicken broth
1/4 cup heavy cream
1/2 cup yellow cornmeal
1/3 cup grated Parmesan cheese
9 pitted Kalamata olives, finely chopped
1 tablespoon chopped sun-dried tomatoes in oil
1/4 teaspoon salt
Як готувати
1. Bring broth and cream to a boil in a heavy 3-quart saucepan. Whisking constantly, gradually add cornmeal. Reduce heat to medium-low and cook, stirring with a wooden spoon, 15 to 20 minutes until thick and creamy.2. Stir in remaining ingredients. Pour mixture into an oiled 9 x 13-inch baking pan- spread evenly. Top with plastic wrap and press to level. Cool 30 minutes.
3. Remove wrap- turn out polenta onto a cutting board. Cut loaf into thirds crosswise, then lengthwise through middle to form squares. Cut squares diagonally to form 12 triangles. Serve immediately (or rewarm in a microwave 30 seconds).
4. If you wish, triangles may be fried in two batches. Cook in 1 tablespoon oil in a 12-inch nonstick skillet 1 minute per side until golden and carmelized.
