Polenta Triangles

Recipe Photo: Polenta Triangles
Author
Katie Kambridge
Source of Recipe
Bon Appétit | October 1998
Serves/Makes/Yields
12
Recipe Description

Originally made to accompany Black Bean and Sweet Potato Stew with Chillies and Polenta Triangles.

 

Ingredients

2 cups water

1/2 teaspoon salt

1 cup yellow cornmeal

3 tablespoons (about) olive oil 

 

Preparation

Oil large baking sheet. Bring 2 cups water and salt to boil in heavy medium saucepan. Gradually whisk in cornmeal. Reduce heat to medium. Stir constantly with wooden spoon until mixture is very thick, about 6 minutes.

Divide hot polenta into 2 equal mounds on prepared baking sheet. Using back of spoon, flatten each mound into 6-inch circle, about 1/2 inch thick. Let stand until cool. (Can be prepared 1 day ahead. Cover with plastic and refrigerate.)

Cut each polenta circle into 6 wedges. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Working in batches, add polenta to skillet; cook until slightly crisp at edges and heated through, adding more oil to skillet as necessary, about 3 minutes per side.

Serve warm.  

 

Nutrition Information

 None Available.

 

Type of Meal