Basil Cheese Polenta Wedges Recipe

Ingredients for Basil Cheese Polenta Wedges

• Chicken Broth
• Stone Ground Yellow Cornmeal
• Bay Leaf
• Black pepper to taste
• Olive oil (for brushing)
• 1/2 cup chopped fresh basil
• 1 cup grated Parmesan cheese

How to Make Basil Cheese Polenta Wedges

1. In a large saucepan, bring 6 cups of water and 1 teaspoon of salt to a boil.
2. Gradually whisk in 4 cups of coarse polenta, stirring constantly to prevent lumps. Reduce heat to low and simmer for 20-25 minutes, stirring frequently, until the polenta is thick and creamy.
3. Stir in 1 cup of grated Parmesan cheese, 1/2 cup of chopped fresh basil, and 2 tablespoons of butter. Season with salt and pepper to taste.
4. Pour the polenta mixture onto a baking sheet lined with parchment paper. Spread evenly to about 1/2 inch thickness.
5. Let the polenta cool completely in the refrigerator for at least 2 hours, or until firm.
6. Once chilled, cut the polenta into wedges.
7. For baking: Preheat oven to 400°F (200°C). Brush polenta wedges with olive oil and bake for 15-20 minutes, or until golden brown and crispy.
8. For grilling: Preheat grill to medium-high heat. Brush polenta wedges with olive oil and grill for 3-4 minutes per side, or until golden brown and crispy.
9. For pan-frying: Heat olive oil in a large skillet over medium-high heat. Add polenta wedges and cook for 3-4 minutes per side, or until golden brown and crispy.
10. Serve immediately topped with your favorite meat sauce or as a simple side dish.