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
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How to Make Basil Cheese Polenta Wedges
- In a large saucepan, bring 6 cups of water and 1 teaspoon of salt to a boil.
- 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.
- 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.
- Pour the polenta mixture onto a baking sheet lined with parchment paper. Spread evenly to about 1/2 inch thickness.
- Let the polenta cool completely in the refrigerator for at least 2 hours, or until firm.
- Once chilled, cut the polenta into wedges.
- 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.
- 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.
- 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.
- Serve immediately topped with your favorite meat sauce or as a simple side dish.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
2g
Fat
10g
Carbs
8g
