Crispy Polenta with Sage and Smoked Gouda Popular Recipes

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Crispy Polenta with Sage and Smoked Gouda

"A perfect side dish for chicken dishes, or a nice little appetizer. Don't forget some marinara to go with."

Ingredients :

• 3 1/2 cups water
• 1/2 teaspoon salt, or more to taste
• 1 cup cornmeal
• 2 tablespoons butter
• 1 1/2 tablespoons dried sage
• 1 tablespoon dried rosemary
• 1 cup grated smoked Gouda cheese
• 2 teaspoons butter

Instructions :

Prep : 10M	Cook : 6M	Ready in : 1H40M

• Bring water and salt to a boil in a saucepan; slowly stir in corn meal. Reduce heat to medium-low; cook and stir until corn meal absorbs all the water, about 20 minutes. Remove from heat; stir in 2 tablespoons butter, sage, and rosemary. Add Gouda cheese; stir to incorporate.
• Pour polenta into a pie plate. Refrigerate until solid and chilled, about 1 hour. Cut polenta into wedges or squares.
• Heat 2 teaspoons butter in a skillet over medium heat; cook polenta pieces until crispy and warmed through, about 5 minutes per side.

Notes :

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