POLENTA TRIANGLES WITH ROSEMARY AND WALNUTS
Categories Cheese Appetizer Side Bake Vegetarian Rosemary Walnut Cornmeal Fall Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Butter 9-inch-diameter glass pie dish. Bring broth to boil in heavy medium saucepan. Gradually whisk in corn meal. Reduce heat to medium and whisk constantly until mixture thickens, about 6 minutes. Remove from heat. Add cheese and 1 1/2 tablespoons butter; stir until cheese melts. Stir in chopped walnuts and rosemary. Season with salt and pepper. Transfer polenta to prepared dish; using buttered knife, spread evenly. Cool until polenta is firm, at least 1 hour.
- Line baking sheet with foil. Cut polenta into 8 wedges. Transfer wedges, bottom side up, to prepared sheet. Dot wedges with 1 1/2 tablespoons butter. Place 1 walnut half in center of each wedge. (Can be made 1 day ahead. Cover and chill.)
- Preheat oven to 350?F. Bake polenta until heated through, about 12 minutes.
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Rhonda White
[email protected]I thought these polenta triangles were just okay. They weren't bad, but they weren't anything special either.
rnchaudhary Khawas
[email protected]These polenta triangles were delicious! I served them with a tomato sauce and they were perfect.
Raja Faisal kiyani
[email protected]I'm not sure what went wrong, but my polenta triangles didn't turn out crispy. I think I might have cooked them at too low of a temperature.
Justin Barrero
[email protected]I made these polenta triangles for a party and they were a big hit. Everyone loved them!
chris formedi
[email protected]I was looking for a new way to use up some leftover polenta and I found this recipe. It was a great way to use up the leftovers and the triangles turned out delicious.
nkosi ngwenya
[email protected]These polenta triangles were a bit too salty for my taste. I think I'll reduce the amount of salt next time.
Monday Edegbo
[email protected]I'm not a fan of rosemary, so I substituted thyme in this recipe. It turned out great!
Robyn McDaries
[email protected]I made these polenta triangles for my family and they loved them. They're a great appetizer or side dish.
Melanie Nyani
[email protected]These polenta triangles were a bit too oily for my taste. I think I'll try baking them next time instead of frying them.
Patricia Hall
[email protected]I love polenta and these triangles were a fun and different way to serve it. I will definitely be making them again.
Mahi thk2008
[email protected]I thought these polenta triangles were just okay. They weren't bad, but they weren't anything special either.
Festus Aghayere
[email protected]These polenta triangles were so easy to make and they were so delicious. I will definitely be making them again.
Kai Tyunikov
[email protected]I'm not sure what went wrong, but my polenta triangles turned out mushy. I think I might have added too much liquid.
Nav Sandip
[email protected]I followed the recipe exactly and the polenta triangles came out perfect. I served them with a tomato sauce and they were delicious.
BL BL Bangladesh tips pro
[email protected]I had some leftover polenta, so I decided to try this recipe. It was a great way to use up the leftovers and it turned out really tasty.
Qurban Shehzad production
[email protected]These polenta triangles were a bit bland for my taste. I think I'll try adding some more spices next time.
Alayna Jade Woollett
[email protected]I'm not a big fan of polenta, but these triangles were surprisingly good. The rosemary and walnuts really made the dish.
NAYAN AHMED YT
[email protected]I made these polenta triangles for a party and they were a huge success. Everyone loved them!
Asghar Soomro
[email protected]These polenta triangles were a hit! They were crispy on the outside and creamy on the inside, and the rosemary and walnuts added a delicious flavor.