Polenta and Variations
Serve firm polenta 'cut-outs' as a snack, appetizer or side dish using your choice of flavor variations.
3 quarts water
2 teaspoons salt
3 cups yellow or white cornmeal
Chunky Bacon Variation:
2 cups (18 ounces) Wisconsin Bacon Cold Pack cheese
1 cup green onions, minced
2 cups (16 ounces) Wisconsin Garlic-Herb Cold Pack cheese
2 teaspoons dry Italian herb mixture
2 cloves garlic, minced
3 cups (9 ounces) Wisconsin Asiago cheese, aged
2 cups (8 ounces) Wisconsin Provolone cheese, shredded
1/4 cup fresh sage, shredded, or 1 tablespoon dried sage
Spicy Colby Variation:
4 cups (16 ounces) Wisconsin Colby cheese, shredded
1 cup pickled hot cherry peppers, drained and chopped
1/3 cup flat-leaf parsley, chopped
- For Basic Polenta: In heavy saucepan, bring water and salt to a boil. Slowly whisk in cornmeal, beating vigorously to remove any lumps. Reduce heat to low and let polenta cook for 20 to 25 minutes, stirring occasionally. Stir in desired ingredient variations and spread polenta evenly into a lightly greased, full-size sheet pan. Cool completely before cutting into squares. To serve, heat polenta: in a conventional oven, at 400°F (205°C) for 8 to 10 minutes, or in a convection oven at 350°F (175°C) for 7 to 9 minutes.
- For Chunky Bacon: Use an additional cup of cornmeal in polenta if adding this flavor variation. Proceed as directed.
- For Herbed: Use an additional cup of cornmeal in polenta if adding this flavor variation. Proceed as directed.
- For Sage: Stir Asiago, Provolone and sage into prepared polenta and proceed as directed.
- For Spicy Colby: Stir Colby, hot peppers and parsley into prepared polenta and proceed as directed.
Makes 24 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.