- 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
- 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.
03/27/2018
recipepes.com
Crispy Polenta with Sage and Smoked Gouda, recipe
PT15M
PT1H
5
455 calories
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