Basil Cheese Polenta Wedges
This cheesy polenta recipe is very easy to make, and makes the perfect complement to roasted veggies or braised meats and poultry.
Ingredients
3.5 cups Swanson® Chicken Broth
1.5 cups stone-ground yellow cornmeal
1 bay leaf
0.125 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon chopped fresh basil leaves
0.5 cup Parmesan cheese
1.5 cups stone-ground yellow cornmeal
1 bay leaf
0.125 teaspoon black pepper
1 tablespoon olive oil
1 tablespoon chopped fresh basil leaves
0.5 cup Parmesan cheese
Instructions
Heat the broth, cornmeal, bay leaf and black pepper in a 3-quart saucepan over medium heat to a boil. Stir in the oil. Cook and stir for 10 minutes or until the mixture is thickened.
Remove and discard the bay leaf. Stir the basil and cheese in the saucepan. Spread the polenta in a greased 9-inch pie plate. Cover and refrigerate for 2 hours or until the polenta is firm.
Cut the polenta into 6 wedges. Grill, Bake or Pan-Fry the polenta. Serve topped with meat sauce, roasted vegetables or grated Parmesan cheese, if desired.
Remove and discard the bay leaf. Stir the basil and cheese in the saucepan. Spread the polenta in a greased 9-inch pie plate. Cover and refrigerate for 2 hours or until the polenta is firm.
Cut the polenta into 6 wedges. Grill, Bake or Pan-Fry the polenta. Serve topped with meat sauce, roasted vegetables or grated Parmesan cheese, if desired.
Basil Cheese Polenta Wedges
This cheesy polenta recipe is very easy to make, and makes the perfect complement to roasted veggies or braised meats and poultry.
Directions
Print
Heat the broth, cornmeal, bay leaf and black pepper in a 3-quart saucepan over medium heat to a boil. Stir in the oil. Cook and stir for 10 minutes or until the mixture is thickened.Remove and discard the bay leaf. Stir the basil and cheese in the saucepan. Spread the polenta in a greased 9-inch pie plate. Cover and refrigerate for 2 hours or until the polenta is firm.Cut the polenta into 6 wedges. Grill, Bake or Pan-Fry the polenta. Serve topped with meat sauce, roasted vegetables or grated Parmesan cheese, if desired.
Ingredients
3.5 cups Swanson® Chicken Broth1.5 cups stone-ground yellow cornmeal1 bay leaf0.125 teaspoon black pepper1 tablespoon olive oil1 tablespoon chopped fresh basil leaves0.5 cup Parmesan cheese
Curry Chicken, Rice & Veggie Bake
Classic chicken divan gets an ethnic twist...
Caprese Toast
Traditional Italian Caprese salad takes a ...
Chocolate Berry Twists
Bittersweet chocolate and sweet raspberry ...
Truffle Cups
It just doesn’t get any easier or more d...