1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
How to Make It
Bring broth and oil to a boil in a small saucepan. Add cornmeal, stirring constantly with a whisk until cornmeal begins to absorb liquid (about 2 minutes). Reduce heat to low; cook 25 minutes, stirring frequently. Remove from heat; stir in cheese.
Spoon cornmeal mixture into a 2-quart baking dish coated with cooking spray. Using a spatula coated with cooking spray, spread into an even layer. Cool to room temperature; cover and chill overnight.
Preheat oven to 400°.
Cut polenta into 20 pieces. Arrange in a single layer on a baking sheet coated with cooking spray. Bake at 400° 30 minutes, turning after 15 minutes. Cool to room temperature on a wire rack.
I don't know if it's the recipe's fault or mine since I substituted with white cornmeal (it was all I had on hand), but when I put them in the oven they just bubbled and lost all shape. They took longer to cook, too. It seems like too much liquid...
easy and impressive-looking. Used boullion cubes (gasp!) and upped the amount of polenta/cornmeal a bit. Chilled for a few hours, then cut and baked as ordered. Topped with boursin with minced fennel and dill and a piece of smoked salmon, garnished with dill sprigs and lemon zest. Beautiful and tasty! Also wheat free!
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