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Polenta Squares with Sun Dried Tomatoes What you'll need: What to do: 2. Reduce heat to a gentle boil; add the instant polenta and cook according to the package directions. Polenta should start to thickened and pull away cleanly from the sides of the pan. 3. Stir in the Parmesan cheese, oregano and pepper. Spread into a 9-in. square oven-proof baking pan coated with cooking spray. 4. Cool for 5 minutes and then put the baking pan in the fridge for about 20 minutes, so the polenta hardens a little. 5. Use a knife or a spatula to cut the polenta in squares (size depends on how many squares you make. I like to make them into 9 squares, but smaller works too.) and put the pan under the broiler for a few minutes, until the surface is golden and slightly crispy. 6. Serve it up either warm or at room temperature, garnish with a dab of sour cream sprinkled with some chopped chives. Beautiful! Some notes: For crispy-all-over polenta squares, try cutting the polenta into squares after it firms up in the refrigerator and placing the squares on a cookie sheet. Then, broil on one side until crispy and flip over the squares and broil on the other side. This is not necessary, only if you prefer a crispier texture all over. Don't over cook! This Polenta Squares with Sun Dried Tomatoes recipe can lend itself to a lot of variations. Using non-instant polenta would improve the taste (but not the ease of prep obviously), however, I've had great results with the instant variety. Try making it in a round pan and cutting it like pizza slices. And feel free to substitute ingredients: any vegetable and herb, different cheeses, small bits of smoked ham, olives... it's only limited by your imagination. Enjoy! For more great easy appetizer recipes, please visit Easy Appetizers (http://easy-appetizers.com) and |