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Gallery Polenta Wedges Credit: Richard Gerhard Jung Recipe Summary Servings: 8
Ingredients Ingredient Checklist 3 cups skim milk 3 tablespoons finely chopped fresh chives 2 cloves garlic, peeled and minced 1/2 teaspoon coarse salt 1/4 teaspoon paprika 3/4 cup quick-cooking polenta 2 ounces Parmesan cheese, grated 1 tablespoon unsalted butter Olive-oil cooking spray
Gallery Polenta Wedges Credit: Richard Gerhard Jung
Recipe Summary Servings: 8
Gallery
Polenta Wedges Credit: Richard Gerhard Jung
Polenta Wedges
Credit: Richard Gerhard Jung
Polenta Wedges
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 3 cups skim milk 3 tablespoons finely chopped fresh chives 2 cloves garlic, peeled and minced 1/2 teaspoon coarse salt 1/4 teaspoon paprika 3/4 cup quick-cooking polenta 2 ounces Parmesan cheese, grated 1 tablespoon unsalted butter Olive-oil cooking spray
Directions
Combine milk, chives, garlic, salt, and paprika in a medium saucepan, and bring to a boil over high heat. While whisking, slowly sprinkle in polenta. Reduce heat to medium-low; cook, stirring occasionally with a wooden spoon, until polenta has thickened, 5 to 8 minutes. Add Parmesan and butter; stir until combined. Pour polenta into an 8 1/2-inch springform pan; let rest until completely set, about 45 minutes at room temperature.
Preheat the broiler. Remove the outer ring from the springform pan. Cut the polenta into eight wedges. Coat with olive-oil spray, and place on a rack in the oven several inches underneath the broiler. Broil the polenta until golden brown on top and heated through, about 8 minutes. Serve.
Reviews
Add Rating & Review
Reviews
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All Reviews for Polenta Wedges
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Polenta Wedges
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
