I haven’t cooked with polenta very much at all, but it’s quickly becoming a favorite. It can be rich and creamy OR you can let it set and cut it into slices and shapes, crisp them up – so fun!
I had an amazing appetizer in a restaurant on vacation in Napa – it was crispy polenta squares stacked up with layers of chunky tomato sauce in between. I loved it. So I made this recipe to bring me back to Napa – but finger-food version!
serves 4
3 C water
1 C polenta
1 heaping T fresh rosemary, chopped (use about 1 1/2 t if dried)
2 T nutritional yeast
2 T Earth Balance
1 T olive oil
Bring water to a boil. Add rosemary and polenta, and cook, stirring frequently, until polenta is thick. Stir in nutritional yeast and Earth Balance.
Pour into a greased 9×13 baking dish, and chill in the refrigerator for at least an hour.
Once chilled, slice the polenta into long strips. Place on a baking sheet lined with parchment or a silicone mat, brush the tops of the polenta strips with half of the olive oil, and place in the broiler for about 8-15 minutes, until golden brown on top. Flip over, brush the other sides with the remaining olive oil, and put back in the broiler until the second side is browned. The time varies a lot depending on your oven. Don’t even try to flip them over until they’re turning golden or they might break.
They turn into adorable little fries! Made out of corn. How cool is that?!
Plus they’re yummy.
Serve alongside heated marinara sauce for dipping.
Nutrition facts per serving (not including sauce): Calories: 239; Calories from Fat: 87; Total Fat: 9.6g; Saturated Fat: 2.3g; Cholesterol: 0mg; Sodium: 65mg; Total Carbohydrates: 33.2g; Dietary Fiber: 2.6g; Protein: 5.2gPictures updated as part of my Fix My Pics series…
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