Ingredients Jump to Instructions ↓

  1. 3/4 cup instant polenta

  2. 1/4 cup grated Parmesan (1 oz)

  3. 1 Tbsp unsalted butter

  4. 1/2 tsp kosher salt

  5. 1/8 tsp freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Bring 3 cups of water to a boil. Gradually whisk in the polenta. Cook, whisking frequently, until thickened, 3 to 4 minutes.

  2. Stir in the Parmesan, butter, salt and pepper. Tip: Double this recipe and spread half in an oiled 8-in. pan. Refrigerate for up to 3 days. When ready to use, heat 1 teaspoon of oil in a nonstick skillet over medium heat. Cut the polenta into 4 squares, then diagonally in half to make 8 triangles. Cook until golden brown and crisp, 2 to 3 minutes per side, adding more oil to the pan if necessary.


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