I made this for my funny Valentine who goes mad over polenta. Yes he is very funny….. For years polenta has been an elusive dish I have likened to the holy grail of cornmeal…until now. I found this recipe while travelling. The twinkle in his eye tells me that it will become a regular item in our home!!
3 1/2 cups chicken stock
2 Tbsp butter or soft tub margarine
1 tsp chili flakes
1 cup cornmeal
1/4 cup grated Parmesan cheese
Combine the chicken stock, butter and chili flakes in a pot and bring to a boil. Reduce heat to medium-low and add the cornmeal while whisking constantly. Cook, stirring for 3 minutes or until the cornmeal has swollen, softened and thickened.
Spoon into oiled 8-inch square baking dish, smooth top and refrigerate until completely cold.
Preheat oven to 400 degrees F. Turn polenta out onto a cutting board and cut into 1-inch cubes. Place about 1/2 cup more cornmeal in a flat dish. Add cubes of cooked polenta and toss to coat. Place on a lightly greased baking sheet and bake for 15 minutes, turning occasionally, or until golden and crunchy on the outside.
Top with favourite combinations like goat cheese, sautéed mushrooms and sprouts; tapenade, tomatoes and thyme; and arugula, smoked trout and lemon zest. Makes 64 yummy pieces.
This was one easy recipe. Cupid surely shot an arrow into my funny valentine’s heart and mine because it was oh so simple. Ahhh polenta is truly a food that binds…. It’d also work great to fill cracks in your plaster