Polenta Triangles

1. 1

   Melt the butter in a medium saute pan over medium heat; add onion and cook, stirring occasionally, until translucent, about 5 minutes.

2. 2

   Add the wine and water; increase the heat to high and bring to a boil; gradually add the cornmeal, whisking constantly to prevent lumps.

3. 3

   Reduce the heat to low and cook, continuing to stir constantly, until the mixture is a smooth creamy paste, about 10 minutes.

4. 4

   Stir in the Parmesan cheese, salt,and pepper; evenly spread the mixture in a lightly oiled 9-inch pie plate; Refrigerate until firm, at least 2 hours,(when polenta is cool, cover with plastic wrap.).

5. 5

   When ready to serve, lightly brush the surface of the polenta with olive oil, halve the polenta and cut each halve into 3 triangles.

6. 6

   Heat a large nonstick skillet over medium-high heat; arrange the triangles in a single layer; lightly brush tops with olive oil, cook until lightly browned, about 2 minutes per side.

7. 7

   Note: If you prefer, the triangles can be cooked on a stove-top grill pan over medium heat or can be broiled on a baking sheet under the oven broiler; the time remains about 2 minutes per side.

* Per serving · 4 servings · Values may vary.

No additional tips available.