Polenta Triangles

1. 1

   Oil large baking sheet.

2. 2

   Bring 2 cups water and salt to boil in heavy medium saucepan.

3. 3

   Gradually whisk in cornmeal.

4. 4

   Reduce heat to medium.

5. 5

   Stir constantly with wooden spoon until mixture is very thick, about 6 minutes.

6. 6

   Divide hot polenta into 2 equal mounds on prepared baking sheet.

7. 7

   Using back of spoon, flatten each mound into 6-inch circle, about 1/2 inch thick.

8. 8

   Let stand until cool.

9. 9

   (Can be prepared 1 day ahead.

10. 10

    Cover with plastic and refrigerate.)

11. 11

    Cut each polenta circle into 6 wedges.

12. 12

    Heat 1 tablespoon oil in large nonstick skillet over medium-high heat.

13. 13

    Working in batches, add polenta to skillet; cook until slightly crisp at edges and heated through, adding more oil to skillet as necessary, about 3 minutes per side.

14. 14

    Serve warm.

No additional tips available.