Best 2 Herbed Polenta Triangles Recipes
If you're looking for a delicious and easy-to-make appetizer or snack, look no further than herbed polenta triangles. Combining the creamy and hearty texture of polenta with the flavors of fresh herbs, these triangles are sure to be a hit. Whether you're serving them at a party, a potluck, or simply as a quick and tasty snack, this recipe is sure to become a favorite.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN AND VEGETABLE SAUTé OVER HERBED POLENTA TRIANGLES
Steps:
- Boil broth in small saucepan until reduced to 1 cup, about 12 minutes. Remove from heat. Combine fennel seeds and crushed red pepper in small bowl. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and bell pepper and sauté until golden and almost tender, about 4 minutes. Add squash and sauté until barely tender, about 2 minutes. Stir in half of fennel seed mixture. Season with salt and pepper. Transfer to large bowl.
- Place 3 tablespoons flour in medium bowl. Add chicken and toss to coat with flour; shake off excess. Heat 3 tablespoons oil in same skillet over medium-high heat. Add chicken; stir just until cooked through, about 3 minutes. Stir in remaining fennel seed mixture. Return vegetables to skillet. (Can be made 4 hours ahead. Cover and chill.) Toss chicken and vegetables over medium-high heat until heated through. Season with salt and pepper. Mix in 1/4 cup basil.
- Mix vinegar and brown sugar in small skillet. Mix butter with remaining 1 tablespoon flour in small bowl. Bring vinegar mixture to boil. Add reduced broth and bring to boil. Whisk in butter mixture. Boil until sauce thickens slightly, whisking constantly, about 1 minute. Season sauce with salt and pepper.
- Arrange 2 polenta triangles on each of 4 plates. Spoon chicken mixture over polenta. Drizzle each with sauce. Garnish with remaining 1/4 cup basil and serve.
HERBED POLENTA TRIANGLES
Steps:
- Spray 8x8x2-inch square glass baking dish with vegetable oil spray. Bring broth and butter to boil in heavy medium saucepan. Gradually add cornmeal, whisking constantly. Whisk until mixture is very thick and starts pulling away from pan, about 6 minutes. Remove from heat. Stir in parsley and basil. Immediately transfer polenta to baking dish, spreading evenly. Cool 5 minutes, then cut polenta into 8 triangles; leave in baking dish. (Can be made 1 day ahead. Cover; chill. Rewarm in microwave oven on high, about 2 minutes.)
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Soak the polenta in cold water for at least 30 minutes before cooking. This will help to prevent it from becoming gritty.
- Bring the polenta to a boil over medium heat, stirring constantly. Once it boils, reduce the heat to low and simmer for 5-7 minutes, or until the polenta is thick and creamy.
- Season the polenta with salt, pepper, and other herbs and spices to taste.
- Pour the polenta into a greased 9x13 inch baking dish and let it cool completely. Once it is cool, cut it into triangles.
- To bake the polenta triangles, preheat the oven to 400 degrees Fahrenheit. Place the polenta triangles on a greased baking sheet and bake for 15-20 minutes, or until they are golden brown and crispy.
- Serve the polenta triangles hot with your favorite dipping sauce.
Conclusion:
Herbed polenta triangles are a delicious and versatile appetizer or side dish that can be enjoyed by people of all ages. They are easy to make and can be customized to your own taste preferences. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying dish that will impress your friends and family.
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