I shared these Baked Polenta Triangles last week on the blog What’s Cooking with Ruthie, where I will be a monthly contributor on the 2nd Wednesday of each month. I made these for a recent open house that was being held at 2 in the afternoon. I always find that any party or special occasion in the middle of the afternoon can be a bit tricky to plan a menu for. It’s a good bit after lunch, but not quite dinner, so some sort of light snack is in order, but then you have to figure out if you should put out something sweet for the sugar craving guests or something a bit savory for those who are holding off on dessert until dinner……..so why not have both?! These baked polenta triangles that are adapted from a Woman’s Day recipe are definitely the perfect savory for your menu. They can be eaten alone or with a dipping sauce like marinara. AND the best part is that they are super easy to make!!!! If you are just swooning over polenta, here is another easy polenta recipe found on the blog.
- 4 cups milk
- 1 cups water
- 1/4 teaspoon salt & pepper
- 1 1/2 cups yellow cornmeal
- 1/2 cup shredded mozzarella cheese
- 4 ounces crumbled goat cheese
- 3 tablespoons fresh thyme leaves
- 1 teaspoon garlic salt
- Coat a 3 qt glass baking dish with nonstick spray.
- Heat milk, water, salt and pepper in a large heavy bottomed saucepan over medium heat until simmering. Whisk in cornmeal and whisk constantly, about 3 minutes or until thick and smooth.
- Remove from heat; stir in cheeses, thyme and garlic salt. Immediately pour into baking dish and spread evenly. Cool, cover and refrigerate about one hour or more or until firm.
- Heat broiler on high. Move top rack to about 3 inches below top broiler. Cut polenta lengthwise into 4 rows, crosswise into 6 rows. Cut each rectangle into 2 triangles. Place on a greased baking sheet and broil about 5 to 6 minutes or until top is browned. Serve warm with marinara sauce for dipping.