Polenta Triangles
Submitted by irene
Polenta triangles with green chiles, roasted red peppers, corn, and sharp cheddar. Cooked polenta set in a pan, sliced into triangles. Stovetop or microwave method.
YIELD
8 servingsPREP
20 minCOOK
20 minREADY
40 minThese Southwestern-style polenta triangles set up firm enough to pick up with your fingers, making them a great appetizer or snack. Coarse cornmeal simmered with onion soup mix creates a savory base, then green chiles, corn kernels, and roasted red peppers get folded in while it’s still hot.
The onion soup mix pulls double duty as both seasoning and salt, so you won’t need to add much else. Stirring constantly for 25 minutes is a must. Polenta sticks and scorches on the bottom if you walk away, and lumps form fast in the early stages. Keep the whisk moving until the mixture thickens into a stiff porridge.
Spread it into a greased 9-inch square pan, top with sharp cheddar, and let it sit for 20 minutes. That resting time lets the polenta firm up and the cheese melts into a golden layer on top. Cut into triangles once it’s set.
The microwave method works too, covered on high for 20 minutes with a stir every 5 minutes. Same result with less stirring.
Chef Tips
- Use coarse-ground yellow cornmeal, not fine. It gives the polenta more texture and holds its shape better when cut
- Spread the polenta evenly in the pan while still hot. It sets fast and becomes difficult to smooth once it starts cooling
- For extra crispy triangles, broil the cut pieces for 2 to 3 minutes until the cheese bubbles and browns
- These hold well at room temperature for about an hour, making them ideal for a party spread
Variations
- Top with a spoonful of salsa or guacamole before serving
- Swap cheddar for pepper jack cheese for more heat
- Grill the triangles on a hot grill pan after setting for smoky char marks
Ingredients
Directions
Bring the water to a boil in a 3-quart saucepan.
With a wire whisk, stir in the cornmeal and onion soup mix.
Simmer uncovered, stirring constantly, for 25 minutes, or until thickened.
Stir in the chilies, corn and roasted red peppers.
Spread the mixture in a lightly greased 9-inch-square baking pan and sprinkle with the cheese.
Let stand for 20 minutes, or until firm.
Cut MICROWAVE: Combine the water, cornmeal and onion soup mix in a microwave-safe casserole.
Cover and microcook on HIGH (100%) for 20 minutes, stirring every 5 minutes (mixture will be thick).
Stir in the chilies, corn and roasted red peppers.
Spread into pan as above.
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