Polenta Cutouts
Ingredients
- 7 cups water
- 1 box (13 oz) instant polenta
- 2 teaspoons kosher salt
- 3/4 cup parmesan cheese
- 3 tablespoon butter, plus more for sautéing
Instructions
- Line a sheet tray with foil and coat with cooking spray.
- Bring 7 cups of water and salt to a boil.
- Add polenta in a slow stream while whisking continuously to avoid lumps.
- Turn heat to low and continue to stir with a wooden spoon until polenta thickens, 5-8 minutes (you may add more boiling water as needed to keep the polenta a smooth consistency).
- Turn the heat off and add parmesan and butter. Stir to combine.
- Pour onto a sheet tray and spread with the back of a spoon to cover the tray evenly. Cool.
- Refrigerate the polenta for 30 minutes or covered up to 2 days.
- Remove the sheet tray from the refrigerator and use cookie cutters to stamp out shapes.
- Heat 1 tbsp of butter in a saute pan over medium heat and cook the polenta shapes for 3-5 minutes on each side or until golden (you can also serve these cold).
- Eat polenta shapes on their own or serve with a red sauce.
Nutrition
Calories: 250kcal | Carbohydrates: 37g | Protein: 7g | Fat: 8g | Cholesterol: 20mg | Sodium: 740mg | Fiber: 2g | Sugar: 1g
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