Polenta With Crispy Garlic & Cheese

This comforting polenta dish transforms humble cornmeal into a luxurious side. The creamy interior is contrasted by a crispy, golden crust achieved through baking or broiling. Infused with warm cumin and sweet roasted garlic, it offers a robust flavor profile that pairs beautifully with roasted meats or stews. The addition of sharp cheddar and mild green chiles adds a creamy richness and a subtle kick of heat. Perfect for family dinners or as a hearty vegetarian option, this recipe requires minimal active cooking time. The polenta is best served warm, allowing the cheese to remain gooey and the garlic to impart its aromatic essence. It is a versatile dish that can be prepared ahead of time and reheated, making it ideal for busy weeknights or entertaining.

Cooking Method: Baking, Boiling, Sautéing

Cuisine: Mediterranean

Courses: Side Dishes

Difficulty: Advanced

Servings: 8

Calories: 37.6

Dietary: Gluten-free, Low-fat, Vegetarian

Description

This comforting polenta dish transforms humble cornmeal into a luxurious side. The creamy interior is contrasted by a crispy, golden crust achieved through baking or broiling. Infused with warm cumin and sweet roasted garlic, it offers a robust flavor profile that pairs beautifully with roasted meats or stews. The addition of sharp cheddar and mild green chiles adds a creamy richness and a subtle kick of heat. Perfect for family dinners or as a hearty vegetarian option, this recipe requires minimal active cooking time. The polenta is best served warm, allowing the cheese to remain gooey and the garlic to impart its aromatic essence. It is a versatile dish that can be prepared ahead of time and reheated, making it ideal for busy weeknights or entertaining.

Ingredients

1 tablespoon Olive oil
4 Cloves Garlic -- peeled and
1/2 teaspoon Ground cumin
4 cups Water
1 teaspoon Salt
1 cup Yellow cornmeal
4 oz Green chiles -- (canned), Chopped
1 cup Lowfat cheddar cheese -- Shredded

Directions

1
Heat olive oil in a small skillet over medium heat.
2
Add peeled garlic cloves and sautÃÂ© for 3 minutes until golden brown.
3
Remove skillet from heat and stir in ground cumin. Set aside.
4
In a large saucepan, combine water and salt.
5
Bring the water to a rolling boil.
6
Slowly whisk in the yellow cornmeal to prevent lumps.
7
Return mixture to a boil, then cover and reduce heat to medium-low.
8
Cook for about 20 minutes, stirring often, until the mixture thickens and pulls away from the sides of the pan.
9
Remove from heat and stir in the garlic mixture, chopped green chiles, and shredded cheese.
10
Lightly oil a 9-by-13 inch baking dish.
11
Spread the polenta mixture evenly into the prepared dish.
12
Refrigerate until the polenta is set and firm.
13
Cut the polenta slab into 8 equal pieces.
14
Cut each piece diagonally to create two triangles.
15
Place the triangles on a lightly oiled baking sheet.
16
Broil on the top oven shelf for 4 to 5 minutes on each side until browned and crispy.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 37.6kcal

% Daily Value *
Total Fat 3.8g6%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 0.5mg1%
Total Carbohydrate 1.0g1%
Dietary Fiber 0.1g1%
Sugars 0.0g
Protein 0.2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe credits Karen Lee and Diane Porter.

For a crispier texture, you can bake the polenta slices at 400ÃÂ°F (200ÃÂ°C) for 15-20 minutes instead of broiling, flipping halfway through.

Ensure the polenta is fully set in the refrigerator before cutting to maintain its shape.

You can substitute sharp cheddar with Parmesan or Pecorino Romano for a more traditional Italian flavor.

Keywords: polenta, cornmeal, garlic, cheese, crispy, side dish, vegetarian, comfort food, cumin, chiles, baked, broiled, easy, italian, corn, sauteed, golden, creamy, dinner, roasted

Read it online: https://www.chefs-mate.com/recipe/polenta-with-crispy-garlic-cheese/