Polenta Triangles

I have bought tubes of polenta, but never made my own until now. This recipe was easy, economical, and definitely the best polenta I have ever tasted. If you’ve been thinking that polenta is just bland mush, this recipe may change your mind.

1/2 c. yellow cornmeal
1 1/2 c. vegetable broth, divided
2 cloves garlic, minced
1/2 c. (2 oz.) crumbled feta cheese

Combine cornmeal and 1/2 c. broth in small bowl; mix well. Set aside. Pour remaining 1 c. broth into large heavy saucepan; bring to a boil. Add garlic and moistened grits; mix well. Return to a boil. Reduce heat to low. Cover; cook 20 minutes. Remove from heat; add feta cheese. Stir until cheese is completely melted. Spray a loaf pan with nonstick cooking spray. Spoon mixture into prepared pan. With wet fingertips, press polenta evenly into pan. Refrigerate until cold.

Spray a frying pan with nonstick cooking spray. Turn polenta out onto cutting board, cut into squares, and then cut each square diagonally into 2 triangles. Cook over medium-high heat 1 minute or until bottoms are lightly browned. Turn triangles over; grill until browned and crisp. Serve warm or at room temperature.

6 thoughts on “Polenta Triangles

  1. Hi- I used regular yellow cornmeal, and I cut it into 4 triangles. But you could press the mixture into a larger dish, making a thinner layer, and then it would be easier to cut it into more pieces. If you try that, let me know what you think!


  2. My grandmother used to make polenta for my dad and me, no one else liked it, when I was little. The best was when she’d toast a slice and send me on my way. This sounds just as yummy.


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