Global Banquet




Polenta is bascially as my mother calls it "corn meal mush" -- Growing up, my
Noni did a lot with polenta -- sometimes we would have it hardened with
sausage and tomato sauce over it -Martha

Polenta Triangles

2 cups milk (whole milk)
1 1/2 teaspoons salt
1 teaspoon minced fresh rosemany or 1/4 teaspoon dried rosemary leaves, crushed
1/2 teaspoon minced fresh sage or 1/4 teaspoon dried sage leaves
1 chicken flavor-bouillon cube or envelope
extra virgin olive oil
2 cups yellow cornmeal
minced sage for garnish

Line 15 1/2 by 10 1/2 inch jelly roll pan with plastic wrap. In 4 quart
saucepan over medium high heat, heat milk, salt, rosemary, sage, chicken
bouillon, 1 tablespoon extra virgin olive oil, and 4 1/2 cups water to
boiling. Reduce heat to low, gradually sprinkle in cornmeal, stirring
constantly with wire wisk or wooden spoon (my favorite -- I use one that
belonged to my Noni) to prevent lumping.

Cook 5 to 8 minutes until mixture is thick and all liquid is absorbed. Spoon
cornmeal mixture evenly into jelly-roll pan - set aside 10 minutes or until
polenta is set and firm. If not servin right away, cover and refrigerate.


2. Preheat broiler. Remove polenta from jelly-roll pan, discard plastic
wrap. Cut polenta lengthwise into thirds, cut each third crosswise into 4
triangles (48 triangles in all).

3. To garnish polenta triangles, brush triangles with 1 tablespoon extra
virgin olive oil: top each with some minced sage. Place triangles on 2
large cookie sheets.

4. With rack about 5 to 7 inches from source of heat, broil polenta 5-10
minutes until lightly browned and heated through.

Enjoy -- of course today you can buy polenta already made - but the smell of
it cooking with the herbs is wonderful!

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