2 3/4 cups mushroom broth
1 cup polenta PLUS more for sprinkling
finely shredded parmesan (optional)
In a medium pan, bring the broth to a boil. Add the polenta and cook 2 minutes, stirring constantly. Pour into a 10×7 inch baking dish. Preheat oven to 400. Allow the polenta to set up for about 25 minutes or until it is firm enough to invert onto a flat surface that has been sprinkled with additional polenta and parmesan. Invert. Sprinkle the top with polenta/cheese. Slice into strips, cubes or fun shapes. Place on a parchment lined baking sheet and bake 25 minutes or until the top looks dry and crunchy. Serve immediately.
I’ve rarely had polenta, but this method of cooking it is quite satisfyingly crunchy. Sort of like little moist inside-crispy outside bits of cornbread or grits. Slightly time consuming, but there is very little hands on time, which is perfect for a side dish. Although with a fun dipping sauce, I bet they’d made a good appetizer.