November 06, 2007

Crunchy Polenta Bites

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 10x7 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.

My thoughts:
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.