Polenta is a come ingredient in souther households. This type of grain is added with a hot liquid and quickly turns into a thick and smooth type of “dough.” Polenta sucks up a lot of liquid. Depending on your ratio of stock and/or cream to polenta will determine the consistency. One great thing about cooking with polenta is how inexpensive it is! I think one box is less than two dollars and it goes a longggg way. If you are looking to test new ingredients in your kitchen or just looking for a quick snack, this recipe is both.
Start with all of your wet ingredients and spices. Adjust the crushed red pepper to your spice level. I like spicy, so I add a few extra pinches to mine. Allow the spices to simmer and steep into the cream. Make sure you remove the rosemary sprigs from the liquid before you add the polenta. You can also chop the rosemary and keep it the mixture.
Next add the polenta to the mix and stir to combine. Add a pinch more of polenta to tighten it up or a bit of water to lose it up. You want thick dough, that is just slightly lose.
Turn the dough out onto a backing sheet and bake. Allow to cool slightly and cut into portions for a tasty appe-teaser to share with your family or toss them into lunch boxes as a quick snack or side dish.
½ Cup of heavy Cream
1/2 Teaspoon Salt
1/2 Tablespoon Pepper
¼ Teaspoon Garlic Powder
½ Teaspoon Red Chili Flakes
3 Sprigs of Rosemary
4oz Cream cheese
16oz. Can corn
½ Cup cornmeal
- In a large saucepan stir the milk, cream, herbs and spices together and bring to a simmer for a few minutes.
- Add the cream cheese, stirring occasionally until completely melted into the sauce. Remove the rosemary sprigs.
- Add corn and stir.
- Add cornmeal. The liquid will quickly be absorbed by the cornmeal, and you will have an instant dough.
- Transfer the “dough” to a 9 x 13 baking dish. Spread evenly. Bake at 400°F for 20 min.
- Allow the Polenta cakes to cool slightly, and turn out onto a flat surface to. Cut into triangles or squares and serve.