Basil Cheese Polenta Wedges
Transform your dinner table with these irresistible Basil Cheese Polenta Wedges, a savory twist on classic polenta that's bursting with fresh flavors and creamy indulgence. Crafted from velvety yellow cornmeal and enriched with a duo of Parmesan and mozzarella cheeses, this recipe is elevated with the aromatic essence of finely chopped fresh basil. These golden, oven-baked wedges feature a crisp exterior and soft, cheesy center, making them a versatile option for appetizers, side dishes, or snacks. Simple yet elegant, the wedges are brushed with olive oil and seasoned with a touch of black pepper for extra flavor. Perfect for sharing, these basil-infused polenta treats are conveniently prepared in advance and baked to perfection in just 20 minutes. Pair them with your favorite dips or garnish with basil and Parmesan for a stunning finish. Your new go-to comfort food awaits!
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Recipe Information
Ingredients
- 4 cups Water
- 1 cup Yellow cornmeal (polenta)
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh basil, finely chopped
- 1 cup Parmesan cheese, grated
- 0.5 cup Mozzarella cheese, shredded
- 2 tablespoons Olive oil
- 0.5 teaspoon Black pepper
Instructions
In a medium saucepan, bring 4 cups of water and 1 teaspoon of salt to a boil.
Gradually whisk in the cornmeal in a steady stream to avoid lumps while stirring continuously.
Reduce the heat to low and cook the polenta, stirring frequently with a wooden spoon, for about 20 minutes or until thick and smooth.
Remove the pan from heat and stir in the butter, chopped fresh basil, Parmesan cheese, and mozzarella cheese until well combined.
Lightly grease an 8x8-inch square baking dish or similar-sized pan with olive oil.
Pour the polenta mixture into the prepared baking dish, spreading it out evenly with a spatula to create a smooth surface.
Let the polenta cool to room temperature, then transfer it to the refrigerator to chill for at least 1 hour or until firm.
Once the polenta is firm, preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Carefully remove the polenta from the baking dish and cut it into wedges or triangles of your desired size.
Place the polenta wedges onto the prepared baking sheet and brush each piece with olive oil.
Lightly sprinkle with black pepper (optional), then bake for 20 minutes, flipping halfway through, until the wedges are golden and crispy.
Serve warm, garnished with additional fresh basil or grated Parmesan, if desired.
Nutrition Facts
Calories |
1838 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.6 g | 117% | |
| Saturated Fat | 41.8 g | 209% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 4123 mg | 179% | |
| Total Carbohydrate | 192.4 g | 70% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 2.4 g | ||
| Protein | 66.0 g | 132% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1359 mg | 105% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 412 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
