Polenta Triangles
Transform simple ingredients into an elegant dish with these golden, crispy Polenta Triangles—perfect as a savory appetizer, side dish, or even a satisfying snack. Made from creamy polenta infused with rich Parmesan cheese, a touch of butter, and optional fresh thyme for an herby twist, this recipe is all about simple yet refined flavors. After chilling to set, the polenta is cut into stylish triangles and pan-fried to achieve a perfectly crispy exterior with a soft, melt-in-your-mouth interior. Quick to prepare and endlessly versatile, Polenta Triangles can be paired with your favorite dips, garnished with fresh herbs, or served alongside roasted vegetables or grilled meats for a gourmet touch. Easy to make and packed with rustic charm, this dish is a must-try, whether you’re entertaining guests or enjoying a cozy meal at home.
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Recipe Information
Ingredients
- 1 cup Polenta (medium or coarse-grind cornmeal)
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 0.5 cup Grated Parmesan cheese
- 1 teaspoon Fresh thyme leaves (optional)
- 2 tablespoons Olive oil
- 0.25 teaspoon Freshly ground black pepper
Instructions
In a medium saucepan, bring the water and salt to a boil over medium-high heat.
Slowly whisk in the polenta in a steady stream to prevent lumps from forming. Lower the heat to medium-low.
Cook the polenta, stirring frequently with a wooden spoon, for about 30-35 minutes, or until thick and creamy.
Remove the polenta from heat and stir in the butter, Parmesan cheese, thyme leaves (if using), and black pepper. Adjust seasoning to taste.
Lightly grease an 8-inch square baking dish with olive oil or butter.
Pour the cooked polenta into the baking dish and spread it out evenly with a spatula. Let the polenta cool completely at room temperature, about 15-20 minutes, then cover it and refrigerate for at least 2 hours or until firm.
Once the polenta has set, remove it from the refrigerator and gently invert it onto a cutting board. Cut the polenta into triangles or desired shapes.
Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat.
Working in batches, fry the polenta triangles for 3-4 minutes on each side until golden brown and crispy. Add more oil to the skillet as needed between batches.
Transfer the cooked polenta triangles to a plate lined with paper towels to drain any excess oil.
Serve warm as an appetizer, side dish, or snack, garnished with extra Parmesan cheese or fresh herbs if desired.
Nutrition Facts
Calories |
1506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.6 g | 87% | |
| Saturated Fat | 26.8 g | 134% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 3076 mg | 134% | |
| Total Carbohydrate | 190.1 g | 69% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 1.4 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 522 mg | 40% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 354 mg | 8% | |
*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.
