Polenta Triangles

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 2 tablespoons unsalted butter
• 1/2 cup finely chopped red onion
• 1 cup chardonnay wine or 1 cup a full-bodied wine
• 1 cup water
• 1/2 cup yellow cornmeal
• 1/4 cup freshly grated parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• olive oil, for brushing

Recipe

• 1 melt the butter in a medium saute pan over medium heat; add onion and cook, stirring occasionally, until translucent, about 5 minutes.
• 2 add the wine and water; increase the heat to high and bring to a boil; gradually add the cornmeal, whisking constantly to prevent lumps.
• 3 reduce the heat to low and cook, continuing to stir constantly, until the mixture is a smooth creamy paste, about 10 minutes.
• 4 stir in the parmesan cheese, salt,and pepper; evenly spread the mixture in a lightly oiled 9-inch pie plate; refrigerate until firm, at least 2 hours,(when polenta is cool, cover with plastic wrap.).
• 5 when ready to serve, lightly brush the surface of the polenta with olive oil, halve the polenta and cut each halve into 3 triangles.
• 6 heat a large nonstick skillet over medium-high heat; arrange the triangles in a single layer; lightly brush tops with olive oil, cook until lightly browned, about 2 minutes per side.
• 7 note: if you prefer, the triangles can be cooked on a stove-top grill pan over medium heat or can be broiled on a baking sheet under the oven broiler; the time remains about 2 minutes per side.