Takes a lit bit but it is easy.
| Polenta Squares |
Recipe type: Side Dish
Cook time: 2 hours 45 mins
Total time: 2 hours 45 mins
Serves: 6
Ingredients
- 6 cups water
- 1 tablespoon salt
- 2½ cups yellow cornmeal
- 1 teaspoon dried basil or oregano
- teaspoon garlic powder
Instructions
- Heat water to boiling in a large saucepan. Add salt. Reduce heat to bring water to a simmer; slowly pour cornmeal in a thin stream into the saucepan. Stir constantly with a whisk to prevent clumping. After adding all the cornmeal, stir with a wooden spoon until the polenta is thick and pulls away from the sides of the pan; this may take 15 – 20 minutes. For best results, stir constantly until the polenta has reached this consistency.
- Wet a paper towel, and rub the bottom and sides of a 9 by 13-inch casserole dish with water to prevent sticking. Once polenta has cooked, transfer it to the dish. With a rubber spatula, press polenta until it is well packed. Cover with plastic wrap and refrigerate 2 hours or until completely cooled.
- Preheat oven to broil setting. Using a paper towel, rub a large 11 by 17-inch baking sheet with olive oil and set aside. Remove casserole dish from refrigerator and cut polenta into 2½-inch squares. Place squares on prepared baking sheet, and place 3 – 4 inches under broiler. Bake 15 minutes, flip, and bake 15 minutes more. Both sides should be crispy before serving.
Notes
Recipe from: Feola, Kristen (2010-12-14). The Ultimate Guide to the Daniel Fast (Kindle Locations 1669-1686). Zondervan. Kindle Edition.