Chargrilled Polenta Triangles

Chargrilled Polenta Triangles
Preparation time is 5minutes
Cook time is 20minutes
Total time is 25minutes
Serve is for 8 people
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Difficulty level: 2 out of 4

9 Ingredients

Number of servings
8
  • 175grams instant polenta
  • 1L water
  • 2 tsps salt
  • 2 cloves garlic, crushed
  • 50grams butter
  • 50grams Parmesan cheese, freshly grated
  • 5milliliter olive oil (for brushing)
  • 1teaspoons fresh parsley, chopped (to garnish)
  • 1 pinch black pepper

Nutrition per serving

646 Kilojoules or 155 Calories
7% of daily energy intake*
Protein
3.6grams
Fat
7.7grams
Carbs
17.6grams
Sugars
0.5grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 4

Lightly oil a 23 x 30 cm baking tin with spray oil. Bring the measurement water to the boil in a heavy-based saucepan, add the salt and then gradually whisk in the polenta in a steady stream. Cook over a low heat, stirring constantly with a wooden spoon, for 5 minutes until the grains have swelled and thickened.

Step 2 of 4

Remove from the heat and immediately beat in the garlic, butter, Parmesan and pepper until smooth. Pour the mixture into the prepared tin and leave to cool.

Step 3 of 4

Turn the polenta out on to a chopping board and cut into large squares, then diagonally in half into triangles. Brush the triangles with a little oil.

Step 4 of 4

Heat a ridged griddle pan until hot. Add the polenta triangles, in batches, and cook over a medium-high heat for 2-3 minutes on each side until charred and heated through. Serve immediately, garnished with grated Parmesan and chopped parsley.

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