Tuesday, August 10, 2010

Cooking with Beer - Polenta Triangles


Ingredients:
1/2 cup polenta (aka corn meal)
1/2 cup amber ale
1 cup vegetable broth
3 cloves garlic, minced
4 oz feta cheese, crumbled
2 oz diced pimentos

Directions:

1. Combine polenta and ale in small bowl. Mix well and set aside.

2. Pour vegetable broth into large saucepan. Bring to a boil then add garlic and polenta/ale mixture. Mix well.

3. Return to a boil then cover and reduce heat. Cook for 20 minutes over low flame.

4. Remove from heat and stir in feta cheese until cheese is melted.

5. Add pimentos and stir well.

6. Spray an 8 x 8 inch square pan with nonstick spray. Spoon polenta mixture into pan and smooth it out evenly.

7. Cover and place in refrigerator for one hour or until completely cool and solid.

8. If needed, spray grill with nonstick spray. Warm up grill. (I used my George Foreman grill, so I didn't need nonstick spray for this part)

9. Cut polenta into 4 inch squares. Cut squares diagonally into triangles for a total of 8 triangles.

10. Place triangles on grill until bottoms are lightly browned. Turn over and grill until browned on that side. Serve warm.


I found this recipe in significant other's Cooking with Beer recipe book. It's listed in the appetizer section, but we made it into a full meal by having it with salad and baked beans. It was really yummy, and so simple to make! I'd never had polenta until a couple of months ago, and as it turns out, I love it!

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