Ingredients
- 2 cups course ground cornmeal (polenta)
- 6 cups water or vegetable broth
- 1 teaspoon salt
- 3/4 cup grated Parmesan cheese
- 2-3 sprigs fresh rosemary, chopped
- olive oil (for sautéing)
- salt and pepper to taste
Directions
- 1
Bring water or broth to a boil and add cornmeal and salt. Reduce heat to low and stir for 5 mintues. Add 1/4 cup of cheese and stir until melted and well combined. Remove from heat, cover, and allow to cool for 30 minutes.
- 2
Cut a piece of parchment paper to line a 9x13" baking pan, allowing for enough parchment paper to come up over the edge to make it easy to lift polenta cake once cooled. Refrigerate for at least two hours, or overnight.
- 3
Gently remove polenta from baking pan and place on a cutting board. Cut into desired shapes using a sharp knife or bisucuit cutter.
- 4
Heat 1 teaspoon of olive oil in a non-stick saute pan. Working in batchs of 3-4 at a time, saute each cake for 3-4 minutes on each side until golden brown.
- 5
Remove from pan using a slotted spatula and plate on a serving dish or single plate. Top with remaining cheese, rosemary, salt and papper.