It’s hard to find a light dinner when you want something a little more substantial than a salad. I recently found this recipe for Polenta Triangles from Mostly Meatless Methods. Pair these with your favorite side for a flavorful dinner or lunch. These are also great to use for an appetizer – you can pre-cut the polenta triangles before a party and then heat them up in minutes when your guests are ready to eat. Save time and give your guests an appetizer that they won’t forget!
- 1/2 cup polenta or cornmeal
- 1/2 cup amber ale (I like Fat Tire Amber Ale, but it’s not sold everywhere)
- 1 cup vegetable broth
- 2 cloves garlic, minced
- 4 oz. feta cheese (crumbled)
- 2 oz. diced pimentos
Cooking Directions: (Makes 8 polenta triangles)
- Combine polenta and ale in a small bowl.
- Mix well and set aside.
- Pour vegetable broth into a large saucepan and bring to a boil.
- Add garlic to polenta/ale mixture.
- Mix well.
- Return to a boil, cover and reduce heat.
- Cook for about 20 minutes over low heat.
- Remove from heat and stir in feta cheese until it is melted.
- Add pimentos and stir well.
- Spreay an 8×8 inch square plan with non-stick spray.
- Spoon polenta mixture into pan and spread out evenly.
- Cover and place in the refrigerator for about one hour or until completely cooled and solid.
- Warm of griddle. (You can use George Forman grill)
- Cut polenta into four 4-inch squares and cut diagonally into 8 triangles.
- Grill triangles until golden brown, flip and heat other side.