1. Line the base and sides of a 20 x 30cm (base measurement) baking pan with plastic wrap. Place the water and salt in a large saucepan over high heat. Bring to the boil.
2. Gradually add polenta in a thin steady stream, stirring constantly with a wooden spoon until incorporated. Reduce heat to low and cook, stirring constantly, for 4-5 minutes or until polenta thickens and leaves the side of the pan. Remove from heat. Stir in butter, rosemary and half the parmesan. Season with salt and pepper. Spoon into prepared pan and smooth the surface. Set aside for 1 hour to cool.
3. Preheat oven to 200?C. Turn the polenta onto a clean work surface and cut into 8 rectangles. Cut each rectangle in half diagonally. Place the polenta triangles, in a single layer, on a large baking tray. Drizzle with oil and sprinkle with the remaining parmesan. Bake in preheated oven for 15-20 minutes or until golden brown and heated through. Serve immediately.
Notes & tips
You can prepare this recipe to the end of step 2 up to 1 day ahead. Continue from step 3, 30 minutes before serving the main.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (524g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 2413 (100%)|
|Amt Per Serving||% DV|
|Total Fat 272.9g||364 %|
|Saturated Fat 38.9g||195 %|
|Monounsaturated Fat 198g|
|Polyunsanturated Fat 28.6g|
|Cholesterol 6.7mg||2 %|
|Sodium 33.4mg||1 %|
|Potassium 3.7mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2413
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