Crispy Polenta with Sage and Smoked Gouda Recipe

Crispy Polenta with Sage and Smoked Gouda Recipe

  • 3 1/2 cups water
  • 1/2 teaspoon salt, or more to taste
  • 1 cup cornmeal
  • 2 tablespoons butter
  • 1 1/2 tablespoons dried sage
  • 1 tablespoon dried rosemary
  • 1 cup grated smoked Gouda cheese
  • 2 teaspoons butter
  1. Bring water and salt to a boil in a saucepan; slowly stir in corn meal. Reduce heat to medium-low; cook and stir until corn meal absorbs all the water, about 20 minutes. Remove from heat; stir in 2 tablespoons butter, sage, and rosemary. Add Gouda cheese; stir to incorporate.
  2. Pour polenta into a pie plate. Refrigerate until solid and chilled, about 1 hour. Cut polenta into wedges or squares.
  3. Heat 2 teaspoons butter in a skillet over medium heat; cook polenta pieces until crispy and warmed through, about 5 minutes per side.
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