Description
Delicious and golden brown polenta rounds, perfect for dipping.
Ingredients
Scale
- 1 cup quick-cooking polenta
- 4 cups low-sodium vegetable broth
- 1/4 cup fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh rosemary, chopped
- 1/2 cup grated Parmesan cheese
- 2 tablespoons extra virgin olive oil
- to taste Salt and pepper
Instructions
- In a medium saucepan, bring vegetable broth to a boil. Gradually whisk in polenta while stirring continuously until thickened.
- Remove from heat; stir in chopped herbs and Parmesan cheese. Season with salt and pepper. Spread mixture evenly in a greased baking dish.
- Let cool at room temperature for about 30 minutes or refrigerate until firm.
- Cut into rounds using a cookie cutter or glass.
- Preheat oven to 425°F (220°C). Place rounds on a parchment-lined baking sheet and drizzle with olive oil. Roast for about 20 minutes or until golden brown.
- Serve warm with your choice of dipping sauces.
Notes
- This recipe works well with any of your favorite dipping sauces.
- Feel free to adjust the herbs based on your preference.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 2 rounds
- Calories: 150
- Sugar: 1g
- Sodium: 200mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg