Enjoy the perfect combination of crispy and creamy with this delectable recipe for Crispy Polenta with Sage and Smoked Gouda. The polenta is pan-fried to create a golden and crispy exterior, while remaining smooth and creamy on the inside. Infused with the aroma of sage and melty smoked gouda, this dish will leave you craving for more. It's a fantastic side dish or main course that can be prepared in just a few simple steps. Impress your family and friends with this flavorful and satisfying recipe!
Ingredients
- 1 cup polenta or yellow cornmeal
- 4 cups water
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 8-10 fresh sage leaves
- 1 cup grated smoked gouda cheese
- Salt and black pepper, to taste
Directions
- In a large saucepan, bring water to a boil and add salt.
- Slowly whisk in the polenta, stirring continuously to prevent lumps.
- Reduce the heat to low and simmer for 30 minutes, stirring occasionally.
- Remove the polenta from heat and stir in the butter until melted.
- Pour the cooked polenta into a lightly greased 9x13-inch baking dish or sheet pan, spreading it out evenly.
- Allow the polenta to cool to room temperature, then refrigerate for at least 2 hours or overnight until completely set.
- Once the polenta is set, remove it from the refrigerator and cut into desired shapes (squares, rectangles, or circles).
- Heat olive oil in a large skillet over medium heat.
- Add the sage leaves and cook for about 2-3 minutes until crispy.
- Remove sage leaves from the skillet and set aside.
- In the same skillet, working in batches, add the polenta pieces in a single layer.
- Cook for about 4-5 minutes on each side until golden and crispy.
- Remove the cooked polenta from the skillet and transfer to a paper towel-lined plate.
- Sprinkle grated smoked gouda cheese on top of the polenta pieces while they are still warm, allowing it to melt slightly.
- Season with salt and black pepper to taste.
- Serve the crispy polenta with sage and smoked gouda while it is still warm and enjoy!
