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Baked Garlic Herb Polenta Squares

11 INGREDIENTS • 7 STEPS • 1HR 10MINS

Baked Garlic Herb Polenta Squares

Recipe

4.0

2 ratings
This is a fun spin on the classic Polenta by turning it into handy little baked garlic herb polenta squares. It is really simple to make and so flavorful too!
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This is a fun spin on the classic Polenta by turning it into handy little baked garlic herb polenta squares. It is really simple to make and so flavorful too!
author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/

1HR 10MINS

Total Time

$3.77

Cost Per Serving

Ingredients

Servings
4
us / metric
Milk
480 mL
Milk
Chicken Stock
480 mL
Chicken Stock
Garlic
3 cloves
Garlic, roasted
Dried Parsley
1/2 tsp
Dried Parsley
Dried Tarragon
1/2 tsp
Dried Tarragon
Dried Thyme
1/2 tsp
Dried Thyme
Polenta
160 g
Polenta
Salt
1 pinch
Salt
Asiago Cheese
4 Tbsp
Grated Asiago Cheese
Olive Oil Cooking Spray
as needed
Olive Oil Cooking Spray
for dipping
Ketchup
to taste
Ketchup
or marinara

Nutrition Per Serving

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Calories
171
Fat
6.1 g
Protein
10.6 g
Carbs
18.3 g
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author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/

Author's Notes

Roast a head of garlic ahead of time. Pre-heat the oven to 375 degrees F (190 degrees C). Cut the top off of the garlic to expose the cloves and drizzle the top with olive oil. Sprinkle it with salt as well, then wrap it in foil. Roast it for an hour, then refrigerate it and use it as you need it!

Cooking Instructions

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step 1
Get a medium saucepan and an 8 x 8 baking dish. Spray the baking dish with the Olive Oil Cooking Spray (as needed).
step 2
Then combine the Milk (480 mL), Chicken Stock (480 mL), Garlic (3 cloves), Dried Parsley (1/2 tsp), Dried Tarragon (1/2 tsp), Salt (1 pinch), and Dried Thyme (1/2 tsp) in the saucepan and bring the mixture to a gentle boil over medium high heat. Whisk it a few times to stir it all together.
step 2 Then combine the Milk (480 mL), Chicken Stock (480 mL), Garlic (3 cloves), Dried Parsley (1/2 tsp), Dried Tarragon (1/2 tsp), Salt (1 pinch), and Dried Thyme (1/2 tsp) in the saucepan and bring the mixture to a gentle boil over medium high heat. Whisk it a few times to stir it all together.
step 3
Then slowly pour in the Polenta (160 g) while you continue to whisk. Keep whisking while the polenta cooks for about 3 minutes. Once it is cooked, remove the pot from the heat and stir in the sauce and Asiago Cheese (4 Tbsp).
step 3 Then slowly pour in the Polenta (160 g) while you continue to whisk. Keep whisking while the polenta cooks for about 3 minutes. Once it is cooked, remove the pot from the heat and stir in the sauce and Asiago Cheese (4 Tbsp).
step 4
Spread the mixture into a packed, even layer in the baking pan and refrigerate it uncovered for 30 minutes. This will make it firm and set for baking.
step 4 Spread the mixture into a packed, even layer in the baking pan and refrigerate it uncovered for 30 minutes. This will make it firm and set for baking.
step 5
When the 30 minutes is almost up, preheat the oven to 400 degrees F (200 degrees C) and line a baking sheet with foil. Spray the foil with more cooking spray. Take out the chilled tray of polenta and cut it into 12 squares. Remove them from the pan and transfer them to the baking sheet.
step 6
Bake them for 20-25 minutes until they become slightly crisp on the outside and creamy
step 7
Serve immediately with Ketchup (to taste) or marinara for dipping!
step 7 Serve immediately with Ketchup (to taste) or marinara for dipping!

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