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 (as needed)
,
Dried Tarragon (as needed)
,
Salt (1 pinch)
, and
Dried Thyme (as needed)
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 (30 g)
.
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!
