polenta cutouts

By sanmo_babe

Ingredients

• 7 Cups Water
• 1 13 oz Box Instant Polenta
• 2 Tsp Salt
• 3/4 Cup Parmesan
• 3 Tbsp Butter, plus more for sauteing

Preparation

Step 1

1. Line a sheet tray with foil and coat with cooking spray.
2. Bring 7 cups of water and salt to a boil.
3. Add polenta in a slow stream while whisking continuously to avoid lumps.
4. Turn heat to low and continue to stir with a wooden spoon until polenta thickens, 5-8 minutes (you may add more boiling water as needed to keep the polenta a smooth consistency).
5. Turn the heat off and add parmesan and butter. Stir to combine.
6. Pour onto a sheet tray and spread with the back of a spoon to cover the tray evenly. Cool.
7. Refrigerate the polenta for 30 minutes or covered up to 2 days.
8. Remove the sheet tray from the refrigerator and use cookie cutters to stamp out shapes.
9. Heat 1 tbsp of butter in a saute pan over medium heat and cook the polenta shapes for 3-5 minutes on each side or until golden (you can also serve these cold).
10. Eat polenta shapes on their own or serve with a red sauce.