Basil Cheese Polenta Wedges Recipe

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Basil Cheese Polenta Wedges

This cheesy polenta recipe is very easy to make, and makes the perfect complement to roasted veggies or braised meats and poultry.

  • 3 1/2 cups Swanson® Chicken Broth (Regular, Natural Goodness or Certified Organic)
  • 1 1/2 cups stone-ground yellow cornmeal
  • 1 bay leaf
  • 1/8 tsp. ground black pepper
  • 1 tbsp. olive oil
  • 1 tbsp. chopped fresh basil leaves or 1 tsp. dried basil leaves, crushed
  • 1/2 cup grated Parmesan cheese
  • Heat the broth, cornmeal, bay leaf and black pepper in a 3-quart saucepan over medium heat to a boil. Stir in the oil. Cook and stir for 10 minutes or until the mixture is thickened.
  • Remove and discard the bay leaf. Stir the basil and cheese in the saucepan. Spread the polenta in a greased 9-inch pie plate. Cover and refrigerate for 2 hours or until the polenta is firm.
  • Cut the polenta into 6 wedges. Grill, Bake or Pan-Fry the polenta. Serve topped with meat sauce, roasted vegetables or grated Parmesan cheese, if desired.
  • To Grill: Brush the wedges on both sides with olive oil. Place on a hot grill and cook for 4 minutes, turning the wedges over once during grilling.
  • To Bake: Heat the oven to 375 degrees F. Place the wedges on a greased baking sheet and bake for 20 minutes or until the wedges are browned and crispy, turning the wedges over once during baking.
  • To Pan-Fry: Heat oil in a nonstick skillet. Add the wedges in 2 batches and cook for 10 minutes or until the wedges are browned and crispy, turning them over once during cooking.
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