Polenta Cutouts

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Making Polenta Cutouts is a fun way to get to use those cookie cutters in your drawers that don't get enough love.

Prep Time10

Cook Time5

Total Time15

Course: Side, Snack

Cuisine: American

Servings:

Calories: 250kcal

Author: Catherine McCord

Ingredients

7 cups water
1 box instant polenta (13 oz)
2 teaspoons kosher salt
3/4 cup parmesan cheese
3 tablespoon butter, plus more for sautéing

Instructions

Line a sheet tray with foil and coat with cooking spray.
Bring 7 cups of water and salt to a boil.
Add polenta in a slow stream while whisking continuously to avoid lumps.
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).
Turn the heat off and add parmesan and butter. Stir to combine.
Pour onto a sheet tray and spread with the back of a spoon to cover the tray evenly. Cool.
Refrigerate the polenta for 30 minutes or covered up to 2 days.
Remove the sheet tray from the refrigerator and use cookie cutters to stamp out shapes.
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).
Eat polenta shapes on their own or serve with a red sauce.

Nutrition

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