For an extra layer of flavor, try using vegetable broth instead of water. Fresh sage and rosemary can be substituted for dried, use 1 tablespoon of each, chopped. If you don't have smoked Gouda, you can use regular Gouda or another semi-hard cheese like Gruyere or Fontina. Serve immediately while hot and crispy. A sprinkle of fresh parsley adds a nice touch.
Crispy Polenta with Sage and Smoked Gouda
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PREP TIME10 mins
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COOK TIME30 mins
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TOTAL TIME1 hrs 40 mins
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SERVING6 People
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VIEWS22
Transform humble polenta into a golden, crispy delight, infused with aromatic sage and the smoky richness of Gouda. This versatile dish is equally at home as an elegant appetizer or a comforting side, especially when paired with a vibrant marinara.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate19 g
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Cholesterol37 mg
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Fiber1 g
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Protein7 g
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Saturated Fat7 g
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Sodium401 mg
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Sugar1 g
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Fat11 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
In a medium saucepan, bring water and salt to a rolling boil. (2 minutes)
02
Step
20 mins
Slowly whisk in the cornmeal, ensuring no lumps form. Reduce heat to low and cook, stirring frequently, until the polenta is thick and pulls away from the sides of the pan. (20 minutes)
03
Step
5 mins
Remove from heat and stir in 2 tablespoons of butter, dried sage, and dried rosemary until the butter is melted and the herbs are evenly distributed. Add the grated smoked Gouda cheese and stir until melted and incorporated, creating a smooth and creamy mixture. (5 minutes)
04
Step
1 hrs
Pour the polenta into a lightly greased pie plate or shallow dish. Spread evenly to a uniform thickness. Refrigerate until firm and chilled. (1 hour)
05
Step
5 mins
Once the polenta is firm, cut it into desired shapes – wedges, squares, or rectangles. (5 minutes)
06
Step
10 mins
In a skillet over medium heat, melt 2 teaspoons of butter. Add the polenta pieces, ensuring not to overcrowd the pan. Cook until golden brown and crispy on both sides, flipping carefully. (10 minutes)
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RECIPE REVIEWS
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Please Rate
Sven Swiftkshlerin
Jun 2, 2025This recipe is amazing! The polenta was so creamy and the crispy edges were perfect. My family loved it!
Geo Bechtelar
May 29, 2025The smoked Gouda really makes this dish special. I added a pinch of red pepper flakes for a little heat.
Jimmy Oconnell
May 12, 2025I followed the recipe exactly and it turned out great! I served it with a simple tomato sauce and it was a hit.