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Basil Cheese Polenta Wedges

Basil Cheese Polenta Wedges

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

serves 6 people

Ingredients

cost per recipe: $4.59

The price is determined by the national average.

  • 3 1/2

    cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Organic Chicken Broth

  • 1 1/2

    cups stone-ground yellow cornmeal

  • 1

    bay leaf

  • 1/8

    teaspoon black pepper

  • 1

    tablespoon olive oil

  • 1

    tablespoon chopped fresh basil leaves

  • 1/2

    cup Parmesan cheese

view nutrition info

How to Make It

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.
Step 1

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.

Step 2

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.

Step 3

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.

Recipe Tips

  • 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°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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Made With
Swanson® Certified Organic Chicken Broth

Swanson® Certified Organic Chicken Broth

Swanson® Chicken Broth

Swanson® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

Swanson® Natural Goodness® Chicken Broth

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