Polenta Triangles with Rosemary
This variation on polenta creates a great, flavorful starter course.
5 cups spring or filtered water
pinch sea salt
2 tablespoons extra virgin olive oil
1 cup yellow corn grits
1 teaspoon dried rosemary, ground
Combine all ingredients (reserving one tablespoon oil) in a large sauce pan and whisk briskly to combine. Over medium heat, begin cooking polenta, stirring constantly. When the mixture boils, reduce heat to low and continue to cook, stirring frequently to prevent lumps. When the center of the polenta bursts, spoon into a lightly oiled, shallow baking dish. Set aside to cool until set, about an hour. To serve, preheat the broiler to high and line a baking sheet with parchment. Cut the polenta into 3-inch triangles.
Transfer to baking sheet and drizzle with remaining oil. Place polenta under the broiler and cook until the edges brown, 3-5 minutes. Serve hot.
Makes 8-10 triangles.
Note: Polenta may be cooked the morning of the dinner party, but the broiling stage is best done just before serving.