Polenta Triangles
Ingredients:
4 cups milk
1 cup water
114 tsp. each salt & pepper
1-1/2 cup yellow corn meal
1/2 cup each grated Parmesan & shredded Italian blend cheese
3 tbsp. chopped fresh parsley
1 tbsp. chopped fresh rosemary
Directions:
Coat a 15-1/2 x 10-1/2" rimmed baking pan with nonstick spray. Heat milk, water, salt & pepper in a large saucepan over medium to high heat until simmering. Whisk in cornmeal & cook, whisking constantly, 3 mins or until thick & smooth. Remove from heat; stir in cheeses & herbs. Immediately pour into the baking pan; spread evenly. Cool, cover & refrigerate 30 mins. or until firm. Heat broiler. Cut polenta lengthwise into 4 rows, crosswise into 6 rows. Cut each rectangle into 2 triangles. Broil 3 inches from the heat source for 5 to 6 mins. until polenta is browned.