Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
15
Moderate
Nutrition per serving
Calories270.7 kcal (14%)
Total Fat15.3 g (22%)
Carbs24.6 g (9%)
Sugars4 g (4%)
Protein9.5 g (19%)
Sodium505.2 mg (25%)
Fiber1.6 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings

400mlmilk

400mlwater

¾ teaspoonfine sea salt

¼ teaspoonfreshly ground pepper

150gpolenta
medium-grind, stone-ground or quick-cooking

1 tablespoonextra virgin olive oil
plus two teaspoons for greasing

1 teaspoonherbes de Provence
or a mix of dried rosemary, basil, oregano, and thyme

50gwalnuts
lightly toasted and chopped

100gBeaufort
freshly grated, substitute Gruyère or Comté
Instructions
Step 1
Heat the milk and 500ml water in a large heavy saucepan over medium heat.
Step 2
Add the salt and pepper.
Step 3
Just before the liquids start to simmer, sprinkle the polenta into the pot slowly while stirring with a whisk.
Step 4
Turn the heat to low and keep whisking the mixture, without letting it boil, until it thickens and pulls away from the sides of the pan.
Step 5
This will take about 5 minutes if you use quick cooking, 30 minutes if you use stone ground - in the latter case, after the first 5 minutes, you don't need to whisk it constantly, just regularly, to keep it from burning.
Step 6
(Be careful: as the polenta cooks, the mixture will form burping bubbles that could erupt on your hands.)
Step 7
Remove from heat, stir in the oil, herbes de Provence, walnuts, and half of the cheese (cover the other half
Step 8
and reserve in the fridge for the topping), Grease a large rectangular baking dish with 1 teaspoon oil and pour in the polenta mixture, spreading it with a spatula
Step 9
Press plastic wrap directly on the polenta, and refrigerate for an hour or overnight.
Step 10
Preheat the oven to 200°C.

Step 11
Line a baking sheet with foil and grease it with 1 teaspoon oil.
Step 12
Use a sharp knife to cut the polenta into squares about 5 by 5 cm (wipe the knife blade when it gets too coated with polenta), and cut each square diagonally to form triangles.
Step 13
Use a spatula - preferably a thin and narrow one - to transfer the triangles onto the baking sheet, leaving just a little space between them.
Step 14
Sprinkle with the reserved cheese - don't worry if some of the cheese lands on the foil.
Step 15
Bake for 10 to 12 minutes, until the sides of the triangles get lightly crusty.
Step 16
Switch to grill setting and broil for 5 minutes, until golden, keeping an eye on them.
Step 17
Let cool for a minute, and use the spatula to loosen and lift the triangles from the foil.
Step 18
Serve immediately, or at room temperature.
Notes
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Crispy
Easy
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