Polenta is a traditional dish of Italian origin that has become popular in various regions of Latin America, especially in countries like Argentina, Chile, and Uruguay, where it is part of everyday cuisine. Although in Italy polenta is made primarily with cornmeal, in some Latin American countries it is also called "corn semolina" and is consumed in various forms, from creamy to firm. In Mexico, although polenta is not as common, there are similar foods made with corn, such as tortillas or tamales.
The typical preparation involves cooking the corn semolina in broth or water until a thick consistency is obtained. In Argentina and Uruguay, it is common to serve it accompanied by cheeses or sauces, and in Chile, it is often included in side dishes or as a main course in family meals. In all its versions, polenta is a comforting, versatile food with a flavor that can adapt to multiple combinations.
How to Prepare Polenta Triangles
Ingredients: Yellow Corn Semolina, Chicken Broth, Garlic, Feta Cheese, Red Bell Pepper, Non-Stick Cooking Spray.
Combine the semolina and 1/2 cup of broth.
Mix well and set aside.
Pour the remaining 1 cup of broth into a large, heavy saucepan.
Bring to a boil.
Add the garlic and the moistened semolina.
Mix well and bring back to a boil.
Reduce heat to low.
Cover and cook for 20 minutes.
Remove from heat.
Add the feta cheese.
Stir until the cheese is completely melted.
Add the red bell pepper.
Mix well.
Spray an 8-inch square pan with cooking spray.
Place the semolina mixture in the prepared pan.
Press the semolina evenly into the pan with a wet finger.
Refrigerate until cold.
Preheat the broiler.
Spray a baking sheet with cooking spray.
Unmold the polenta onto a cutting board and cut into 2-inch squares.
Cut each square diagonally into 2 triangles.
Place the polenta triangles on the prepared baking sheet and lightly spray the top with cooking spray.
Place under the broiler until lightly browned and crispy.
Serve hot or at room temperature.
Garnish with fresh oregano and chives if desired.
