Coat a 15 1/2 x 10 1/2-in. rimmed baking pan with nonstick spray.
Heat milk, water, salt, and pepper in a large saucepan over medium-high heat until simmering. Whisk in cornmeal and cook, whisking constantly, 3 minutes or until thick and smooth.
Remove from heat; stir in cheeses and herbs. Immediately pour into baking pan, spreading evenly. Cool, cover, and refrigerate 30 minutes, or until firm.
To serve- Heat broiler. Cut polenta lengthwise into 4 rows, crosswise into 6 rows. Cut each rectangle into 2 triangle. Broil 3 in. from heat source for 5 to 6 minutes until polenta is browned.
Originally Submitted
2/6/2009
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