From the Kitchen of Gary Garza
Polenta Gnocchi
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Ingredients
3 cups water 2 chicken bouillon cubes 2 cloves pressed garlic 1 dash pepper ¾ cup polenta (or 1 cup yellow cornmeal) ¼ cup finely chopped parsley ¼ cup melted butter ¼ cup grated Parmesan cheese |
Preparation
In a 3-quart saucepan, set 3 cups water, 2 chicken bouillon cubes, 2 cloves pressed garlic, and a dash of pepper over high heat. Bring to a boil; then reduce heat to low and slowly add ¾ cup polenta (or 1 cup yellow cornmeal) and ¼ cup finely chopped parsley. To cook, stir for 5 to 7 minutes, or until very thick. Remove from heat and spread evenly over a buttered jelly-roll pan (or cookie sheet) to ½” thickness. Cool completely (if making ahead, cover and refrigerated overnight).
To ready for baking, cut the cooled polenta mixture into 2 inch squares; then cut squares in half diagonally to form triangles and arrange, slightly overlapping, on an ungreased backing dish.
Drizzle the arranged polenta triangles with ¼ cup melted butter; sprinkle with ¼ cup grated Parmesan cheese. Bake in a 400ºF oven for 10 minutes, or until sizzling.
Serve hot, alone with your meal or with your favorite meat or vegetable sauce or topping.
Serves 4 people
Original recipe handed-down from Rosa and Paulina Donadei
In a 3-quart saucepan, set 3 cups water, 2 chicken bouillon cubes, 2 cloves pressed garlic, and a dash of pepper over high heat. Bring to a boil; then reduce heat to low and slowly add ¾ cup polenta (or 1 cup yellow cornmeal) and ¼ cup finely chopped parsley. To cook, stir for 5 to 7 minutes, or until very thick. Remove from heat and spread evenly over a buttered jelly-roll pan (or cookie sheet) to ½” thickness. Cool completely (if making ahead, cover and refrigerated overnight).
To ready for baking, cut the cooled polenta mixture into 2 inch squares; then cut squares in half diagonally to form triangles and arrange, slightly overlapping, on an ungreased backing dish.
Drizzle the arranged polenta triangles with ¼ cup melted butter; sprinkle with ¼ cup grated Parmesan cheese. Bake in a 400ºF oven for 10 minutes, or until sizzling.
Serve hot, alone with your meal or with your favorite meat or vegetable sauce or topping.
Serves 4 people
Original recipe handed-down from Rosa and Paulina Donadei
Copyright © 2015 • Gary A. Garza, Inc. All Rights Reserved