Ingredients

The following ingredients have 4 Servings
  • olive oil cooking spray (as needed)
  • 2 cups milk
  • 2 cups chicken stock
  • 3 cloves roasted garlic (*see note)
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried tarragon
  • 1/2 teaspoon dried thyme
  • 1 cup instant polenta
  • 1 pinch salt
  • 1/4 cup freshly grated asiago cheese
  • ketchup or marinara (for dipping)

Instruction

  • Get out a medium saucepan and an 8 x 8 baking dish. Spray the baking dish with the cooking spray. Then combine the milk, chicken stock, roasted garlic and the herbs in the saucepan and bring it to a gentle boil over medium high heat. Whisk it a few times to stir it all together. Then slowly pour in the polenta while you continue to whisk. Keep whisking while the polenta cooks for about 3 minutes. Once it is cooked, remove the pot from the heat and stir in the sauce and asiago.
  • Spread the mixture into a packed, even layer in the baking pan and refrigerate it uncovered for 30 minutes. This will make it firm and set for baking. When the 30 minutes is almost up, pre-heat the oven to 400 and line a baking sheet with foil. Spray the foil with more cooking spray. Take out the chilled tray of polenta and cut it into 12 squares. Remove them from the pan and transfer them to the baking sheet. Bake them for 20-25 minutes until they become slightly crisp on the outside and creamy on the inside. Serve immediately with marinara or ketchup for dipping!