Country Polenta


  • 2 cups CREAM OF WHEAT Cereal
  • 1 quart water
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon dried basil leaves
  • 3 tbls. oil


PREPARE 1 cup as directed on package. Add cheese and seasonings; mix well.

POUR cereal mixture evenly into 1 parchment-lined half hotel pan; cover. Refrigerate at least 2 hours or until set.

TOAST remaining 1 cup cereal in large sauté pan or skillet on medium-low heat until golden brown, stirring frequently. Remove from heat.

CUT chilled polenta into 12 triangles. Coat with toasted cereal.

PREHEAT grill to 375°F. Cook polenta triangles in hot oil on griddle for 3 to 4 minutes on each side or until crisp and golden brown on both sides. Serve immediately.


Prepared cereal mixture can be poured into pans as directed, tightly covered and refrigerated up to 24 hours before cutting into triangles. Coat with toasted cereal; continue as directed.
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