Polenta Cutouts

Ingredients

• 7 cups water
• 1 box instant polenta ((13 oz))
• 2 teaspoons kosher salt
• 3/4 cup parmesan cheese
• 3 tablespoon butter, plus more for sautéing

Steps

1. 1

   Line a sheet tray with foil and coat with cooking spray.

2. 2

   Bring 7 cups of water and salt to a boil.

3. 3

   Add polenta in a slow stream while whisking continuously to avoid lumps.

4. 4

   Turn heat to low and continue to stir with a wooden spoon until polenta thickens, 5-8 minutes (you may add more boiling water as needed to keep the polenta a smooth consistency).

5. 5

   Turn the heat off and add parmesan and butter. Stir to combine.

6. 6

   Pour onto a sheet tray and spread with the back of a spoon to cover the tray evenly. Cool.

7. 7

   Refrigerate the polenta for 30 minutes or covered up to 2 days.

8. 8

   Remove the sheet tray from the refrigerator and use cookie cutters to stamp out shapes.

9. 9

   Heat 1 tbsp of butter in a saute pan over medium heat and cook the polenta shapes for 3-5 minutes on each side or until golden (you can also serve these cold).

10. 10

    Eat polenta shapes on their own or serve with a red sauce.