Recipe courtesy of Curtis Aikens

Sauteed Polenta Triangles

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  • Total: 5 min
  • Cook: 5 min
  • Yield: 4 servings
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1 recipe dense polenta (made with 3 1/2 cups water to 1 cup cornmeal), chilled in a cake pan and cut into triangles

1 tablespoon butter

1 tablespoon olive oil

1 garlic clove, sliced thinly

1 sprig rosemary


  1. Melt butter and oil in a small saute pan over low heat. Place garlic and rosemary in pan and saute until garlic turns golden. Remove garlic and rosemary. Saute polenta until browned on both sides.