Country Polenta

Makes 12 servings.

  • 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.
  • TIP: 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.