Polenta Soldiers {Gluten-free}

polenta soldiers with boiled egg
I’ve been making these polenta soldiers for quite a while, but just thought today to share the recipe. It’s easy to cook up, and makes a nice change from toast. Prepared this way, the polenta is crispy and salty and tastes great dipped into a boiled egg (or over easy with tomatoes).

I use the De La Estancia polenta, because it only takes one minute to cook, it’s organic and has a fine, smooth texture – I get mine from the Vitacost website.

I just make this for myself for lunch while Shane is at work – but you can easily double it, or more.

Polenta Soldiers (makes approximately 8 soldiers)

Ingredients:

1/3 cup De La Estancia polenta
1 cup water
1/4 teaspoon sea salt
butter for polenta mould and sauteing
optional – one egg and one tomato
salt and pepper to taste (for the tomato and egg, if having)

Instructions:

Prepare your polenta mould – butter a heat-proof dish that will allow you to transfer the hot polenta to, such as glass or ceramic, and that will ensure that the depth of the polenta will be about 1/2 to 3/4 of an inch thick when spread evenly on the bottom of the dish.  I use a small, rectangular glass baking dish.

Bring the water and salt to a boil in small saucepan.  When the water is boiling, reduce the heat to a simmer, and slowly pour in the polenta, whisking all the time.  Continue whisking until the polenta has thickened, and is starting to pull away from the sides of the pan (approximately one minute).

Scrape the polenta into the prepared dish that you are using as your polenta mould, and spread the polenta with a spatula to evenly cover the bottom of the dish.  Allow to cool for about 5 to 10 minutes, then turn the dish upside down on a cutting board and lightly tap to dislodge the polenta.  Cut into rectangles approximately 1″ x 3″.

Heat a frying pan over medium/low heat, and add about one tablespoon of butter.  Place the polenta soldiers into the hot butter and cook until the outside is crispy and lightly golden, approximately 5 minutes per side (or longer, depending on how crispy you want it to be).

polenta cooking

*If you are having a fried egg and tomato, you can chop up the tomato while the polenta is cooking.  Once the polenta is crisped up to your liking, remove it from the pan and set it on the cutting board.  Add the chopped tomato to the pan, and let it cook down and brown for a few minutes, then crack your egg into the pan.  When the egg is ready, transfer all to a plate and enjoy!

Polenta Soldiers

Printable version:

Polenta Soldiers

Ingredients

  • 1/3 cup De La Estancia polenta
  • 1 cup water
  • 1/4 teaspoon sea salt
  • butter for polenta mould and sauteing
  • optional - one egg and one tomato
  • salt and pepper to taste

Instructions

  1. Prepare your polenta mould - butter a heat-proof dish that will allow you to transfer the hot polenta to, such as glass or ceramic, and that will ensure that the depth of the polenta will be about 1/2 to 3/4 of an inch thick when spread evenly on the bottom of the dish. I use a small, rectangular glass baking dish.
  2. Bring the water and salt to a boil in small saucepan. When the water is boiling, reduce the heat to a simmer, and slowly pour in the polenta, whisking all the time. Continue whisking until the polenta has thickened, and is starting to pull away from the sides of the pan (approximately one minute).
  3. Scrape the polenta into the prepared dish that you are using as your polenta mould, and spread the polenta with a spatula to evenly cover the bottom of the dish. Allow to cool for about 5 to 10 minutes, then turn the dish upside down on a cutting board and lightly tap to dislodge the polenta. Cut into rectangles approximately 1" x 3".
  4. Heat a frying pan over medium/low heat, and add about one tablespoon of butter. Place the polenta soldiers into the hot butter and cook until the outside is crispy and lightly golden, approximately 5 minutes per side (or longer, depending on how crispy you want it to be).
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