These oven-baked herb and garlic polenta squares are such an easy and amazing side dish! They get crispy on the outside and are so creamy in the middle.
- 3 cloves Roasted garlic (see note)
- Olive oil cooking spray, as needed
- 2 cups Milk
- 2 cups chicken stock
- ½ teaspoon Dried parsley
- ½ teaspoon Dried tarragon
- ½ teaspoon dried thyme
- 1 cup Instant polenta
- 1 pinch salt
- ¼ cups Freshly grated Asiago cheese
- Ketchup or marinara for dipping
Note: Roast a head of garlic ahead of time. Preheat the oven to 375ºF. Cut off the top of the garlic to expose the cloves and drizzle the top with olive oil. Sprinkle it with salt as well, then wrap it in foil. Roast it for 1 hour, then refrigerate and use as needed!
Get out a medium saucepan and an 8×8 baking dish. Spray an ovenproof dish with cooking spray. Combine milk, chicken broth, roasted garlic and herbs in saucepan and bring to a gentle boil over medium-high heat. Whisk a few times to mix everything together. Then slowly pour in the polenta while continuing to whisk. Continue whisking while the polenta cooks, about 3 minutes. Once cooked, remove the pan from the heat and stir in the salt and asiago.
Spread the mixture in an even, packed layer in the pan and refrigerate uncovered for 30 minutes. This will make it firm and ready for cooking. When 30 minutes are almost up, preheat oven to 400°F and line a baking sheet with foil. Spray foil with more cooking spray.
Take out the plate of chilled polenta and cut it into 12 squares. Remove from pan and transfer to baking sheet. Bake for 20 to 25 minutes until they become slightly crispy on the outside and creamy on the inside.
Serve immediately with marinara or ketchup for dipping!