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Polenta Nuggets with Sriracha Dipping Sauce
Polenta Nuggets with Sriracha Dipping Sauce
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Prep Time:
20 minutes
Total Time:
1 hour 20 minutes
Delicious Parmesan cornmeal nuggets - a savory make-ahead appetizer from Betty Crocker. Guaranteed to impress and satisfy any party guest.
Ingredients:
  • 1 cup yellow cornmeal
  • 3 1/4 cups water
  • 1 teaspoon salt
  • 1 cup finely shredded Parmesan cheese
  • 1/2 cup sour cream
  • 2 tablespoons chopped green onions (2 medium)
  • 2 tablespoons chopped roasted red pepper (from a 12-oz jar)
  • 2 teaspoons sriracha sauce
  • Additional chopped green onion, if desired
Instructions:
  • Coat an 8-inch square baking dish with cooking spray.
  • In a large, heavy saucepan, combine cornmeal with 3/4 cup of water and salt. Add the remaining 2 1/2 cups of water. Cook over medium heat, stirring constantly for 8 to 10 minutes until mixture thickens and comes to a boil. Reduce heat.
  • Simmer uncovered for 10 minutes until thickened, stirring occasionally. Remove from heat and stir in cheese. Spread the polenta evenly in a dish. Refrigerate, uncovered, for 45 minutes until set. To prepare in advance, cover once set and refrigerate for up to 1 day.
  • Mix all Sriracha Dipping Sauce ingredients in a small bowl until well combined. Refrigerate covered until ready to serve.
  • Preheat broiler. Line a large baking sheet with foil and grease with cooking spray or oil. Remove any excess water from the polenta if made ahead. Unmold polenta onto a cutting board and cut into 8 by 4 rows. Place polenta nuggets on the baking sheet at least 1/2 inch apart. Spray with cooking spray.
  • Place the nuggets 4 inches from the heat source and broil for 10 to 15 minutes, turning once and rearranging on the pan if needed for even browning, until they turn golden. Transfer the nuggets to a cooling rack right after. Serve warm with Sriracha Dipping Sauce.

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