Crispy Polenta with Sage and Smoked Gouda

Crispy Polenta with Sage and Smoked Gouda

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"A perfect side dish for chicken dishes, or a nice little appetizer. Don't forget some marinara to go with."
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1 h 40 m servings 205 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 205 kcal
  • 10%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 19.3g
  • 6%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 401 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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  1. Bring water and salt to a boil in a saucepan; slowly stir in corn meal. Reduce heat to medium-low; cook and stir until corn meal absorbs all the water, about 20 minutes. Remove from heat; stir in 2 tablespoons butter, sage, and rosemary. Add Gouda cheese; stir to incorporate.
  2. Pour polenta into a pie plate. Refrigerate until solid and chilled, about 1 hour. Cut polenta into wedges or squares.
  3. Heat 2 teaspoons butter in a skillet over medium heat; cook polenta pieces until crispy and warmed through, about 5 minutes per side.


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Great tasting herbal polenta! Any kind of cheese would work, but the gouda makes this special! I'll be making this again!

Awesome, warm, homey! Loved it. I cut the pie slices in half to get more crunch per bit and it was great!

Wow, the sage is amazing in this! I didn't have smoked Gouda, so I used what I had in the fridge (Monterey Jack and Parm) but the sage is the star in this. Will definitely be making this again a...

Made exactly like the recipe - I had ground rosemary and sage, so I used much less, but it turned out great!!

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