January 27th, 2012
By Eshun Mott
Combine chicken stock, butter and chili flakes in a pot and bring to a boil.
Reduce heat to medium-low and add cornmeal while whisking constantly. Cook, stirring for 3 minutes or until cornmeal has swollen, softened and thickened.
Stir in Parmesan and season with salt to taste.
Spoon into an oiled 8-inch square baking dish, smooth top and refrigerate until completely cold.
Preheat oven to 400°F. Turn polenta out onto a cutting board and cut into 1-inch cubes.
Place about ½ cup cornmeal in a flat dish, add cubes of cooked polenta and toss to coat. Place on a lightly greased baking sheet and bake for 15 minutes, turning occasionally, or until golden and crunchy on the outside.
Top with favourite combinations like goat cheese, sautéed mushrooms and sprouts; tapenade, tomatoes and thyme; and arugula, smoked trout and lemon zest.