Follow these steps for perfect results
water
kosher salt
coarse-ground cornmeal
unsalted butter
freshly ground black pepper
grated Parmesan
grated
medium carrot
grated
medium zucchini
grated
diced red onion
sauteed
low-fat yogurt
chopped scallions
chopped
chopped dill
chopped
freshly squeezed lemon juice
freshly squeezed
Bring 2 cups of water and a pinch of salt to a boil in a large pot.
Reduce heat to low.
Slowly pour in 3/4 cup coarse-ground cornmeal, stirring constantly to avoid lumps.
Cook the polenta, stirring occasionally, until it thickens and pulls away from the sides of the pot (about 5 minutes).
Stir in 2 tablespoons unsalted butter, salt, and pepper to taste.
Stir in 1/2 cup grated Parmesan cheese, 1 grated medium carrot, 1/2 grated medium zucchini, and 1 tablespoon sauteed diced red onion.
Line a small pan with parchment paper.
Press the polenta mixture into the prepared pan to your desired thickness.
Chill the polenta in the refrigerator for at least 10 minutes to firm up.
Preheat oven to 300 degrees F (150 degrees C).
Grease a cookie sheet.
Use a star cookie cutter to cut the chilled polenta into star shapes.
Arrange the polenta stars on the greased cookie sheet.
Bake for 10 minutes, or until lightly browned.
Let the baked polenta stars cool slightly before serving.
Prepare SkyMeals Yogurt Dip by combining 1 cup low-fat yogurt, 1 1/2 tablespoons chopped scallions, 1 1/2 tablespoons chopped dill, 1 teaspoon freshly squeezed lemon juice, kosher salt, and freshly ground black pepper to taste.
Mix the yogurt dip ingredients well.
Chill the yogurt dip until ready to serve.
Pack the polenta stars and yogurt dip separately for serving.
Expert advice for the best results
Add other vegetables like bell peppers or mushrooms.
Adjust the thickness of the polenta cakes to your liking.
Serve with different dipping sauces for variety.
Everything you need to know before you start
10 minutes
Can be made a day ahead.
Arrange the star-cut polenta cakes on a plate with a side of yogurt dip. Garnish with a sprinkle of chopped dill.
Serve as a side dish with grilled chicken or fish.
Pack in lunchboxes for a healthy snack.
Serve as an appetizer at parties.
Crisp and refreshing
Discover the story behind this recipe
Polenta is a staple dish in Northern Italy.
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