Cheesy Polenta Crunch
This snack is super easy to make, and if you don’t have exactly the right ingredient list, you can sub almost anything. I used roasted delicata squash and quinoa (for the crunch) because those were the leftovers in my fridge.
– 2 cups of boiling water
– 1 cup of cornmeal or polenta
– 1 tablespoon of cayenne
– 1/2 cup of shredded cheese
– 1/2 cup of roasted delicata squash
– 1/2 cup of cooked quinoa
Mix the water and polenta together. In an iron skillet, take the mixture and make a crust. Next, do a layer of cheese, squash and quinoa. Next, cover the fillings with a thin layer of polenta mixture and cheese. Bake in the oven at 350 degrees for 50 minutes.
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