Sundried Tomato Polenta Bites
This elegant Sundried Tomato Polenta Bite appetizer is wonderful for the holidays!
INGREDIENTS
POLENTA:
2 2/3 cups whole milk
1 sprig fresh rosemary
1 sprig fresh thyme
1 clove garlic, peeled & crushed
1 cup yellow cornmeal or polenta
1/3 cup olive oil (more or less, for frying)
PESTO:
1/2 cup (packed) fresh basil
1/4 cup shelled pistachios
2 tablespoons freshly grated Parmesan cheese
1/3 cup extra-virgin olive oil
salt and freshly ground black pepper, to taste
TOPPING:
2 ounces goat cheese
1/3 cup sundried tomatoes, packed in oil (drained & cut into small pieces)
chopped pistachios, optional
sea salt
INSTRUCTIONS
PREPARE THE POLENTA:
Lightly oil a 13x9-inch baking pan. Bring the first 4 ingredients to simmer in a large saucepan over medium heat; simmer 5 minutes. Using a slotted spoon, remove the herbs and garlic. Whisk in the cornmeal in a slow steady stream; return to boil. Reduce heat to low. Simmer until the polenta is very thick, whisking often, about 10 minutes. Turn polenta out into prepared pan; spread to 1/2-inch thick layer- don't worry about making it perfect- just spread it out as even as you can. Let it cool completely. When the polenta is cool, use a 1 to a 1 1/2-inch round cutter to cut out 30 polenta rounds (or as many as you can).
next instruction : www.recipegirl.com
INGREDIENTS
POLENTA:
2 2/3 cups whole milk
1 sprig fresh rosemary
1 sprig fresh thyme
1 clove garlic, peeled & crushed
1 cup yellow cornmeal or polenta
1/3 cup olive oil (more or less, for frying)
PESTO:
1/2 cup (packed) fresh basil
1/4 cup shelled pistachios
2 tablespoons freshly grated Parmesan cheese
1/3 cup extra-virgin olive oil
salt and freshly ground black pepper, to taste
TOPPING:
2 ounces goat cheese
1/3 cup sundried tomatoes, packed in oil (drained & cut into small pieces)
chopped pistachios, optional
sea salt
INSTRUCTIONS
PREPARE THE POLENTA:
Lightly oil a 13x9-inch baking pan. Bring the first 4 ingredients to simmer in a large saucepan over medium heat; simmer 5 minutes. Using a slotted spoon, remove the herbs and garlic. Whisk in the cornmeal in a slow steady stream; return to boil. Reduce heat to low. Simmer until the polenta is very thick, whisking often, about 10 minutes. Turn polenta out into prepared pan; spread to 1/2-inch thick layer- don't worry about making it perfect- just spread it out as even as you can. Let it cool completely. When the polenta is cool, use a 1 to a 1 1/2-inch round cutter to cut out 30 polenta rounds (or as many as you can).
next instruction : www.recipegirl.com