Chef Meg's Festive Polenta Rounds
Introduction
This simple and delicious appetizer is very festive--red and green for the holidays.
Ingredients
1/2 pound polenta- precooked
2 ounces goat cheese, softened
1 tablespoon sun dried tomato paste, concentrated
2 tablespoons prepared pesto
2 ounces goat cheese, softened
1 tablespoon sun dried tomato paste, concentrated
2 tablespoons prepared pesto
Directions
Place the polenta in a bowl and microwave for one minute. Stir, and if not loose, cook for another minute. Stir until smooth.
Place plastic wrap over a cookie sheet, and coat with nonstick cooking spray. Pour the warmed polenta over the plastic wrap. Cover with another sheet of plastic wrap that has been coated with nonstick spray. Smooth out the polenta until it is 1/2 inch, then place in the refrigerator to chill for 10 minutes.
Mix the goat cheese and sun-dried tomato paste until smooth. Place in a piping bag or a plastic sandwich bag (snip off the corner).
Heat a nonstick saute pan or flat griddle over moderate heat. Coat with nonstick spray. Remove the polenta from the refrigerator, and using a 1-inch round cookie cutter, cut out 12 circles. If you don't have a round cutter, cut the polenta into 1-inch squares with a paring knife. Once the pan is hot, cook on each side for one minute.
Remove the rounds from the pan and place on a serving platter. Spread 1/2 teaspoon of pesto on each round, then pipe cheese on top.
Makes 12 polenta rounds.
Number of Servings: 12
Recipe submitted by SparkPeople user CHEF_MEG.
Place plastic wrap over a cookie sheet, and coat with nonstick cooking spray. Pour the warmed polenta over the plastic wrap. Cover with another sheet of plastic wrap that has been coated with nonstick spray. Smooth out the polenta until it is 1/2 inch, then place in the refrigerator to chill for 10 minutes.
Mix the goat cheese and sun-dried tomato paste until smooth. Place in a piping bag or a plastic sandwich bag (snip off the corner).
Heat a nonstick saute pan or flat griddle over moderate heat. Coat with nonstick spray. Remove the polenta from the refrigerator, and using a 1-inch round cookie cutter, cut out 12 circles. If you don't have a round cutter, cut the polenta into 1-inch squares with a paring knife. Once the pan is hot, cook on each side for one minute.
Remove the rounds from the pan and place on a serving platter. Spread 1/2 teaspoon of pesto on each round, then pipe cheese on top.
Makes 12 polenta rounds.
Number of Servings: 12
Recipe submitted by SparkPeople user CHEF_MEG.
Number of Servings: 12