Polenta Rounds with Creamy Pesto
Introduction
This simple and delicious appetizer is very festive--red and green for the holidays.
Ingredients
1 tube (8 ounces) precooked polenta
2 ounces goat cheese, softened
1 tablespoon sun-dried tomato paste
2 tablespoons pesto
pine nuts (optional)
2 ounces goat cheese, softened
1 tablespoon sun-dried tomato paste
2 tablespoons pesto
pine nuts (optional)
Directions
Slice the polenta into 12 equal rounds.
In a small bowl, mix the goat cheese and sun-dried tomato paste together until smooth.
Heat a nonstick saute pan or flat griddle over moderate heat. Coat with nonstick spray. Once the pan is hot, cook the polenta on each side for one minute.
Remove the rounds from the pan and place on a serving platter. Spread the pesto and goat cheese on top (one or both--your choice).
Garnish with pine nuts if desired (calories not included).
Makes 12 polenta rounds.
In a small bowl, mix the goat cheese and sun-dried tomato paste together until smooth.
Heat a nonstick saute pan or flat griddle over moderate heat. Coat with nonstick spray. Once the pan is hot, cook the polenta on each side for one minute.
Remove the rounds from the pan and place on a serving platter. Spread the pesto and goat cheese on top (one or both--your choice).
Garnish with pine nuts if desired (calories not included).
Makes 12 polenta rounds.
Number of Servings: 12
Related Recipes
-
Cranberry Coconut Granola
-
Healthy Green Power Pops
-
Slow Cooker Raisin-Flax Oatmeal
-
Low Carb Chocolate Cheesecake
-
Single-Serving Chocolate Brownie
-
Simple Mediterranean Vegetable Stew
-
High-Protein, Low-Carb Waffles
-
Stir-Fried Ginger Cabbage with Sesame Soy Sauce
-
Apple-Cinnamon Slow Cooker Oatmeal
-
/38139ba5-f975-4316-9093-855077d217a8.jpg)
Emily's Butternut Squash and Black Bean Chili