Crostini Di Polenta
Serving Size : 18
Ingredients for prepare Crostini Di Polenta
:
| Amount | Measure | Ingredient - Preparation Method |
for polenta
crostini di polenta |
| 1 1/2 | c | Chicken broth - |
| 2/3 | c | Yellow cornmeal |
for roasted peppers
crostini di polenta |
| 7 | oz | Roasted red peppers - rinsed |
| 1 | tb | Fresh basil - chopped |
| 1/4 | c | Onion - chopped |
1 c Water
crostini di polenta |
| 1 | tb | Parmesan cheese - grated |
recipe Crostini Di Polenta
Recipe by: Adapted from a Bertolli Ad Polenta toast: Saute
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onion in a 4-quart saucepan coated with cooking spray over low heat until tender, about 5 minutes. Stir in
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broth. In a seperate bowl combine water and cornmeal; stir into the broth and cook, stirring until mixture
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boils and is thick, about 10 minutes. Add cheese and salt to taste. Line a 9x9-inch baking pan with
Crostini Di Polenta
foil; spray foil with cooking spray. Add polenta and spread in a smooth layer with a spatula. Refrigerate until
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cold and firm, about 2 hours. Turn polenta out of pan and peel off
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foil. Cut into triangles. Preheat oven to 425F. Spray a non-stick baking sheet with
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cooking spray. Arrange triangles on pan without touching. Bake on bottom rack
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until browned on bottom, about 15 minutes. Turn and bake until browned and
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crisp. Meanwhile cut peppers into even portions. Sprinkle with herbs. Arrange on top of each triangle. Serve warm
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or at room temperature.
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