Polenta Toasts With Roasted Peppers

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Polenta Toasts With Roasted Peppers

 

1/4 cup finely chopped onion

1 teaspoon extra virgin olive oil

1 1/2 cups reduced sodium chicken broth

1 cup water

2/3 cup yellow corn meal

1 tablespoon grated parmesan cheese salt to taste

 

Roasted Peppers WIth Herbs:

1 jar roasted red peppers, rinsed and drained, 7 ounces

1 tablespoon chopped fresh basil or parsley

1 teaspoon extra virgin olive oil

freshly ground black pepper

 

1. Polenta Toasts: Combine the onion and olive oil in a 4-quart saucepan;

cook stirring over low heat until tender, about 5 minutes. Stir in the

broth. In a separate bowl combine the water and cornmeal; stir into the

broth and cook, stirring constantly, until the mixture boils and is very

thick, about 10 minutes. Add cheese and salt, to taste.

2. Line a 13x9-inch baking pan with foil; spray foil lightly with olive oil

cooking spray. Add the polenta and spread in a smooth layer with a spatula.

Refrigerate until very cold and firm, about 2 hours. Turn polenta out of pan

and peel off foil. Cut into 12 squares. Preheat oven to 425 degrees. Spray a

non- stick coated baking sheet with olive oil cooking spray. Arrange the

polenta squares on the pan without touching.

3. Bake on bottom oven rack until browned on bottom, about 15 minutes. Turn

and bake until browned and crisp, about 10 minutes more.

4. Meanwhile cut peppers into 12 even portions and arrange on a platter.

Drizzle with olive oil and sprinkle with herbs and a grinding of black

pepper. Arrange on top of each polenta square. Serve warm or at room

temperature. Serves 12.