POLENTA BRUSCHETTA
Crispy polenta rounds topped with fresh mozzarella and bruschetta make this a tasty appetizer.
Provided by Land O'Lakes
Categories Bruschetta Appetizer
Yield 12 servings
Number Of Ingredients 16
Steps:
- Heat oven to 200°F.
- Combine all bruschetta topping ingredients in bowl; set aside.
- Mix bread crumbs with Italian seasoning in shallow bowl. Place flour and egg into separate shallow bowls. Dip both sides of each polenta slice into flour, then into beaten egg and then bread crumb mixture.
- Melt 2 tablespoons butter in 10-inch skillet over medium heat until sizzling; add 6 slices polenta. Cook 3-5 minutes or until golden brown on bottom. Turn polenta slices; cook 3-5 minutes or until golden brown. Remove polenta to ungreased baking sheet; place in oven to keep warm.
- Wipe out skillet with dry paper towels. Repeat with remaining 2 tablespoons butter and polenta slices.
- Top each polenta slice with 1 slice mozzarella and 2 tablespoons bruschetta mixture.
Nutrition Facts : Calories 190 calories, Fat 9 grams, SaturatedFat grams, Transfat grams, Cholesterol 50 milligrams, Sodium 390 milligrams, Carbohydrate 17 grams, Fiber 1 grams, Sugar grams, Protein 8 grams
EASY BRUSCHETTA
I always serve this as a starter at dinner parties. Everyone loves it because it is so light and tasty.
Provided by JANWEISBERGER
Categories Appetizers and Snacks Bruschetta Recipes
Time 20m
Yield 16
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Combine tomato, basil, and red onion in a small mixing bowl; stir well. Season with freshly ground black pepper. Set aside.
- Arrange bread on a baking sheet. Place in oven, and bake until well toasted, approximately 5 minutes.
- Remove bread from oven, and transfer to a large serving platter. Let bread cool 3 to 5 minutes. Rub garlic into the top of each slice of toast; the toast should glisten with the garlic. Spoon the tomato mixture generously onto each slice, and serve.
Nutrition Facts : Calories 90.4 calories, Carbohydrate 17.8 g, Fat 0.6 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 0.2 g, Sodium 186.3 mg, Sugar 1.7 g
POLENTA BRUSCHETTA
An easy and delicious alternative to traditional bruschetta--especially for those of us who are allergic to wheat or gluten!
Provided by merron-iru kami
Categories Vegetable
Time 37m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Carefully unwrap polenta so as not to crumble it and slice the log into 12 even rounds.
- Add 2 tbs olive oil to a sauté pan and fry the polenta rounds until crisp. Flip the rounds and continue crisping the other side.
- Meanwhile, slice the tomatoes into 12 thick slices and drizzle them with the balsamic vinegar.
- Remove the polenta slices from the pan and put them onto a cookie sheet sprayed with non-stick cooking spray. Top each slice with a tomato, salt and pepper to taste, and bake at 350 degrees for 12 minutes.
- Once thoroughly heated, top the polenta stacks with a basil leaf and a slice of brie. Return to the oven for 5 minutes or until brie melts. Serve immediately.
- Makes 12 appetizers or 4 - 6 light entrees.
Nutrition Facts : Calories 73.4, Fat 6.2, SaturatedFat 2.8, Cholesterol 14.2, Sodium 90.8, Carbohydrate 1.4, Fiber 0.5, Sugar 0.9, Protein 3.3
BRUSCHETTA POLENTA
Prepared polenta can be found in the Italian, ethnic section or refrigerated section of your grocery store.
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 6 servings.
Number Of Ingredients 4
Steps:
- In a large skillet, cook polenta slices in oil over medium heat for 2 minutes on each side or until golden. , Place the bruschetta topping in a microwave-safe bowl; cover and cook on high for 1 minute. Spoon 1 tablespoon onto each slice of polenta; sprinkle with cheese.
Nutrition Facts : Calories 116 calories, Fat 5g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 603mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
POLENTA BRUSCHETTA WITH TAPENADE
Ideal for those on wheat-free or gluten-free diets
Provided by Good Food team
Categories Buffet, Canapes, Lunch, Side dish, Snack, Starter, Supper
Time 40m
Number Of Ingredients 7
Steps:
- Bring the stock to the boil in a saucepan, then reduce to a simmer. Stirring continuously, pour in the polenta in a steady steam and cook for 5 mins until thickened. Stir in the basil and season with black pepper and salt, if you like. Spread on an oiled shallow tin measuring 24 x 18cm. Leave to set for 1 hr.
- Cut the polenta into 9 rectangles, each 8 x 6cm, then cut in half diagonally to make triangle shapes. Heat a griddle until hot, brush each triangle with oil and grill for 4-5 mins each side, until crisp and golden.
- Top each triangle with 1⁄2 tsp tapenade and half a tomato. Serve warm on salad leaves.
Nutrition Facts : Calories 198 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.97 milligram of sodium
CRAB & POLENTA BRUSCHETTA
As you probably know, my family before-me loved polenta and they still do. So this recipe caught my attention, and then we bought the items and yesterday we made it! I loved it & the staff did too! :) Feel free to substitute ready-to-eat-polenta if you'd like. Slice it into rounds (as it looks like a round log) grill, and then top with crab salad. Actually - the whole recipe could all be store-bought-ready-to-eat! However, I doubt that it would taste as great IMHO! ;) CuisineAtHome, Issue #78, December 2009.Total cooking & prep time = 1 hr + chilling.
Provided by Manami
Categories Lunch/Snacks
Time 1h
Yield 32 Polenta Triangles
Number Of Ingredients 15
Steps:
- Coat a 9-inch square baking pan with non-stick spray; set aside.
- MAKE THE POLENTA:.
- Combine water and salt in a saucepan over high heat.
- Slowly whisk in cornmeal, reduce heat to low, and simmer whisking constantly, until polenta is thick and smooth, 10 minutes.(My grandmother taught me to do it with a wooden spoon!).
- Remove polenta from heat; add Parmesan, cream, butter, and 1/2 tsp (or more) Tabasco, whisking until butter melts. (Toppings stay on the polenta better if it's smoothed a bit before chilling - use an offset spatula or a spoon.).
- Spread polenta in the prepared pan, cover with plastic wrap and chill 2 hours or overnight.
- Preheat a grill pan over high heat or preheat broiler to low.
- Turn chilled polenta out of pan; cut into 16 squares and brush with olive oil.
- Place polenta squares in grill pan and grill for 8-10 minutes or place polenta squares on broiler pan and broil until lightly browned.(When char marks are visible on the polenta edges, use a sturdy spatual to release it from the grill pan.).
- Cut squares into triangles.
- MAKE THE CRAB SALAD:.
- Combine tomatoes, scallions, maynnaise, sour cream, lime juice and the remaining Tabasco for the salad in a bowl until blended.
- Gently stir in crabmeat with a fork to coat with dressing.
- To serve, top each polenta triangle with 1 teaspoon crab salad.
Nutrition Facts : Calories 32.1, Fat 1.3, SaturatedFat 0.6, Cholesterol 7.6, Sodium 63.6, Carbohydrate 3.3, Fiber 0.3, Sugar 0.1, Protein 1.9
More about "bruschetta polenta recipes"
ROASTED VEGETABLES ON POLENTA BRUSCHETTA | TESCO REAL …
From realfood.tesco.com
PESTO POLENTA BITES WITH TOMATO BRUSCHETTA - JOYFUL …
From joyfulhealthyeats.com
RECIPE: POLENTA BRUSCHETTA - WINDSOREATS
From windsoreats.com
MUSHROOM AND SAUSAGE POLENTA BRUSCHETTA THE RECIPE …
From eastewart.com
GRILLED POLENTA BRUSCHETTA RECIPE | DERRICK RICHES
From derrickriches.com
GRILLED POLENTA BRUSCHETTA FROM THE FITCHEN
From thefitchen.com
POLENTA BRUSCHETTA WITH SHRIMP AND SPINACH PESTO
From tablespoon.com
POLENTA BRUSCHETTA | NUTRITIOUS EATS
From nutritiouseats.com
CRUSTED POLENTA BRUSCHETTA RECIPE | CDKITCHEN.COM
From cdkitchen.com
CHERRY MINT POLENTA BRUSCHETTA RECIPE - VEGETARIAN 'VENTURES
From vegetarianventures.com
BRUSCHETTA ON POLENTA - CANADIAN FOOD EXPORTERS …
From cfea.com
SHRIMP AND POLENTA WITH TOMATO BRUSCHETTA - DELALLO
From delallo.com
EASY VEGAN BRUSCHETTA WITH BAKED POLENTA ROUNDS
From veggiesdontbite.com
BAKED POLENTA BITES WITH BUTTERNUT SQUASH BRUSCHETTA RECIPE
From prettylifegirls.com
POLENTA BRUSCHETTA — SAM THE COOKING GUY
From thecookingguy.com
POLENTA BRUSCHETTA - MY PLANT BASED GLOW
From myplantbasedglow.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
POLENTA BRUSCHETTA RECIPE – EPISODE +20 COOKING VIDEOS
From tpwrecipes.com
POLENTA BRUSCHETTA - THINLYSPREAD.CO.UK
From thinlyspread.co.uk
BAKED POLENTA BITES WITH BUTTERNUT SQUASH BRUSCHETTA
From ancientharvest.com
POLENTA BRUSCHETTA - THE FITNESSISTA
From fitnessista.com
POLENTA BRUSCHETTA & TOMATO-ONION TOPPING - DISH BY DISH
From dishbydish.net
CLASSIC BRUSCHETTA - AUTHENTIC ITALIAN RECIPES
From authenticitalianrecipes.com
POLENTA BRUSCHETTA – SUMMER FRESH
From summerfresh.com
CHEEZY POLENTA BRUSCHETTA [VEGAN, GLUTEN-FREE] - ONE GREEN PLANET
From onegreenplanet.org
POLENTA BRUSCHETTA | AURORA IMPORTING AND DISTRIBUTING
From auroraimporting.com
VEGGIE BRUSCHETTA RECIPE | EATINGWELL
From eatingwell.com
POLENTA BRUSCHETTA - RADHI
From radhidevlukia.co
BAKED POLENTA BITES WITH BUTTERNUT SQUASH BRUSCHETTA
From vegetariantimes.com
POLENTA BRUSCHETTA [VEGAN, GLUTEN-FREE] - ONE GREEN PLANET
From onegreenplanet.org
MEATLESS MONDAY: CRISPY POLENTA BRUSCHETTA BITES
From sarcasticcooking.com
BRUSCHETTA WITH CROSTINI OR GRILLED POLENTA - OPRAH.COM
From oprah.com
WAFFLED POLENTA WITH BLISTERED TOMATO BRUSCHETTA - 90/10 NUTRITION
From 9010nutrition.com
POLENTA BRUSCHETTA AND PASTA SALAD AMAZINGNESS | BEV COOKS
From bevcooks.com
GLUTEN-FREE POLENTA BRUSCHETTA - DISH BY DISH
From dishbydish.net
POLENTA BRUSCHETTA - EAT WELL RECIPE - NZ HERALD
From nzherald.co.nz
BAKED POLENTA BITES WITH BUTTERNUT SQUASH BRUSCHETTA
From livenaturallymagazine.com
BROILED POLENTA BRUSCHETTA | FLORIDA TOMATO COMMITTEE
From floridatomatoes.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love