Cold Polenta Appetizers Recipes

POLENTA CROSTINI

Polenta Crostini image

Provided by Michael Chiarello : Food Network

Time 2h

Yield 48 crostini

Number Of Ingredients 7

Ingredients

4 cups water
2 teaspoons salt
1/2 teaspoon freshly grated or ground nutmeg
1 cup fine grain polenta
1 cup freshly grated Parmesan
Freshly ground coarse black pepper
2 tablespoons minced fresh thyme leaves

Steps:

In a heavy saucepan, bring the water to a boil over high heat. Add 2 teaspoons salt and the nutmeg and reduce the heat to the medium. Add the polenta gradually, whisking constantly. Continue to whisk for 5 minutes as the mixture bubbles. Reduce the heat to low and cook, stirring occasionally, until the mixture begins to come away from the sides of the pan, about 10 minutes. Add 1/2 cup of the Parmesan cheese, 1 teaspoon thyme and 1/2 teaspoon pepper and stir to combine thoroughly.
Invert a rimmed baking sheet on a countertop and cover the surface with parchment paper. Spread the polenta out with a spatula into a smooth, even layer. Cover the polenta with another sheet of parchment paper. Place another baking sheet, right side up, on top of the parchment. With 2 hands, press down evenly on the top baking sheet until the polenta is 1/4 inch thick. The idea is to sandwich the polenta between 2 flat surfaces. Refrigerate for at least 1 hour or up to overnight.
Preheat the oven to 375 degrees F. Invert the baking sheets together. Remove the top baking sheet and the top layer of parchment paper. The smoother side of the polenta will be facing up. Cut the polenta into triangle about 2 inches long by 1 1/2 inches wide. Transfer the triangles to 1 or more baking sheets, spacing them 1/2-inch apart. Sprinkle about 1/2 cup of the remaining Parmesan cheese and the remaining thyme on top of triangles.
Bake the crostini until hot throughout and starting to brown, about 10 to 12 minutes. Turn the oven to broil and broil the crostini about 8 inches from the heat source until crispy and golden brown on top, about 3 minutes. Serve warm or at room temperature.
Calories: 21; Total Fat 0.5 grams; Saturated Fat: 0 grams; Protein: 1 grams; Total carbohydrates: 3 grams; Sugar: 0 grams Fiber: 0 grams; Cholesterol: 1 milligrams; Sodium: 123 milligrams

SOFT HERBED POLENTA

Soft Herbed Polenta image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 7

Ingredients

1 cup cornmeal
1/2 stick (4 tablespoons) unsalted butter
3 tablespoons freshly grated Parmesan cheese
3 tablespoons chopped fresh herbs, such as thyme, parsley and chives
2 cups whole milk
1 cup cold water
1/2 teaspoon salt

Steps:

Combine the milk, water, salt, and cornmeal in a 2 or 3 quart heavy bottomed saucepan. Stir with a whisk to eliminate any lumps. Heat just to a boil (but without scorching). Reduce the heat to very low and simmer the polenta for 25 minutes, stirring occasionally with a wooden spoon. If, near the end of the cooking, the polenta is becoming too thick and heavy to stir, add one or more tablespoons of cold water to loosen the mixture enough to be able to stir it, and to maintain a creamy consistency.
Remove from the heat. Immediately add the butter, the Parmesan cheese, the herbs and stir quickly to incorporate. The polenta can now be served soft, similar to a porridge, to accompany meat or game.

POLENTA APPETIZERS

Polenta Appetizers image

This is a great appetizer that can be made ahead of time and reheated in the oven or on a grill. I love to stir in freshly chopped cilantro before pouring into baking pan.

Provided by luvmybge

Categories < 30 Mins

Time 30m

Yield 18 Triangles

Number Of Ingredients 9

Ingredients

1 1/2 cups water
1 1/2 cups milk
2 tablespoons butter
1 ounce package onion soup mix
1 cup yellow cornmeal
1/2 cup whole kernel corn
1/2 cup bell pepper, chopped
1 jalapeno peppers or 1 cherry pepper, chopped,to taste (I like more)
1/2 cup shredded cheddar cheese or 1/2 cup feta

Steps:

Preheat oven to 350° degrees F.
Bring the water, milk and butter to a boil in a 3-quart saucepan.
With a wire whisk, stir in the cornmeal and onion soup mix.
Simmer uncovered, stirring constantly, for about 20 minutes or until thickened.
Stir in corn and peppers.
Spread the mixture in a lightly greased 9-inch square baking pan and sprinkle with the cheese.
Bake in 350° degree oven for about 20 minutes.
Let stand until cool and firm.
When cool, cut into triangles.
(cut into larger squares and cut squares in half to form triangles).
At this point it can be refrigerated or frozen.
When ready to serve, place on cookie sheet and reheat in oven or place on grill to heat until hot and a little crispy.

Nutrition Facts : Calories 71.1, Fat 3.5, SaturatedFat 2, Cholesterol 9.6, Sodium 183.6, Carbohydrate 8.2, Fiber 0.8, Sugar 0.6, Protein 2.3

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