Crisp Parmesan Olive Sundried Tomato Polenta Bites Recipes

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PARMESAN CRISPS



Parmesan Crisps image

Provided by Giada De Laurentiis

Categories     appetizer

Time 10m

Yield 8 to 10 crisps

Number Of Ingredients 1

1/2 cup grated Parmesan

Steps:

  • Preheat oven to 400 degrees F.
  • Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. A silicone baking sheet is highly recommended. Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
  • Bake for 3 to 5 minutes or until golden and crisp. Cool.

PARMESAN POLENTA FOR GRILLING



Parmesan Polenta for Grilling image

A nice side to many Italian dish that can be made upto 3 days ahead and grilled, fried, or toasted when ready to serve. Cool and chill time not included in cook time.

Provided by Debbwl

Categories     Grains

Time 30m

Yield 8 serving(s)

Number Of Ingredients 5

3 cups chicken stock, veal stock or 3 cups water
2 teaspoons fresh rosemary, finly chopped (optional)
1 cup yellow cornmeal
3/4 cup parmesan cheese, shredded
2 tablespoons olive oil (use olive oil with stock and butter with water) or 2 tablespoons butter (use olive oil with stock and butter with water)

Steps:

  • Bring stock or water (pinch of salt if using water) to boiling in a 2 quart sauce pan. Add rosemary if using. Slowly whisk in the cornmeal to the boiling stock / water, whisking constantly. Cook and whisk until mixture returns to boiling. Reduce heat to very low. Cover and simmer for 15 minutes, stirring occasionally. Add Parmesan cheese and olive oil / butter.
  • Pour into a greased 8x4x2-inch loaf pan. Cool 1 hour. Cover and chill several hours or over night. Polenta may be kept in the refrigerator for up to 3 days before serving. To serve, remove polenta from pan and cut into 1/2-inch-thick slices.
  • **To bake, place slices in a single layer on a greased baking sheet. Bake, covered, in a 400 degree F oven for 10 to 12 minutes or until heated through.
  • **To fry, heat 2 teaspoons olive oil in a large nonstick skillet or on a griddle over medium heat. Add polenta slices and cook about 6 minutes or until golden brown, turning once during cooking time.
  • **To toast, lightly brush slices with olive oil and arrange on a lightly oiled baking sheet. Place under broiler, 4 to 5 inches away from the heat source, for 4 to 5 minutes per side or until golden brown and crisp.

CHEESY SUN-DRIED TOMATO AND OLIVE POLENTA WEDGES



Cheesy Sun-Dried Tomato and Olive Polenta Wedges image

Serve as a side or with a light salad. This recipe will be gluten-free if you use a gluten-free stock. As a variation -This can also be made in a 24cm square tin and then lightly sprayed with cooking oil. Cut into squares and warm either using a BBQ, frypan or using a health grill to brown. Please note that cooking time does not include chill time

Provided by Jubes

Categories     Australian

Time 50m

Yield 8 serving(s)

Number Of Ingredients 9

1 liter vegetable stock (I use Massell brand that is gluten-free and vegan)
1 cup polenta (not the instant polenta)
1 cup crumbled feta cheese
1 cup coarsely grated parmesan cheese
1/2 cup fresh basil, chopped roughly
1/3 cup seeded black olives, chopped
2/3 cup drained sun-dried tomato, chopped finely
plain flour or finely ground rice flour
vegetable oil, for shallow-frying or cooking spray, for grilling

Steps:

  • Lightly grease a round sandwich (sponge)cake pan.
  • Using a large saucepan, bring the stock to a boil. Add the polenta and reduce to a simmer. Stir constantly for about 10-15 minutes, or until the polenta is very thick.
  • Remove from the heat and stir in the cheeses, basil, olives and tomatoes.
  • Press the polenta mixture firmly into the prepared tin. Smooth over the top. Cool to room temperature and then refrigerate until firm. this will be at least 2 hours.(This stage can be done a day ahead).
  • Cut polenta into 16 wedges. Dust the wedges in flour (use either regular or gluten-free/rice flour)and shallow fry in a large frying pan, until browned and crisp on both sides. Drain on absorbent paper (or use a wire rack) before serving.
  • Variation- use a larger tin - that will produce a flatter polenta cake. Cut into squares or wedges. Spray with a cooking oil spray and grill, BBQ or use a health grill.
  • Should have 8 serves.

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