Polenta is of Italian origin.It is cornmeal cooked with water or cream.Served usually the starch in a main course.Polenta goes well with marinara sauce or other italian sauces.This recipe uses cooked polenta and bakes them to crisp them and topped with a sundried tomato goat cheese spread for an appetizer.
Preparation time:1 hour
1 Polenta log
1 cup instant polenta(cook in 3 cups of water and salt to taste to a firm mixture)
4 ounces goat cheese
10 sundried tomatoes
1/2 tablespoon olive oil
10 fresh basil leaves
1 teaspoon crushed red chili pepper flakes or garlic and herb seasoning
1.Preheat oven to 350 degrees.
2.Whip the goat cheese, basil and sundried tomato in a food processor until well combined.
3.If using fresh polenta, cook the polenta and roll it in a food wrap into a log and refrigerate for 30 minutes until set .
4.Slice the log into 1/3 inch slices and lay them on a baking sheet lined with parchment paper.Coat the polenta slices with olive oil
5.Bake in oven for about 35-40 minutes until the crust is crispy.Spread the goat cheese on the polenta moons. If you like you can sprinkle a pinch of red chili flakes or garlic or herb seasoning on top.
The polenta cooked should be firm to be able to set into a log.If too runny you will not be able to cut slices out of it.
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