Polenta Moons

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
Serves:12 moons

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Blog at WordPress.com.

Up ↑

%d bloggers like this: