Title: Crostini Di Polenta
Categories: Cookies
Yield: 18 servings
Polenta:
1/4 c Onion; chopped
1 1/2 c Chicken broth; canned
1 c Water
2/3 c Yellow corn meal
1 tb Parmesan cheese; grated
Roasted peppers:
7 oz Roasted red peppers; rinsed
-and drained
1 tb Fresh basil; chopped
Polenta toast: Saute onion in a 4-quart saucepan coated with
cooking spray over low heat until tender, about 5 minutes. Stir in
broth. In a separate bowl combine water and corn meal; stir into
the broth and cook, stirring until mixture boils and is thick,
about 10 minutes. Add cheese and salt to taste.
Line a 9x9-inch baking pan with foil; spray foil with cooking
spray. Add polenta and spread in a smooth layer with a spatula.
Refrigerate until cold and firm, about 2 hours. Turn polenta out
of pan and peel off foil. Cut into triangles.
Preheat oven to 425 F. Spray a non-stick baking sheet with cooking
spray. Arrange triangles on pan without touching. Bake on bottom
rack until browned on bottom, about 15 minutes. Turn and bake
until browned and crisp.
Meanwhile cut peppers into even portions. Sprinkle with herbs.
Arrange on top of each triangle. Serve warm or at room
temperature.
