Sundried Tomato Polenta Bites
Sundried Tomato Polenta Bites could be just the gluten free recipe you've been looking for. This recipe serves 24. For 88 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. This hor d'oeuvre has 221 calories, 8g of protein, and 16g of fat per serving. Several people made this recipe, and 5815 would say it hit the spot. This recipe from Recipe Girl requires yellow cornmeal, fresh rosemary, whole milk, and pistachios. From preparation to the plate, this recipe takes roughly 50 minutes. Overall, this recipe earns a tremendous spoonacular score of 91%. Similar recipes include Spinach, Sundried Tomatoes and Feta Frittata Bites, Sundried Tomato Paste, and Sundried Tomato Sauce.
Servings: 24
Preparation duration: 40 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 cup (packed) fresh basil leaves, rinsed and dried
1 sprig fresh rosemary
1 sprig fresh thyme
1 clove garlic, peeled and crushed
2 ounces goat cheese, cut into small chunks
1/3 cup olive oil (more or less), for frying
2 Tablespoons freshly grated Parmesan cheese
chopped pistachio, optional
1/4 cup shelled pistachios
salt and freshly ground pepper, to taste
sea salt
1/3 cup sundried tomatoes packed in oil, drained & cut into smaller pieces
2 2/3 cups whole milk
1 cup yellow cornmeal or polenta
Equipment:
slotted spoon
baking pan
sauce pan
whisk
frying pan
paper towels
Cooking instruction summary:
1. Prepare polenta bites: Lightly oil 13x9-inch baking pan. Bring first 4 ingredients to simmer in a large saucepan over medium heat; simmer 5 minutes. Using a slotted spoon, remove herbs and garlic. Whisk in cornmeal in a slow steady stream; return to boil. Reduce heat to low. Simmer until the polenta is very thick, whisking often, about 10 minutes. Turn polenta out into prepared pan; spread to 1/2-inch thick layer- don't worry about making it perfect- just spread it out as even as you can. Let it cool completely. When the polenta is cool, use a 1 to a 1 1/2-inch round cutter to cut out 24 to 30 polenta rounds (as many as you can).2. Prepare pesto: Place basil, pistachios and cheese in a mini processor Blend to create a coarse puree. Add olive oil and blend until pesto is smooth. Season with salt and pepper.3. Pour about 1/3 cup olive oil into a large nonstick skillet to coat the bottom; heat over medium-high heat. Saute polenta rounds until they are lightly browned, about 1 minute on each side; transfer to paper towels to drain.4. Assemble: Top each polenta round with a small amount of pesto, a chunk of goat cheese and sundried tomato. Add a few chopped pistachios too, if you'd like. Finish them with a sprinkle of sea salt.
Step by step:
1. Prepare polenta bites: Lightly oil 13x9-inch baking pan. Bring first 4 ingredients to simmer in a large saucepan over medium heat; simmer 5 minutes. Using a slotted spoon, remove herbs and garlic.
2. Whisk in cornmeal in a slow steady stream; return to boil. Reduce heat to low. Simmer until the polenta is very thick, whisking often, about 10 minutes. Turn polenta out into prepared pan; spread to 1/2-inch thick layer- don't worry about making it perfect- just spread it out as even as you can.
3. Let it cool completely. When the polenta is cool, use a 1 to a 1 1/2-inch round cutter to cut out 24 to 30 polenta rounds (as many as you can).
Prepare pesto
1. Place basil, pistachios and cheese in a mini processor Blend to create a coarse puree.
2. Add olive oil and blend until pesto is smooth. Season with salt and pepper.
3. Pour about 1/3 cup olive oil into a large nonstick skillet to coat the bottom; heat over medium-high heat.
4. Saute polenta rounds until they are lightly browned, about 1 minute on each side; transfer to paper towels to drain.
5. Assemble: Top each polenta round with a small amount of pesto, a chunk of goat cheese and sundried tomato.
6. Add a few chopped pistachios too, if you'd like. Finish them with a sprinkle of sea salt.
Nutrition Information:
