Bruschetta Polenta Food

BRUSCHETTA POLENTA

Steps:

• In a large skillet, cook polenta slices in oil over medium heat for 2 minutes on each side or until golden. , Place the bruschetta topping in a microwave-safe bowl; cover and cook on high for 1 minute. Spoon 1 tablespoon onto each slice of polenta; sprinkle with cheese.

VEGGIE BRUSCHETTA

Steps:

• Preheat oven to 425 degrees F. In a large bowl, combine tomatoes, sweet peppers, onion wedges and garlic. Add oil, kosher salt and black pepper; toss to coat. Transfer tomato mixture to a foil-lined shallow roasting pan.
• Roast for 35 to 40 minutes or until vegetables are tender and slightly charred on the edges, stirring twice. Cool slightly on a wire rack.
• Transfer tomato mixture to a food processor. Cover and pulse with several on-off turns until tomato mixture is chopped but still slightly chunky. Stir in balsamic vinegar and thyme. Stir in basil just before serving.
• Heat oven to 375 degrees F. Slice a 16-ounce whole grain baguette crosswise into 1/4-inch-thick slices (about 36 slices). Lightly coat bread slices with cooking spray. Place on a baking sheet. Bake for 4 to 6 minutes or until golden brown and crisp, turning once. Cool on a wire rack.
• Top each bread slice with 1 tablespoon of the vegetable mixture. Thinly shave 2 ounces Parmesan cheese. Place a piece or two of cheese atop veggie spread on each bread slice.

POLENTA BRUSCHETTA

Steps:

• Carefully unwrap polenta so as not to crumble it and slice the log into 12 even rounds.
• Add 2 tbs olive oil to a sauté pan and fry the polenta rounds until crisp. Flip the rounds and continue crisping the other side.
• Meanwhile, slice the tomatoes into 12 thick slices and drizzle them with the balsamic vinegar.
• Remove the polenta slices from the pan and put them onto a cookie sheet sprayed with non-stick cooking spray. Top each slice with a tomato, salt and pepper to taste, and bake at 350 degrees for 12 minutes.
• Once thoroughly heated, top the polenta stacks with a basil leaf and a slice of brie. Return to the oven for 5 minutes or until brie melts. Serve immediately.
• Makes 12 appetizers or 4 - 6 light entrees.

PORCHETTA AND POLENTA

Steps:

• Prepare the pork: To butterfly, slice down the middle of the pork with a sharp knife, about two-thirds of the way through. Open the meat like a book and pound with a mallet or heavy skillet into a 1-inch-thick rectangle, about
• 8 by 14 inches. Preheat the oven to 350 degrees. Season the pork with about 1 1/2 teaspoons salt. In a small bowl, mix the lemon zest, garlic, 2 teaspoons fennel seeds, the sage, rosemary and 1 1/2 teaspoons pepper. Rub the mixture all over the pork, then roll it up tightly and tie with twine. Drizzle the roll with olive oil and rub all over; sprinkle with pepper and more fennel seeds. (The roll can be prepared up to 3 days in advance; refrigerate until roasting.)
• Place the pork roll on a rack in a shallow roasting pan. Roast until a thermometer inserted into the middle registers 180 degrees and the pork is crusty on the outside, about 2 hours. Let rest 15 minutes before slicing.
• While the pork roasts, make the pickled onions: Bring the vinegar, sugar, 1/4 teaspoon salt, the bay leaf, fennel seeds and red pepper flakes to a boil in a small saucepan over medium-high heat. Add the onion slices and simmer 1 minute, then remove from the heat and let the onion cool in the liquid. (Leftover pickled onions will keep in the liquid for weeks.)
• Prepare the polenta: Place a large nonstick skillet over medium heat, add the olive oil and fry the polenta until golden and crisp, about 4 minutes per side. Drain on paper towels. To assemble, arrange the polenta on a platter or individual plates. Thinly slice the pork roll, then cut into bite-size pieces and pile on the polenta. Top with pickled onions and serve warm or at room temperature.

POLENTA BRUSCHETTA WITH TAPENADE

Steps:

• Bring the stock to the boil in a saucepan, then reduce to a simmer. Stirring continuously, pour in the polenta in a steady steam and cook for 5 mins until thickened. Stir in the basil and season with black pepper and salt, if you like. Spread on an oiled shallow tin measuring 24 x 18cm. Leave to set for 1 hr.
• Cut the polenta into 9 rectangles, each 8 x 6cm, then cut in half diagonally to make triangle shapes. Heat a griddle until hot, brush each triangle with oil and grill for 4-5 mins each side, until crisp and golden.
• Top each triangle with 1⁄2 tsp tapenade and half a tomato. Serve warm on salad leaves.

BRUSCHETTA RECIPE BY TASTY

Steps:

• In a medium sized mixing bowl combine the tomatoes, garlic, basil, olive oil, balsamic, salt, and pepper, and stir until evenly incorporated.
• Serve on toasted baguette.
• Enjoy!

CRAB & POLENTA BRUSCHETTA

Steps:

• Coat a 9-inch square baking pan with non-stick spray; set aside.
• MAKE THE POLENTA:.
• Combine water and salt in a saucepan over high heat.
• Slowly whisk in cornmeal, reduce heat to low, and simmer whisking constantly, until polenta is thick and smooth, 10 minutes.(My grandmother taught me to do it with a wooden spoon!).
• Remove polenta from heat; add Parmesan, cream, butter, and 1/2 tsp (or more) Tabasco, whisking until butter melts. (Toppings stay on the polenta better if it's smoothed a bit before chilling - use an offset spatula or a spoon.).
• Spread polenta in the prepared pan, cover with plastic wrap and chill 2 hours or overnight.
• Preheat a grill pan over high heat or preheat broiler to low.
• Turn chilled polenta out of pan; cut into 16 squares and brush with olive oil.
• Place polenta squares in grill pan and grill for 8-10 minutes or place polenta squares on broiler pan and broil until lightly browned.(When char marks are visible on the polenta edges, use a sturdy spatual to release it from the grill pan.).
• Cut squares into triangles.
• MAKE THE CRAB SALAD:.
• Combine tomatoes, scallions, maynnaise, sour cream, lime juice and the remaining Tabasco for the salad in a bowl until blended.
• Gently stir in crabmeat with a fork to coat with dressing.
• To serve, top each polenta triangle with 1 teaspoon crab salad.