Polenta Bites With Blue Cheese Tomatoes And Pine Nuts Food
POLENTA BITES WITH BLUE CHEESE, TOMATOES, AND PINE NUTS
Categories Tomato Bake Blue Cheese Pine Nut Cornmeal Bon Appétit
Yield Makes 24
Number Of Ingredients 8
Steps:
- Lightly butter 24 mini muffin cups (each about 1 3/4 inches in diameter with 1/2-inch-high sides).
- Bring broth to boil in medium saucepan over medium-high heat. Reduce heat to medium; gradually whisk in cornmeal. Cook until mixture is very thick, stirring constantly, about 2 minutes. Remove from heat. Stir in Parmesan. Season with salt.
- Spoon 1 1/2 tablespoons hot polenta into each muffin cup. Using back of spoon, pack polenta firmly into cups. Using finger, make indentation in center of each polenta tart for filling. Chill until cold and set, about 3 hours. (Can be made 1 day ahead. Cover; keep chilled.)
- Preheat oven to 350°F. Line baking sheet with foil. Using tip of knife, lift polenta tarts from pan. Transfer tarts, indented side up, to prepared baking sheet. Place 1 blue cheese cube in each indentation. Sprinkle green onion and pine nuts over cheese. Top each tart with 2 tomato quarters. Bake until cheese is melted and polenta is warmed through, about 5 minutes. Transfer tarts to platter; sprinkle with basil and serve.
CHEESY POLENTA
This versatile side dish would work great along with pork, chicken, beef or fish. The trick is to slowly add the cornmeal and whisk constantly to avoid lumps.
Provided by dadrules
Categories Side Dish Grain Side Dish Recipes Polenta Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- In a large pot over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta. Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking. Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.
Nutrition Facts : Calories 231.6 calories, Carbohydrate 18.4 g, Cholesterol 37.9 mg, Fat 14.1 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 8.3 g, Sodium 658.4 mg, Sugar 3.8 g
POLENTA BITES WITH BLUE CHEESE, TOMATOES AND PINE NUTS
Little polenta "Tarts" are filled with tomatoes, pine nuts and blue cheese. Then popped into an oven until the cheese melts. Delicious, easy and impressive.
Provided by MarieRynr
Categories Cheese
Time 3h5m
Yield 24 polenta bites
Number Of Ingredients 8
Steps:
- Lightly butter 24 mini muffin cups.
- Bring broth to boil in medium saucepan over medium high heat.
- Reduce heat to medium; gradually whisk in cornmeal.
- Cook until mixture is very thick, stirring constantly, about 2 minutes.
- Remove from heat.
- Stir in parmesan.
- Season with salt.
- Spoon 1 1/2 TBS hot polenta into each muffin cup.
- Using back of spoon, pack polenta firmly into cups.
- Using finger, make indentation in center of each polenta tart for filling.
- Chill until cold and set, about 3 hours.
- (Can be made 1 day ahead, cover and keep chilled.) Preheat oven to 350*F.
- Line baking sheet with foil.
- Using tip of knife, lift polenta tarts from pan.
- Transfer tarts, indented side up, to prepared baking sheet.
- Place 1 cube blue cheese in each indentation.
- Sprinkle green onion and pine nuts over cheese.
- Top each with 2 tomato quarters.
- Bake until cheese is melted and polenta is warmed through, about 5 minutes.
- Transfer tarts to platter; sprinkle with basil and serve.
Nutrition Facts : Calories 51.5, Fat 2.6, SaturatedFat 1.2, Cholesterol 5.4, Sodium 99.3, Carbohydrate 4.7, Fiber 0.5, Sugar 0.1, Protein 2.7
POLENTA BITES WITH BLUE CHEESE, TOMATOES, AND PINE NUTS
Steps:
- Lightly butter 24 mini muffin cups (each about 1 3/4 inches in diameter with 1/2-inch-high sides). Bring broth to boil in medium saucepan over medium-high heat. Reduce heat to medium; gradually whisk in cornmeal. Cook until mixture is very thick, stirring constantly, about 2 minutes. Remove from heat. Stir in parmesan. Season with salt.
- Spoon 1 1/2 tablespoons hot polenta into each muffin cup. Using back of spoon, pack polenta firmly into cups. Using finger, make indentation in center of each polenta tart for filling. Chill until cold and set, about 3 hours. (Can be made 1 day ahead. Cover; keep chilled.)
- Preheat oven to 350°F. Line baking sheet with foil. Using tip of knife, lift polenta tarts from pan. Transfer tarts, indented side up, to prepared baking sheet. Place 1 blue cheese cube in each indentation. Sprinkle green onion and pine nuts over cheese. Top each tart with 2 tomato quarters. Bake until cheese is melted and polenta is warmed through, about 5 minutes. Transfer tarts to platter; sprinkle with basil and serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
POLENTA BITES WITH BLUE CHEESE, TOMATOES AND PINE NUTS
Steps:
- ightly butter 24 mini muffin cups (each about 1 3/4 inches in diameter with 1/2-inch-high sides). Bring broth to boil in medium saucepan over medium-high heat. Reduce heat to medium; gradually whisk in cornmeal. Cook until mixture is very thick, stirring constantly, about 2 minutes. Remove from heat. Stir in Parmesan. Season with salt. Spoon 1 1/2 tablespoons hot polenta into each muffin cup. Using back of spoon, pack polenta firmly into cups. Using finger, make indentation in center of each polenta tart for filling. Chill until cold and set, about 3 hours. (Can be made 1 day ahead. Cover; keep chilled.) Preheat oven to 350°F. Line baking sheet with foil. Using tip of knife, lift polenta tarts from pan. Transfer tarts, indented side up, to prepared baking sheet. Place 1 blue cheese cube in each indentation. Sprinkle green onion and pine nuts over cheese. Top each tart with 2 tomato quarters. Bake until cheese is melted and polenta is warmed through, about 5 minutes. Transfer tarts to platter; sprinkle with basil and serve.
GRILLED TOMATOES WITH CABRALES BLUE CHEESE AND PINE NUTS
Am laying out garden beds, trying to fit in just a few more tomato varieties to try out in our hot & humid summers. Dreaming of great big beefsteaks - crimson reds, chocolatey browns, glowing yellows & oranges & fantastically multicoloreds - all shapes, round, oval, boat-shaped, pleated, ribbed...mmmm summer maters! So of course I have an eye towards making use of those tomatoes. Found this in the Washington Post who attributed recipe to Arlington resident Emily Connor. Nice job, Emily!
Provided by Busters friend
Categories < 60 Mins
Time 55m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Toast pine nuts by placing them in a medium nonstick skillet over medium heat. Toast, stirring constantly, for 3 to 4 minutes, until the nuts have browned evenly. Transfer to a small bowl and set aside.
- Prepare the grill. If using a gas grill, heat it to medium. If using a charcoal grill, start the charcoal or wood briquettes; when the briquettes are ready, distribute them evenly under the cooking area for direct heat. Oil the grate.
- Brush the tomato slices with olive oil on both sides and season both sides with salt and pepper to taste. Grill for 1 to 2 minutes, turning the slices every 30 seconds or so, until they are lightly charred on both sides.
- Transfer the tomato slices to a platter or individual plates; top each with some of the crumbled Cabrales cheese. Drizzle evenly with the extra-virgin olive oil and vinegar. Top with pine nuts and serve immediately.
Nutrition Facts : Calories 192.5, Fat 19.4, SaturatedFat 2.3, Sodium 5, Carbohydrate 4.7, Fiber 1.4, Sugar 2.7, Protein 2
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