Crispy Polenta Bites With Arugula Tapenade Recipe 395

Steps:

• Combine the water and salt in a heavy large saucepan. Bring the water to a boil over high heat. Gradually whisk in the polenta. Decrease the heat to medium-low. Stir constantly until polenta thickens, about 5 minutes. Add the garlic and arugula, and stir until the arugula is wilted. Stir in the butter, cream, and cheese, if using. Season the polenta, to taste, with salt and pepper.

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.

Steps:

• 1. Trim the polenta's rounded edges to create a rectangle; halve lengthwise. Spread the panko on a plate. Press both sides of the polenta in the panko to coat. In a nonstick skillet, heat 1 tablespoon of the oil. Cook the polenta until crispy, 2 to 3 minutes per side; add 1 tablespoon of the oil after flipping. 2. Meanwhile, in a bowl, mix the remaining 1 tablespoon of oil with the lemon juice, arugula and olives. Season with salt and black pepper and toss. 3. Cut the polenta into 16 pieces. Top with the radishes and arugula tapenade.

Steps:

• Preheat oven to 450°F. Brush both sides of polenta slices very lightly with oil and arrange on 2 rimmed baking sheets. Roast polenta until lightly golden brown and warmed through, about 25 minutes.
• Meanwhile, melt butter with remaining 2 Tbsp. oil in large, deep skillet over medium-high heat. Add mushrooms and cook, stirring often, until tender and browned, about 12 minutes. Add shallots, vinegar, salt, black pepper, and red pepper and cook, stirring, until tender, about 5 minutes. Stir in parsley.
• Divide mushroom mixture between baking sheets with polenta. Top with cheese. Continue to roast until cheese is melted, about 5 minutes.
• Arrange polenta bites on a platter and serve.
• Do Ahead
• Mushroom mixture can be made 1 day ahead. Transfer to an airtight container and chill.

Steps:

• Lightly grease a square brownie pan with olive oil. Bring the vegetable broth to the boil, turn the heat down to a simmer and add the polenta. Whisk vigorously as it will thicken immediately. Keep whisking to remove any lumps. Once very thick, pour into the prepared pan and smooth out the top. Set aside to cool and then refrigerate for at least an hour until firm. Slice the polenta into small squares, brush with a little olive oil and place under the grill (broiler) for a few minutes until crisp. Top each square with a heaped teaspoon of tapenade and half a cherry tomato. Sprinkle with parsley and black pepper to serve.