Polenta Bruschetta Recipes

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.

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.

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.

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.