Polenta Toasts with Roasted Peppers
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Ingredients
- 1/4 cup finely chopped onion
- 1 teaspoon extra virgin olive oil
- 1-1 1/2 cup reduced sodium chicken broth
- 1 cup water
- 2/3 cup yellow corn meal
- 1 tablespoon grated Parmesan cheese
- Salt to taste
- 1 jar (7 ounces) roasted red peppers rinsed and drained
- 1 tablespoon chopped fresh basil or parsley
- 1 teaspoon extra virgin olive oil
- Freshly ground pepper
Instructions
- Combine the onion and olive oil in a 4-quart saucepan; cook, stirring over low heat until tender, about 5 minutes. Stir in the broth. In a separate bowl, combine the water and cornmeal; stir into the broth and cook, stirring constantly, until the mixture boils and is very thick, about 10 minutes. Add cheese and salt, to taste.
- Line a 13x9-inch baking pan with foil; spray foil lightly with olive oil cooking spray. Add the polenta and spread in a smooth layer with a spatula. Refrigerate until very cold and firm, about two hours. Turn polenta out of pan and peel off foil. Cut into 12 squares. Preheat oven to 425°F. Spray a nonstick-coated baking sheet with olive oil cooking spray. Arrange the polenta squares on the pan so that they are not touching.
- Bake on bottom oven rack until browned on bottom, about 15 minutes. Turn and bake until browned and crisp, about 10 minutes more.
- Meanwhile, cut peppers into 12 even portions and arrange on a platter. Drizzle with olive oil and sprinkle with herbs and a grinding of black pepper. Arrange on top of each polenta square. Serve warm or at room temperature.
