Roasted Red Pepper Polenta Triangles
Yield: Makes 24 triangles
These squares are a terrific gluten- and dairy-free appetizer base in all seasons — try our topping suggestions or invent your own.
Bring broth and salt to a boil. Add polenta, stirring constantly, until it thickens, about 2 minutes. Remove from heat. Stir in oil and red pepper. Spread mixture out evenly in a greased 9- by 11-inch baking sheet. Cool at least 1 hour or up to 24 hours.
Preheat oven to 400° F. Grease two 9- by 13-inch glass pans. Cut polenta into 4 strips vertically and 3 horizontally, ending with 12 even squares. Cut each square diagonally into 2 triangles. Place separated triangles in pans and bake 20 minutes or until lightly browned on bottoms.
These bite-size polenta triangles are a great base for a myriad of toppings. Here are some palate-pleasing ideas:
- Tomato and corn salsa with a dab of crème fraîche
- PCC Feta Sun-dried Tomato Spread
- PCC Smoked Mushroom Mousse
- Olive tapenade with crumbled goat cheese
- Herbed goat cheese (soften goat cheese and stir in minced, fresh herbs such as parsley, rosemary or chives)
- Caramelized onions and Gorgonzola
While this recipe traditionally calls for baking, try grilling the polenta for a tasty alternative that also keeps the kitchen cool on hot summer days. Brush the triangles on both sides with olive oil. Grill over medium heat about 2 to 3 minutes per side.
Each triangle without topping: 44 cal, 0.7 fat (0g sat), 0mg chol, 181mg sodium, 8.3g carb, 0.3g fiber, 1.3g protein
Recipe by, former PCC Cooks instructor