Polenta Half-Moons With Whipped Goat Cheese
Serves: 4
Llewellyn Gorczany
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
53
Sourness
36
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 tsp
Kosher Salt2 tbsps
Extra-Virgin Olive Oil2 tbsps
Grated Parmesan (finely)3 tbsps
Basil (chopped fresh)1 cup
Pine Nut (toasted)Directions:
1
Stir in the pine nuts
2
Watch how to make this recipe
3
Cook's Note: Preheat oven to 350 degrees F
4
Arrange the pine nuts in a single layer on a baking sheet
5
Bake until lightly toasted, 6-8 minutes
6
Cool completely before using
7
For the polenta: Preheat the broiler
8
Bring 3 cups water and the salt to a boil in a medium saucepan over medium-high heat
9
Stir in the polenta and continue to stir until the polenta is thick, 5 to 8 minutes
10
Transfer the polenta to a sheet of parchment paper
11
Roll the polenta into a 2 1/2-diameter log
12
Refrigerate until cool, 30 minutes
13
Spray a heavy baking sheet with vegetable oil cooking spray
14
Slice the polenta into 1/8-inch-thick slices
15
Cut each slice of polenta in half to make half-moon shapes and arrange in a single layer on the prepared baking sheet
16
Brush with the olive oil and sprinkle with the Parmesan
17
Broil until the cheese is golden, 6 to 7 minutes
18
Set aside to cool for 10 minutes
19
For the goat cheese: Beat the goat cheese, cream, basil, salt and pepper in a medium bowl using an electric hand mixer on medium speed until light and fluffy, 1 minute
20
Using two spoons to measure, place 1/2 to 3/4 teaspoon-size dollops of the goat cheese mixture on top of the polenta slices and serve