Recipes For 2008

Polenta Appetizers

A fun, easy recipe that you can make with the kids.

2 cups water
3 tbsps butter
pinch salt
1 cup instant polenta

Bring water, butter and salt to a boil in a pan. While whisking the water, slowly add the polenta and keep whising until thick, about 3-4 minutes. Immediately pour into a prepared (greased mini loaf pan or flat sheet pan) pan and spread as evenly as you can to about a 1/2" thickness. Set aside for about 15 minutes to set while you make the topping.

Topping

2 medium onions sliced
2 garlic cloves finely minced
1 tbsp balsamic vinegar
pinch salt
2 tbsps olive oil
blue cheese

In a frying pan, warm the olive oil. Add the garlic and onions and salt and saute until the onions are soft and begin to caramelize - about 5 to 6 minutes. Add the balsamic vinegar and cook until it is dissolved. Remove from pan and cool to room temperature

Assembly

Cut polenta into any shapes you wish. Brush with olive oil and put under a broiler for about 3 minutes or until the tops just start
to brown an crisp a bit.

Top with a little bit of the onion mixture and then some crumbled blue cheese. Serve at room temp.

NOTE: The polenta (uncut and unbroiled) can be made the day before, covered tightly and refrigerated. The onion mixture can also be made the day before, covered tightly and refrigerated. Bring both to room temp before proceeding.

Alternate Topping

1 medium tomato, peeled, seeded and chopped
1/4 cup chopped calamata pitted olives
1/4 cup finely minced red onion
3 tbsps olive oil
salt and pepper to taste

Mix altogether in a bowl and let marinate for at least 30 minutes before using. Can be made a day ahead of time, covered tightly and refrigerated. Drain off any excess liquid before using.