Savory Bite-Size Polenta Cakes
As shared from the kitchen of Once Upon a Plate
Recipe yields about 14 (1 1/2-inch diameter) cakes
3 cups water
1 cup instant polenta
4 Tablespoons butter
1/2 cup finely grated Parmesan cheese
sea salt and cracked black pepper
7 cherry tomatoes, halved
7 thin strips of any of the following: anchovy filets, procuitto, or cooked bacon
7 Ciliegini, halved (small--cherry size, fresh mozzarella balls)
14 small basil leaves, for serving
In a saucepan bring water to a boil over medium heat, gradually whisk in the polenta and cook for two to 3 minutes while stirring, until thickened. Remove pan from heat, stir in butter, Parmesan, salt and pepper. Pour mixture into a lightly greased 8x8-inch square pan which has been lined with parchment baking paper. Use a slightly smaller pan if you want taller cakes.) Spread the cooked polenta to cover the base of the pan and smooth top. Chill in refrigerator for 45 minutes, or until set.
Use a 1 1/2 (or 2-inch) round cutter to cut 14 cakes from the polenta. Place each cake on a lightly greased baking tray, top each with a tomato half, salty strip (see choices above) that you prefer, and Ciliegini half. Broil under a hot broiler for 8 to 10 minutes or until golden and cheese has melted. Top each with a basil leaf to serve.
Recipe adapted from Donna Hay
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