Polenta Half-Moons with Whipped Goat Cheese

Total Time:
1 hr 10 min
Prep:
15 min
Inactive:
40 min
Cook:
15 min

Yield:
6 to 8 servings
Level:
Easy

CATEGORIES
Ingredients
  • Polenta:
  • 1 teaspoon kosher salt
  • 1 cup instant polenta
  • Vegetable oil cooking spray
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons finely grated Parmesan
  • Goat Cheese:
  • 4 ounces goat cheese, at room temperature
  • 3 tablespoons heavy cream, at room temperature
  • 3 tablespoons chopped fresh basil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup pine nuts, toasted
Directions

Cook's Note: Preheat oven to 350 degrees F. Arrange the pine nuts in a single layer on a baking sheet. Bake until lightly toasted, 6-8 minutes. Cool completely before using.

For the polenta: Preheat the broiler. Bring 3 cups water and the salt to a boil in a medium saucepan over medium-high heat. Stir in the polenta and continue to stir until the polenta is thick, 5 to 8 minutes. Transfer the polenta to a sheet of parchment paper. Roll the polenta into a 2 1/2-diameter log. Refrigerate until cool, 30 minutes.

Spray a heavy baking sheet with vegetable oil cooking spray. Slice the polenta into 1/8-inch-thick slices. Cut each slice of polenta in half to make half-moon shapes and arrange in a single layer on the prepared baking sheet. Brush with the olive oil and sprinkle with the Parmesan. Broil until the cheese is golden, 6 to 7 minutes. Set aside to cool for 10 minutes.

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. Stir in the pine nuts.

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.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    Not what you're looking for? Try:

    Table of Polenta

    Recipe courtesy of Michael Chiarello