Recipe courtesy of Giada De Laurentiis
Save Recipe Print
Total:
1 hr 10 min
Prep:
15 min
Inactive:
40 min
Cook:
15 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 10 min
Prep:
15 min
Inactive:
40 min
Cook:
15 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

Polenta:
Goat Cheese:

Directions

Watch how to make this recipe.

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.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Basic Polenta

Recipe courtesy of Giada De Laurentiis

Baked Polenta with Mushrooms & Blue Cheese

Recipe courtesy of Ina Garten

Polenta

Recipe courtesy of Curtis Aikens

Polenta

Recipe courtesy of Food Network Kitchen

Savory Polenta

Recipe courtesy of Alton Brown

Creamy Polenta

Recipe courtesy of Emeril Lagasse

Browse Reviews By Keyword

          Latest Stories