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Tri-color Polenta Appetizers

We attended a birthday cocktail party last night, where I was to bring an appetizer. I wanted to try a new recipe. (From The Best of Fine Cooking: Appetizers Holiday 2007)

heart%20polenta.jpg

Make a big pot of polenta. (8 c. water, 3 c. polenta 1 t. salt. Cook 30 min.)

Divide polenta into three equal size bowls.

Cover a jelly roll pan with plastic wrap.

In first bowl, add 6-8 oz. pesto. Stir well, and spread in pan.
green%20polenta.jpg

In second bowl, add 2 T. butter, and 1/4 c. grated parmigiano cheese. Stir well, and spread over green layer.
Plain%20polenta.jpg

In third bowl, and a jar of roasted red peppers (pureed) OR a jar (drained) of pimentos that you pureed. Stir well, and spread over plain polenta layer.
red%20polenta.jpg

Cover with plastic wrap, and chill overnight. (Do this the day before you want to serve the appetizers.)

Cut appetizers into any shape with a cookie cutter that is deep enough to go through all three layers. Place cutouts on a clean cookie sheet, and sprinkle with grated parmigiano. Broil until cheese begins to brown (2-3 min.) Garnish, and place on serving platter. I used grape tomatoes and Italian parsley leaves. You could use olive slices, green chilies, sour cream, pimento, red pepper cut out, marinara sauce, etc.

Polenta%20cropped.jpg

Tomorrow...step-by-step apricot roses to garnish platter!

Comments (3)

Nancy:

The are adorable, Palma! Did they taste as good as they look?

Looks good - so you didn't do the hollowing out and the filling with cheese? I think that I will try that for our Christmas open house (if I have one! LOL) It is a challenge - so many recipes to try out and not enough time to test 'em all!

Palma, these are so pretty. I LOVE polenta. Glad to have something else to do with it!

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