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)
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.
In second bowl, add 2 T. butter, and 1/4 c. grated parmigiano cheese. Stir well, and spread over green layer.
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.
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.
Tomorrow...step-by-step apricot roses to garnish platter!