Polenta appetizers?
Husband has declared appetizer night for Saturday night dinner, in front of the fireplace. I had the foresight to make and chill extra polenta this week to fry up into squares as the base of some delicious little bite, but can't seem to think of any topping except mushrooms. Any suggestions?
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15 Comments:
One thing I've made recently is a slice of spicy sausage (italian/chorizo) on top of a bed of greens (kale,beets,etc). Seems to be a good compliment of flavors and textures. As well as fitting in with fall.
winternutt at 12:05PM on 10/16/09
If it's not already fried you can try polenta fries. This recipe looks good: http://www.101cookbooks.com/archives/001473.html
wilma at 12:34PM on 10/16/09
Caramelized onions
Basil-tomato (or sundried tomato) relish/salsa
Ricotta, drizzle of pesto, garnish of parmigiano-reggiano
Mashed white beans, with fresh herbs, garlic and olive oil
Roasted garlic, slightly mashed
Olive tapenade
Artichoke tapenade
Spinach, artichoke, parmesan style dip/spread
Ricotta and roasted red peppers
Chunky, rich tomato sauce with a crumble garnish of ricotta salata
Sauce of Italian sausage, bell peppers, onions and tomato
Ricotta or marscapone, thin slices of proscuitto, caramelized fig, drizzle of honey
CJ McD at 12:38PM on 10/16/09
Spicy Breakfast sausage with a touch of apricot jam and some grated Parmesan. Sounds weird, but my mom made these for my bridal shower and they were a HUGE hit.
Steamed or sauteed shrimp with pesto and pancetta (based off this recipe).
Some others: Bruschetta topping & shaved pecorino, olive tapenade, slices of steak with a bit of chimmichuri, pulled pork
bitchincamero at 12:39PM on 10/16/09
Ratatouille
Grilled Peppers and Eggplant
Cary at 12:46PM on 10/16/09
Caramelized onions with fresh rosemary and gorganzola cheese, drizzle of honey optional
Goat cheese
Braised fennel and grilled shrimp
Pizza topping and a quick run under the broiler
Tuna with capers, fresh herbs, lemon and tapenade or a litte mashed anchovy
Creamed spinach with bacon
Pepperonata
Ratatouille or caponata
Grilled asparagus, proscuitto, ricotta or marscapone
Chutney
Salsa cruda (bruschetta tomato topping)
Roasted pumpkin or winter squash with sage
CJ McD at 12:54PM on 10/16/09
Marscapone and grilled stone fruits, drizzled with honey
Fennel-Tomato Pasta Sauce
Olive oil
1/2 cup diced onion
1 teaspoon minced garlic
1 cup diced fennel bulb
1 28-ounce can crushed tomatoes
2 tablespoons cream (optional)
1 teaspoon dried oregano
1/8 cup chopped fresh basil
1/8 teaspoon crushed red pepper
Salt and pepper to taste
Chopped parsley to taste
Sauté onion, green pepper, mushroom, garlic, and oil together over medium heat. In a separate pot simmer crushed tomatoes, fennel, and cream over low heat. Combine sauté mixture and the rest of the ingredients in with the tomatoes. Simmer for 30 to 40 minutes.
This is extra delicious if your roast the fennel first.
CJ McD at 1:02PM on 10/16/09
Bad idea to read all these posts just before lunch.
You guys ROCK!
And I have fennel in the veg drawer, just begging to be roasted....
sarajane at 1:09PM on 10/16/09
These two recipes would be great for a polenta appetizer:
Smoky Shrimp and Parmesan Polenta Cakes
Polenta with Goat Cheese and Pine Nuts
Hope this helps!
Chew on That at 3:46PM on 10/16/09
Sear the firm polenta squares. Top with caramelized onions, arrabiata sauce, asparagus spears (or something more seasonal if you'd prefer) and fresh mozzarella. Heat in the oven to melt the cheese.
phenoderr at 5:57PM on 10/16/09
you can put anything on top of good polenta and it'll be delicious! fact!
Christina at 6:42PM on 10/16/09
How about some pork pernil (shredded pork), queso fresco and tomatillo sauce or relish? The polenta would take the place of tamale masa.
CJ McD at 3:52PM on 10/17/09
Mmmmm. . .you guys sure have some good ideas.
betteirene at 10:18PM on 10/17/09
yes! i just made some amazing polenta rounds:
http://lveggplant.wordpress.com/2009/08/30/coconut-polenta-rounds-with-halibut-and-balsamicpea-pesto/
i signed up for a serious eats account just so i could post this comment, so you better make them too.
carolynmittens at 2:48PM on 10/18/09
I am sad to report that we were so tired on Saturday night, all we could do was muster the effort to top them with some fontina cheese and bake them. Sadly, those did not live up to your most excellent ideas. However, I have saved ALL of your ideas for future use, to redeem myself from this unfortunate polenta debacle. I have cornmeal and am not afraid to use it!
sarajane at 3:10PM on 10/19/09