Polenta Appetizers
 
Prep time
Cook time
Total time
 
Serves: 6-8
Ingredients
  • 1 tube of polenta
  • 3 Tbsp extra virgin olive oil
  • 1 bunch asparagus (you’ll probably have some leftover for another use)
  • 3-4 Roma tomatoes
  • 2-3 slices prosciutto
  • Some thin mozzarella slices and a little grated Parmesan
  • A few fresh basil leaves, julienned
Instructions
  1. Preheat 425 degree F oven with a sheet pan in it.
  2. Slice polenta into ¼ inch thick rounds.
  3. Break stem ends off asparagus and cut into 1 ½ inch long pieces.
  4. Cut Roma tomatoes in half crosswise and scoop out watery pulp and seeds.
  5. Slice Romas crosswise into ¼ inch slices.
  6. Trim fat from edge of prosciutto and then cut in half crosswise and then slice into 1 inch wide strips.
  7. Wrap each prosciutto strip around 2 pieces of asparagus. (It looks nice if one of the pieces is the tip of the asparagus spear.)
  8. When oven is preheated, remove pan and pour oil into pan and brush it around to coat.
  9. Arrange polenta slices on pan.
  10. Bake 25 min.
  11. Flip.
  12. Top with toppings (asparagus wrapped in prosciutto or seeded sliced Roma tomatoes – no cheese yet. The vegetables are going to roast as the polenta rounds finish baking.)
  13. Bake 10 min.
  14. Top with mozzarella for tomatoes and grated parmesan for asparagus.
  15. Bake 6 min until cheese melts.
  16. Top tomatoes and mozzarella with some fresh basil strips.
Notes
If you’re taking this along to a party, bake up to the point where you top with the cheese. Arrange on an oven-safe serving plate. Top with the cheese and basil but don’t bake and just heat for a few minutes in the oven when you get there.
Recipe by Savory Nature at http://savorynature.com/2013/12/09/polenta-appetizers/