Spinach Basil Pesto Polenta Appetizers
 
Prep time
Cook time
Total time
 
Recipe type: Appetizer
Serves: 6
Ingredients
  • Candied Lemon Peel
  • 1 lemon
  • water
  • 1 cup granulated sugar
  • Spinach Basil Pesto
  • 5-6 oz baby spinach leaves
  • .66 -.75 oz package fresh basil
  • 2 medium garlic cloves
  • ⅓ cup pine nuts
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp canola oil (I like to use this combination of oils for the flavor and health qualities of the extra virgin olive oil as well as the healthy omega-3 fats in the canola oil, but you can use all extra virgin olive oil if you like.)
  • ¾ tsp salt
  • generous grind of black pepper
  • Polenta Rounds
  • 1 tube of polenta
  • About 3 Tbsp olive oil
  • Sliced ham or prosciutto if you like (optional)
Instructions
Candied Lemon Peel
  1. Remove swaths of peel from the lemon with a peeler, trying to just get the outer yellow section of the peel and as little of the white pith as possible.
  2. Slice peel into very thin julienne strips.
  3. Place in a bowl or glass measuring cup that will hold 2 cups and fill with about 1 cup of water.
  4. Microwave on high 3 minutes – all microwaves are different but they need to boil about a minute.
  5. Pour into a strainer to drain liquid and rinse peels.
  6. Add back to bowl/measuring cup and repeat procedure with another cup water.
  7. Drain, rinse and repeat a third time.
  8. Drain, rinse and add back to bowl/measuring cup with 1 cup water and 1 cup sugar.
  9. Microwave on high 2-3 minutes to bring to a boil and then microwave on about 7 power for 10 minutes to simmer.
  10. Drain in a strainer (do not rinse) and spread on a rack to dry for 2-3 hours.
  11. Keep in an airtight container if not using right away.
Spinach Basil Pesto
  1. Place about half the spinach (as much as will fit) in the processor and process. Add more spinach successively until it all fits.
  2. Add the rest of the ingredients: basil through black pepper and process until fairly smooth, scraping down sides with a spatula as necessary.
Polenta Appetizers
  1. Preheat oven to 425 degrees F with a sheet pan in the oven.
  2. Slice polenta tube into rounds ¼ inch thick.
  3. Remove pan from oven.
  4. Pour in about 3 Tbsp oil and spread to coat.
  5. Spread rounds in pan and bake 25 minutes.
  6. Flip over and bake 15 minutes. (If the rounds near the edges of the pan are browning faster, rearrange them.)
  7. If you’re putting ham on, do it when you flip them. If you’re putting prosciutto on, put it on after 5 minutes. Both will shrink and crisp as they bake.
  8. Fifteen minutes after flipping, top each round with a dollop of spinach basil pesto and bake another 5 minutes (don’t put the lemon peel on until they’re done – it will burn).
  9. Remove from oven, top each round with a piece of lemon peel, and serve immediately.
Notes
Keep any leftover candied lemon peel in an airtight container for 1-2 weeks. They’re great sprinkled on salads or creamy soups or baked goods.
Recipe by Savory Nature at http://savorynature.com/2014/01/30/spinach-basil-pesto-polenta-appetizers/