Polenta Appetizers with Kale Pesto and Other Stuff!
 
Prep time
Cook time
Total time
 
Recipe type: Appetizer
Ingredients
  • A roughly 1 lb. tube of polenta
  • 3 Tbsp cooking oil
  • 1 zucchini
  • Hard salami or pepperoni and/or chicken breast and bacon
  • Kale Pesto
Instructions
  1. Place a sheet pan in oven and preheat to 425 degrees F.
  2. Slice polenta into about ⅛ inch thick round slices.
  3. Spread about 3 Tbsp oil over hot sheet pan and lay out polenta slices on pan.
  4. Bake about 20-25 minutes until lightly browned on bottoms.
  5. Meanwhile slice zucchini into ⅛ inch thick rounds.
  6. Slice salami or pepperoni thinly if using.
  7. Cut chicken breast into about ¾ inch cubes.
  8. Wrap pieces of bacon strips around chicken cubes and secure with toothpicks.
  9. Place bacon-wrapped chicken pieces on a rack in a foil-lined sheet pan.
  10. After 20-25 minutes baking, flip polenta rounds over and put zucchini rounds on them and then salami or pepperoni if using. (If you plan to top them with the bacon-wrapped chicken, then no salami or pepperoni – just the zucchini.)
  11. Return topped polenta rounds to oven and put in bacon wrapped chicken as well on a separate rack.
  12. Bake for about another 20 minutes until chicken/bacon are cooked and polenta is lightly crisped.
  13. Remove sheet pans and set oven to low broil.
  14. Spread Kale Pesto on polenta appetizers.
  15. If you’re doing the bacon-wrapped chicken, remove toothpicks and place one piece on top of pesto on each polenta round.
  16. Put polenta rounds back in oven about 8 inches from broiler and broil a few minutes, just so everything is hot. Watch them carefully to make sure they don’t burn.
  17. Serve immediately.
Recipe by Savory Nature at https://savorynature.com/2016/03/17/kale-pesto-and-what-to-do-with-it/