Polenta squares topped with pesto or tapenade Yield: one 9”x13” jellyroll pan
Courtesy of Rebecca Woodland
Preparation time: 10 minutes cooking time + additional topping time
The secret to perfect polenta is patience! The water must be at a full rolling boil. The dry polenta must be sprinkled into the boiling water, a little at a time so the water continues to boil uninterrupted, until all the polenta has been added. If you try to rush this or ignore the directions, you will end up with a lumpy, disgusting mess.
1 cup dry polenta (La Favorita brand, any flavor)
3½ cups boiling water
½ tsp. sea salt
TOPPINGS: (your choice, do not combine)
or any other savory topping you like (* used in demo)
4 oz. goat cheese (enough for a dollop of goat cheese on each square)
To make a creamier, more flavorful goat cheese, add a drizzle of your favorite flavored olive oil and mix well before using. Try pairing your choice of oil to complement or match your topping.
You may want to “toast” the polenta in a 350 degree oven before adding the toppings. For a more festive touch, top each square with microgreens, a slice of grape tomato, or other tiny edibles.
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