Provided by Giada De Laurentiis
Categories appetizer
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Cook's Note: Preheat oven to 350 degrees F. Arrange the pine nuts in a single layer on a baking sheet. Bake until lightly toasted, 6-8 minutes. Cool completely before using.
- For the polenta: Preheat the broiler. Bring 3 cups water and the salt to a boil in a medium saucepan over medium-high heat. Stir in the polenta and continue to stir until the polenta is thick, 5 to 8 minutes. Transfer the polenta to a sheet of parchment paper. Roll the polenta into a 2 1/2-diameter log. Refrigerate until cool, 30 minutes.
- Spray a heavy baking sheet with vegetable oil cooking spray. Slice the polenta into 1/8-inch-thick slices. Cut each slice of polenta in half to make half-moon shapes and arrange in a single layer on the prepared baking sheet. Brush with the olive oil and sprinkle with the Parmesan. Broil until the cheese is golden, 6 to 7 minutes. Set aside to cool for 10 minutes.
- For the goat cheese: Beat the goat cheese, cream, basil, salt and pepper in a medium bowl using an electric hand mixer on medium speed until light and fluffy, 1 minute. Stir in the pine nuts.
- Using two spoons to measure, place 1/2 to 3/4 teaspoon-size dollops of the goat cheese mixture on top of the polenta slices and serve.
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naties 360
[email protected]I can't wait to try this!
Mia Lightcap
[email protected]This recipe is a keeper!
andrei constantin
[email protected]What a unique and tasty way to serve polenta!
Muqaddas Asgher
[email protected]I'll definitely be making this again.
Nasra Abukar
[email protected]Delicious!
Jimmy Olimpia
[email protected]These polenta half-moons were a great appetizer for my party. They were easy to make and everyone loved them.
Babunesh Shahi
[email protected]This dish was a bit more work than I expected, but it was worth it. The polenta half-moons were crispy and flavorful, and the whipped goat cheese was a delicious topping. I would recommend this recipe to anyone who loves polenta.
Senjuro
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it! The polenta half-moons were crispy on the outside and creamy on the inside, and the whipped goat cheese was a delightful addition. I'll definitely be making this again.
Rosemary Oleary
[email protected]These polenta half-moons were so easy to make, and they were absolutely delicious. The whipped goat cheese was the perfect topping. I will definitely be making these again.
Ahmad Ayaan
[email protected]I've made this polenta recipe several times now, and it always turns out great. It's a great way to use up leftover polenta, and the half-moon shape makes it a fun and unique appetizer.
Sohail Ahmad
[email protected]This polenta dish was a hit at my dinner party! The whipped goat cheese added a creamy richness that perfectly complemented the crispy polenta shells. I'll definitely be making this again.