April 7, 2015

Pesto Goat Cheese Polenta Bites

On the Menu Today~
Pesto, Goat Cheese Polenta Bites

Having a Dinner Party?
Unexpected guests stopped by?
Need a fast and easy appetizer for Game Day?

Try Pesto Goat Cheese and Polenta Bites.
Featuring Cheese from~ "La Bonne Vie"

Pesto Goat Cheese Polenta Bites are made with a wonderful and delicious
Honey Goat Cheese from "La Bonne Vie" Cheese.
Serve these tasty bites with a glass of White Reisling

La Bonne Vie Cheese sent me some delicious and remarkable cheese.
I was more than happy to try this wonderful cheese.
La Bonne Vie Cheese is creamy, mild, and melts beautifully.

Pesto, Goat Cheese Polenta Bites

  • 1 (18 oz) roll organic polenta roll or homemade polenta
  • 2 to 3 tablespoons olive oil
  • salt and pepper, to taste
  • 1 jar basil pesto or homemade basil pesto
  • 4 ounces honey goat cheese or goat cheese of your choice
  • 2 to 4 tablespoons fresh grated lemon zest
Cooking Directions
  1. Preheat oven to 375° Line a baking sheet with parchment paper or foil, set aside.
  2. Cut polenta into 10 to 12 rounds or shapes of your choice.
  3. Pan fry polenta rounds in olive oil until golden browned on both sides. (5 to 8 minutes per side on medium heat) Season with salt and pepper. Drain on paper towels.
  4. Place polenta rounds on parchment/foil lined baking sheet. Top each polenta round with a 1/2 teaspoon basil pesto. Top pesto with a small amount (1 teaspoon) honey goat cheese.
  5. Bake at 375ยบ for 5 to 8 minutes. Remove from oven, sprinkle with lemon zest before serving.

Basic Polenta

  • 6 cups water
  • 2 teaspoons salt
  • 1 3/4 cups yellow cornmeal
  • 3 tablespoons butter
  • 3 green onions, chopped, optional
Cooking Directions
  1. In a large heavy saucepan, bring 6 cups water to a boil. Add 2 teaspoons salt, gradually whisk in cornmeal. Reduce heat to low. Cook until mixture thickens and cornmeal is tender, about 15 minutes, stirring often. Turn off heat, add butter. Stir until butter melts. Stir in chopped green onions.
  2. Lightly butter a 13 x 9 inch baking dish, pour polenta into prepared dish, spread into a 1/2 inch thick layer, spreading it out as evenly as you can. Cool completely. Refrigerate 2 hours or until set. Using a 1 to 1 1/2 inch round cookie/biscuit cutter or shape of your choice, cut out rounds. (as many as you can) Continue with pan frying directions above.

Basil Pesto

  • 2 cups fresh basil leaves, packed
  • 1/3 cup pine nuts
  • 3 cloves garlic, minced
  • 1/2 cup freshly grated Romano or Parmesan-Reggiano cheese
  • 1/2 cup extra virgin olive oil
  • salt and pepper, to taste
Cooking Directions
  1. Place basil leaves and pine nuts in food processor. Pulse several times. Add the garlic and Romano or Parmesan cheese, pulse several times, scrap down sides. While food processor is running, slowly add the olive oil in a steady stream. Scrape down sides again. Stir in salt and pepper to taste.

Pesto, Cheese, Polenta, AppetizerBasil, Lemon

post signature
Related Posts Plugin for WordPress, Blogger...