Fried Polenta Bruschetta
Posted by Alayne Gardner-Carimi on
Crispy polenta adds an extra layer of texture while the white beans add protein to the pops of flavor of this bruschetta rendition, a perfect accompaniment to a salad or as an appetizer that everyone will love.
Ingredients (serves 4-6)
Polenta
2 Tbsp vomFASS Don Carlos Extra Virgin Olive Oil
4 cups filtered water
1 tsp sea salt
2 cups polenta
2 Tbsp butter
½ cup parmesan cheese, grated
Bruschetta
2 pints grape or cherry tomatoes cut in half
1 15-oz can Cannellini or other white beans, drained
2 Tbsp red onion, diced
¼ cup Kalamata olives, diced
¼ cup fresh basil, chopped
¼ cup fresh chopped parsley
2 Tbsp Aceto Balsamico Maletti, plus extra for drizzling on the top
2 Tbsp vomFASS Garlic Extra Virgin Olive Oil
½ cup whipped feta or chevre
Directions
Preheat your oven to 425˚F.
Line a 9×13 pan with parchment. Brush parchment with 1½ tsp Don Carlos Extra Virgin Olive Oil.
In a medium-sized saucepan, bring water to a boil along with 1 tsp fine sea salt.
Whisk in the polenta gradually, whisking constantly until mixture begins to simmer.
Turn heat to low.
Stir intermittently until mixture thickens significantly and begins to hold a bit of shape/ pulls away from the edges of the pan. This takes about 15-20 minutes.
Whisk the butter and parmesan into the polenta.
Season to taste with salt and pepper.
Pour the mixture onto the prepared pan and spread evenly.
Let it cool and set for at least 20 mins.
Meanwhile,
Combine the tomatoes, garlic, onion, white beans, ⅛ cup of parsley and basil, 2 tablespoons of Maletti and 2 tablespoons of vomFASS Garlic Extra Virgin Olive Oil.
Stir to combine. Place in the refrigerator covered, so the flavors marry.
Cut the cooled polenta mixture into 12 rectangles or use round cutter to make circles.
Heat the Don Carlos Extra Virgin Olive Oil oil in a frying pan on medium heat and fry each polenta slice for 3 mins on each side until golden brown.
Place the fried polenta cakes on a platter.
Spread a thin layer of whipped feta or chevre cheese on polenta cakes.
Top each with bruschetta.
Drizzle with additional Maletti.