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New Year's Eve Polenta Squares with Sun-dried Tomato Pesto

 

.
20

Yield

48

servings

Prep

10

min

Cook

15

min

Ready

28

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Very low in sodium, Low Sodium
 

Ingredients

18 ounces polenta
tubed and prepared, ends trimmed and cut into 12 slices
*
1 x nonstick cooking spray
*
¾ cup sundried tomatoes
if too dry, soak into boiling water for 10 minutes, chopped; or oil-packed, drain well
3 teaspoons olive oil
1 tablespoon parsley leaves
lightly packed flat-leaf
2 ¼ teaspoons capers
rinsed
*
1 clove garlic
small clove, minced
1 pinch black pepper
freshly ground
*

Directions

Preheat broiler.

Spray a baking sheet with cooking spray.

Arrange polenta slices on the prepared baking sheet.

Broil in upper third of oven until starting to brown, 9 to 12 minutes.

Turn over and broil the other side until lightly browned, about 4 minutes more.

At the same time, add sun-dried tomatoes, oil, parsley, capers, garlic and pepper in a food processor, pulse to combine, scraping down the sides as needed, until coarsely chopped.

Transfer the polenta slices to a clean cutting board or working surface and cut each into squares.

Make 48 squares.

Spoon about ¼ teaspoon of the sundried tomato pesto on top of each polenta.

Serve warm or chilled.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 1g (0.0 oz)
Amount per Serving
Calories 470% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 18mg 1%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 1%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?

 

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