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Polenta Triangles with Sun-Dried Tomatoes, and MozzarellaA little bit of advance preparation will pay off in a big way as these triangles of melted cheese and sun-dried tomatoes are enjoyed by your dinner guests. When sliced into bite-sized triangles they are perfect as an appetizer. Slice into larger wedges and they become a side dish for an Italian feast of roast chicken. Ingredients:
1-1/2 hours prior to serving, make polenta (or polenta can be made a day ahead). Oil a 9" x 9" baking pan. In a 3-quart microwave-safe bowl, combine the polenta, water and salt. Cover and microwave on high for 8 minutes. Remove and stir rapidly with a wooden spoon until smooth, and stir in the rosemary, black pepper and grated Parmesan cheese. Cover and microwave for another 2-3 minutes for thicker polenta. Spoon the polenta into the baking pan, smoothing the top, and refrigerate for 1 hour. To finish the dish, preheat the oven to 450°. Place upper rack on the third level from the top in the oven. Line a large baking sheet with aluminum foil and brush with olive oil. Unmold the polenta onto the baking sheet. Spread the Sun-Dried Tomato Condiment over the polenta to within 1/2" of the edges. Top with the shredded mozzarella and bake for 10 minutes. Remove from oven and let sit 5 minutes before cutting. Cut the polenta in half, rotate the pan one-quarter turn and cut again in half, making 4 squares. For appetizers cut each square into 4 squares and the squares in half again into triangles. You will have 32 triangles. For a side dish cut the initial 4 squares in half forming 8 triangles. Transfer to a colorful platter garnished with basil or rosemary sprigs and serve. |
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