Ingredients

  • ⅝ liter vegetable stock
  • ⅝ liter water
  • 1 ⅔ teaspoons salt
  • 2 ⅔ cloves garlic mashed
  • 193 ⅓ grams polenta
  • 2 ⅔ shallots minced
  • 80 grams Arugula chopped
  • 1 ⅓ teaspoons olive oil
  • 60 grams cheese, parmesan Regiano grated

Directions

1. Line a 11x7 inch baking pan with foil, leaving a slight overhang on all sides.
2. Bring stock, water, salt and garlic to a boil. Slowly stir in polenta. Cook polenta until very thick, about 10 minutes. Spread polenta evenly in pan.
3. Sauté shallots until softened. Add arugula and salt to taste and cook until arugula is just wilted. Spread mixture evenly over polenta and cool to room temperature. Chill polenta, covered, until firm, at least 2 hours, and up to 1 day.
4. Preheat oven to 400*F/200*C/GM 6.
5. Sprinkle arugula topping with Parmesan. Press gently to make it adhere and using foil, transfer polenta to a cutting board. Cut polenta lengthwise into thirds and cut strips crosswise into bite size canapés. Arrange canapés on a large baking sheet and bake for 10 minutes or until just heated through. Change oven setting to broil/grill and continue cooking until tops just begin to brown.
6. Serve canapés warm or at room tempterature.

Notes
Serving Ideas:Original serves 12-about 40 hors d'oeuvres.
Suggested Wine:Change servings from 24 back to 16, then rescale to 12.


Categories
Appetizer, coldAppetizer, hotCanapË
Keywords
Appetizer, coldAppetizer, hotCanapË
MacGourmet downloadPolenta canapés with Arugula and Parmesan. To import, drag image to your MacGourmet recipe box.