Guest guest Posted December 5, 2001 Report Share Posted December 5, 2001 The Caponata was posted earlier. kathleen * Exported from MasterCook * Polenta Crostini With Caponata Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 17 Serving Size : 4 Preparation Time :0:00 Categories : Appetizers And Snacks Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/4 cups water 3/4 cup instant polenta 2 teaspoons extra-virgin olive oil Salt -- to taste 3/4 cup warm Caponata -- about (see separate recipe) Makes about 12 squares; 4 to 6 servings For a quick and easy appetizer, top polenta with warm Caponata. Lightly oil an 8-inch-square flameproof baking dish; set aside. In a medium deep-sided saucepan (important, as the polenta sputters), combine the water, polenta, 1 teaspoon of the oil, and salt. On a back burner of the stove, bring to a boil over high heat; immediately reduce the heat to medium and cook, stirring often with a long-handled wooden spoon, for 5 minutes. Immediately spoon the polenta into the prepared dish, pressing down with the back of a large spoon to form a smooth surface. Let stand 20 minutes to become firm. Preheat the broiler. Brush the top of the polenta with the remaining oil. Broil 4 to 6 inches from the heating element until lightly browned, 3 to 5 minutes. Remove from the oven and spread the warm caponata evenly over the top. Let cool slightly before cutting into 12 squares. Serve warm. PER SQUARE: Calories 118, Protein 2 g, Total Fat 4g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrate 19 g, Dietary Fiber 3g, Sodium 64mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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