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Vegan: Polenta Crostini With Caponata

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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

 

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