Polenta Half-Moons with Whipped Goat Cheese
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 203
- Total Fat
- 13
- Saturated Fat
- 5
- Carbohydrates
- 16
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 6
- Cholesterol
- 16
- Sodium
- 119
- Total: 1 hr 10 min
- Prep: 15 min
- Inactive: 40 min
- Cook: 15 min
Ingredients
Polenta:
1 teaspoon kosher salt
1 cup instant polenta
Vegetable oil cooking spray
2 tablespoons extra-virgin olive oil
2 tablespoons finely grated Parmesan
Goat Cheese:
4 ounces goat cheese, at room temperature
3 tablespoons heavy cream, at room temperature
3 tablespoons chopped fresh basil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup pine nuts, toasted
Directions
- Cook's Note: Preheat oven to 350 degrees F. Arrange the pine nuts in a single layer on a baking sheet. Bake until lightly toasted, 6-8 minutes. Cool completely before using.
- For the polenta: Preheat the broiler. Bring 3 cups water and the salt to a boil in a medium saucepan over medium-high heat. Stir in the polenta and continue to stir until the polenta is thick, 5 to 8 minutes. Transfer the polenta to a sheet of parchment paper. Roll the polenta into a 2 1/2-diameter log. Refrigerate until cool, 30 minutes.
- Spray a heavy baking sheet with vegetable oil cooking spray. Slice the polenta into 1/8-inch-thick slices. Cut each slice of polenta in half to make half-moon shapes and arrange in a single layer on the prepared baking sheet. Brush with the olive oil and sprinkle with the Parmesan. Broil until the cheese is golden, 6 to 7 minutes. Set aside to cool for 10 minutes.
- For the goat cheese: Beat the goat cheese, cream, basil, salt and pepper in a medium bowl using an electric hand mixer on medium speed until light and fluffy, 1 minute. Stir in the pine nuts.
- Using two spoons to measure, place 1/2 to 3/4 teaspoon-size dollops of the goat cheese mixture on top of the polenta slices and serve.