Heat oven to 450 degrees.
Slice 4 slices of Polenta 1/2 inch thick.
Brush both sides with olive oil and place on baking sheet.
Add 1 tbsp pizza sauce to each slice.
Evenly distribute rosemary, over polenta slices.
Evenly distribute anchovies and olives.
Sprinkle top with grated locatelli cheese.
Bake for 12 minutes.
Serve hot.
Preheat broiler to medium. Arrange half the polenta slices in a shallow ovenproof dish, in a single layer. Sprinkle with 3 tbsp Parmesan and season. Lay the remaining polenta slices on top. Mix together the cream and egg yolks in a bowl. Stir in enough milk to thin the mixture slightly. Pour evenly over the polenta.
For the topping, combine the remaining Parmesan, breadcrumbs and parsley. Sprinkle on the polenta and drizzle with melted butter. Broil 10 mins until golden and heated through. Serve immediately.
nch baking dish. Cut polenta into slices no thicker than 1/4
egrees F.
Cut polenta into 18 slices.
Put red peppers
f choice.
Stir the polenta into the cold water in
Preheat broiler.
Heat oil in a large skillet over medium-high heat.
Add shrimp to pan; saute 3 minutes or until done, stirring frequently.
Remove from heat; stir in wine, chives, juice, and paprika, tossing to coat.
Keep warm.
Place polenta slices on a baking sheet coated with cooking spray.
Top each slice with 1 teaspoon sauce and 1 teaspoon cheese; broil 3 minutes or until cheese melts.
Place 2 polenta slices on each of 4 plates; top each serving evenly with shrimp mixture.
Sprinkle with parsley.
Enjoy!
0 minutes.
Arrange 9 polenta slices over marinara in baking dish
To make the polenta, bring the milk and 1
he \"Grill\" setting.)
Brush polenta slices with olive oil; season with
Preheat an oven broiler. Grease a 9x13 inch baking dish.
Line the prepared pan with the polenta slices; set aside. Combine diced tomatoes, cucumber, and olives in a large bowl. Add balsamic vinegar, olive oil, oregano, basil, and salt and pepper to taste; mix. Spoon this topping over the polenta slices, then sprinkle with Parmesan cheese.
Broil in preheated oven until the polenta is hot, and the cheese is lightly browned, about 3 minutes.
he same skillet, sear the polenta pieces in the remaining olive
rill. Slice polenta crosswise into 8 circles. Place polenta slices on grill. Close
nd sauce.
Arrange the polenta slices next in overlapping concentric circles
Preheat oven to 400\u00b0F. Place polenta slices, slightly overlapping, into lightly greased 9x13 pan. Arrange tomato slices over polenta. Scatter olive halves (if using) over tomato. Drizzle with garlic olive oil and balsalmic vinegar. Sprinkle with Italian herbs; season with salt and pepper if desired. Top with mozzarella cheese.
Cover with foil, and bake for 45 minutes.
Remove from oven and allow to sit for 5 minutes before cutting. Garnish with basil once plated.
Carefully unwrap polenta so as not to crumble
inute.
Cut polenta into 1/4-inch-thick slices with a
hickens.
To prepare the polenta, first slice about 1/2
dd everything except the scallions, polenta, butter and oil into the
In a small pan combine lentils and about 3/4 c water. Bring to a boil, then cover and simmer about 20 minutes.
In another pan saute polenta slices until slightly chewy. Set aside.
Saute onions, garlic, tomato paste, mushrooms and water until onions are tender. Add cooked lentils, tomato, basil, oregano, pine nuts, and capers, saute about 1 minute. Add spinach and vinegar, stir until spinach is wilted. Pour mixture over polenta slices and top with feta before serving.
egrees.
Slice polenta into 1/2 inch thick slices and line