Free Healthy Recipe - Mini Polenta Rounds with Roasted Roma Tomatoes and Walnut Pesto
Dairy free, Gluten free, Low fat, Low sugar, Wheat Free
Finger food is typically deep fried, surrounded in pastry, or served with everything sitting on, or dipped in, bread. These polenta rounds make a nice change to the standard party fare. They are extremely easy to make and robust enough to hold heavier pieces of food including these little roma tomatoes. They freeze well so make more than you need in case unexpected visitors drop in. The recipe below makes approx 35 mini rounds.
1 cup coarse polenta
3 cups vegetable stock
2 tbsp olive oil
walnut pesto (see recipe list)
Copyright John Paul Urizar
Preheat the oven to 160 degrees Celsius.
In a large pan bring the stock to boil. Add the polenta stirring continuously. Once the polenta starts to splutter turn the heat down low and simmer, stirring occasionally, for 20 minutes or until cooked. (Polenta is cooked when it comes away from the side of the pan and the spoon stands up on its own). Remove from the heat and using a rolling pin roll the polenta out to approx 4mm thick. Set aside to cool.
Note: Polenta is made from ground corn. It is gluten free and therefore safe for people suffering from coeliac disease.
Makes 35 servings
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