POLENTA APPETISER
I always feel very clever when I make these little polenta rounds...they are great for cocktail parties and you can let your creative side go wild with toppings.
Simply prepare polenta according to packet insturctions - but use a little less water, add some olive oil and some Parmesan cheese. When polenta is cooked, pour it in to a greased tray, let it cool, cover and place in the fridge for a few hours to set. I use a champagne glass to cut rounds in to the polenta then top them with sliced cherry tomatoes, goats feta and herbs with a dash of balsamic glaze.
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