Polenta Toasts with Balsamic Onions, Roasted Peppers, Feta, and Thyme

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Polenta Toasts with Balsamic Onions, Roasted Peppers, Feta, and ThymeRecipe

Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross

The polenta and onions may be prepared a few days in advance.
Serves 16 (serving size: 2 triangles)

Ingredients

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3 cups water
3/4 teaspoon salt, divided
1 cup dry polenta
2 tablespoons olive oil, divided
2 tablespoons butter, divided
Cooking spray
1 teaspoon minced garlic
2 cups vertically sliced onion
1 thyme sprig
1 tablespoon balsamic vinegar
1/4 cup chopped bottled roasted red bell peppers
2 ounces feta cheese, crumbled (about 1/4 cup)
2 teaspoons fresh thyme leaves

Preparation

Hands-on: 1 Hours
Total: 3 Hours

1. Bring 3 cups water and 1/2 teaspoon salt to a boil in a medium saucepan. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low, and cook 20 minutes, stirring frequently. Stir in 1 tablespoon oil and 1 tablespoon butter. Spoon polenta into an 8-inch square glass or ceramic baking dish coated with cooking spray. Press plastic wrap onto surface of polenta; chill 2 hours or until firm.

2. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil and remaining 1 tablespoon butter; swirl to coat. Add garlic; sauté 15 seconds. Add remaining 1/4 teaspoon salt, onion, and thyme sprig; sauté 3 minutes or until onion begins to soften. Reduce heat to low; cook 30 minutes or until onion is very tender, stirring frequently. Add vinegar; cook 5 minutes, stirring frequently. Discard thyme sprig.

3. Invert polenta onto a cutting board; cut into 16 squares. Cut each square in half diagonally. Heat a skillet over medium heat. Lightly coat polenta triangles with cooking spray. Add 16 triangles to pan; cook 5 minutes on each side or until lightly browned. Repeat procedure with remaining triangles.

4. Divide onion mixture, bell pepper, and feta evenly among triangles. Garnish with thyme leaves.

Created date

September 2013

Nutritional Information

Calories 77
Fat 4 g
Satfat 1.7 g
Monofat 1.8 g
Polyfat 0.3 g
Protein 1.5 g
Carbohydrate 8.6 g
Fiber 0.8 g
Cholesterol 7 mg
Iron 0.5 mg
Sodium 172 mg
Calcium 22 mg