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

Polenta Toasts with Balsamic Onions, Roasted Peppers, Feta, and Thyme Recipe
Photo: Andrew Thomas Lee; Styling: Kaitlyn Du Ross
The polenta and onions may be prepared a few days in advance.

Yield:

Serves 16 (serving size: 2 triangles)

Recipe from

Cooking Light

Recipe Time

Hands-on: 1 Hours
Total: 3 Hours

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

Ingredients

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

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.

Note:

Katherine Cobbs,

November 2013
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