I had dried polenta so made from scratch night before in 7x11pan (perfect). Sauteed onions/garlic, and chopped the peppers in morning so thought it would be smooth sailing. Packed up for to my family's house for Mother's day. Polenta flips out easily but browning took more than 5m/side. Having to turn and then remove 32 triangles was very time-consuming, so I had to enlist my niece to add toppings to the 1st batch so it didn't cool down, and guests were ready to eat apps. Luckily they had some small tongs but needed to also use fingers. The toppings were flavorful - but even my mom asked if there was any salt in the recipe, so would add more to the polenta (in addition to the pinch of pepper I added). The triangles are pretty and different - but unless I could find a way to brown the whole block (or maybe the squares) and then cut, it takes too long to make and I couldn't tend to my other dishes. Tastes better warm, you can't make much in advance unless it can stay in a warmer.
Polenta Toasts with Balsamic Onions, Roasted Peppers, Feta, and Thyme
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)
More From Cooking Light
Total: 3 Hours
Amount per serving
- Calories: 77
- Fat: 4g
- Saturated fat: 1.7g
- Monounsaturated fat: 1.8g
- Polyunsaturated fat: 0.3g
- Protein: 1.5g
- Carbohydrate: 8.6g
- Fiber: 0.8g
- Cholesterol: 7mg
- Iron: 0.5mg
- Sodium: 172mg
- Calcium: 22mg
- 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
- 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.
Only you will be able to view, print, and edit this note.Add Note