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

  • luvgreatfood Posted: 12/24/13
    Worthy of a Special Occasion

    Made this for a party where we served an assortment of appetizers. It was okay, but not outstanding. Only about half gotten eaten. (Granted, we probably made too much food!) It took more work and time than anything else we made, so I don't think it was worth the trouble. I rated it 2 stars, because with some doctoring (as the other reviewer suggested) it might be improved, but frankly, I'm not going to make it again. Notes on the recipe: 1/4 c feta is way too much (try half that amount) and the polenta came out much thicker than in the photo -- even though I used the 8" square pan the recipe specifies. Also, medium heat on my range did not even begin to brown the polenta after 10 minutes -- twice the time specified. I had to crank the heat up to medium high and do another10 minutes per side. Rather frustrating when guests are arriving any minute. Threw my timetable way off. I did prepare the polenta and onions the day before, and that worked fine.

  • Camillka Posted: 01/12/14
    Worthy of a Special Occasion

    I'm a seasoned cook, but would never spend 3 hours preparing just one hors d'oeuvre recipe. I used premade polenta in a pouch. Can be purchased in the health food section of most grocery stores and often available in different flavors. I sauteed the polenta the day before and refrigerated them after cooling. I did the same with the onion and chopped the peppers. The next day, just heat in the microwave and assemble.

  • KathleenAgnes Posted: 10/27/13
    Worthy of a Special Occasion

    This Was GreaT. I Added Blank Peeper And 1/4 Cup Of Romano Cheese To The Polenta. It's Easy, Pretty And Good Enough For Special Occasions. Thank You!

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