Best Arugula And Parmesan Topped Polenta Canapes Recipes
ARUGULA WITH PARMESAN
Steps:
- If the arugula has roots attached, cut them off. Fill the sink with cold water and toss the arugula for a few minutes to clean. Spin-dry the leaves and place them in a large bowl.
- In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the arugula to moisten. Toss well and place the salad on individual plates.
- With a very sharp knife or a vegetable peeler, shave the Parmesan into large shards and arrange them on the arugula.
CREAMY POLENTA WITH CORN, PARMESAN AND ARUGULA
This creamy, peppery and mouthwatering vegetarian dish is easy on the budget as well as the eyes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 14
Steps:
- In 3-quart saucepan, melt butter over medium heat. Add onions and 1 teaspoon salt; sauté 4 to 7 minutes or until onions are translucent. Add water, milk and 1/4 teaspoon pepper. Increase heat to medium-high; heat to boiling, stirring occasionally.
- Very slowly stir in cornmeal with whisk. Continue cooking and stirring until thickened slightly. Stir in frozen corn; cover. Reduce heat to low; cook 5 minutes. Reserve 1 tablespoon Parmesan cheese. Stir remaining cheese into polenta.
- In large bowl, beat oil, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper with whisk until well blended. Add arugula; toss to coat.
- Divide polenta among 4 bowls. Top each serving with salad; sprinkle with reserved tablespoon cheese. Serve immediately.
Nutrition Facts : Calories 550, Carbohydrate 63 g, Cholesterol 45 mg, Fat 4, Fiber 4 g, Protein 20 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 9 g, TransFat 1/2 g
POLENTA WITH ARUGULA
Provided by Giada De Laurentiis
Categories side-dish
Time 20m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Combine the water and salt in a heavy large saucepan. Bring the water to a boil over high heat. Gradually whisk in the polenta. Decrease the heat to medium-low. Stir constantly until polenta thickens, about 5 minutes. Add the garlic and arugula, and stir until the arugula is wilted. Stir in the butter, cream, and cheese, if using. Season the polenta, to taste, with salt and pepper.
ARUGULA- AND PARMESAN-TOPPED POLENTA CANAPES
Yield Makes about 40 canapés
Number Of Ingredients 8
Steps:
- Line an 11- by 7-inch baking pan with foil, leaving a slight overhang on all sides.
- In a heavy saucepan bring water with salt to a boil and add polenta in a thin stream, whisking. Cook polenta over low heat (it should be barely boiling), stirring constantly, until very thick, about 10 minutes. Spread polenta evenly in pan.
- Separately mince shallots and garlic and chop arugula. In a non-stick skillet cook shallots in oil over moderate heat, stirring occasionally, until softened, about 5 minutes. Add garlic, arugula, and salt to taste and cook, stirring, a few seconds, or until arugula is just wilted. Spread arugula mixture evenly over polenta and cool to room temperature. Chill polenta, covered, until firm, at least 2 hours, and up to 1 day.
- Preheat oven to 400°F.
- Sprinkle arugula topping evenly with Parmesan, pressing gently to make it adhere, and, using foil, transfer polenta to a cutting board. Cut polenta lengthwise into thirds and cut strips crosswise into 3/4-inch-wide canapés. Arrange canapés on a large baking sheet and bake in upper third of oven 10 minutes, or until just heated through. Change oven setting to broil and broil canapés 2 minutes, or until tops just begin to brown.
- Serve canapés warm or at room temperature.
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Arugula and parmesan topped polenta canapes are a popular Italian dish that is perfect for small gatherings, dinner parties, and other similar events. These bite-sized appetizers are easy to make, delicious, and aesthetically pleasing. In this article, we will discuss everything you need to know about arugula and parmesan topped polenta canapes, including the ingredients, preparation, and serving suggestions.
What are Arugula and Parmesan Topped Polenta Canapes?
Arugula and parmesan topped polenta canapes are small, bite-sized appetizers that consist of polenta cakes topped with a mixture of fresh arugula and grated parmesan cheese. The polenta cakes are made from boiled cornmeal, which is then seasoned with herbs and spices, and then molded into small cakes. Once the polenta cakes are cooked and cooled, they are then topped with a mixture of fresh arugula leaves and grated parmesan cheese.Ingredients
The ingredients required for making arugula and parmesan topped polenta canapes are relatively simple, and include:- Polenta
- Water
- Butter
- Salt and pepper
- Arugula leaves
- Parmesan cheese
- Olive oil
Preparation
Before starting to prepare the arugula and parmesan topped polenta canapes, it is essential to gather all the ingredients and equipment necessary. These include a medium saucepan, measuring cups and spoons, a mixing bowl, a whisk, a baking sheet, and parchment paper. To prepare the polenta, bring 3 cups of water to a boil in a medium saucepan. Add 1 cup of polenta to the boiling water, whisking constantly to prevent the polenta from sticking to the bottom of the pan. Turn the heat down to low, and continue stirring the polenta for about 5-7 minutes, until it has become thick and creamy. Once the polenta is cooked, add 2 tablespoons of butter, salt, and pepper to taste, and mix until the butter has melted and combined with the polenta. Pour the polenta mixture onto a baking sheet lined with parchment paper, and use a spatula to spread it out evenly. Allow the polenta to cool and set for at least 30 minutes. To make the arugula and parmesan topping, wash and dry a handful of fresh arugula leaves and chop them into small pieces. Mix the arugula with grated parmesan cheese and a drizzle of olive oil. Set the mixture aside until ready to use. Once the polenta has cooled and set, use a cookie cutter or knife to cut it into small, bite-sized circles or squares. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the polenta circles to the skillet, and cook them on both sides until they are lightly golden and crispy. To assemble the arugula and parmesan topped polenta canapes, transfer the cooked polenta circles to a serving platter, and top them with a small amount of the arugula and parmesan mixture. Serve immediately.Serving Suggestions
Arugula and parmesan topped polenta canapes are a versatile appetizer that can be served in various ways to suit different occasions and tastes. Below are some serving suggestions:- Serve the canapes as they are, with the arugula and parmesan topping.
- Add a drizzle of balsamic glaze or reduction to the arugula and parmesan topping for extra flavor.
- Top the canapes with slices of prosciutto or other cured meats for a more substantial appetizer.
- Use different types of cheese, such as feta or goat cheese, to vary the flavor of the topping.
- Add roasted cherry tomatoes, olives, or other Mediterranean-inspired toppings for a more adventurous flavor.