Savory Polenta Rounds with Goat Cheese and Chive Oil by Paula

Description

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Ingredients

At a glance
Cheeses
Course
Soft-Ripened Cheeses
Occasions

Polenta:

* 2-1/2 cups milk
* ½ cup cream
* ¼ teaspoon onion powder
* ¼ teaspoon minced garlic or dash garlic powder
* ¼ teaspoon seasoned salt
* ¼ teaspoon white pepper
* 1 cup corn meal
* 1 tablespoon butter

Crispy Onions:

* 1 sweet onion, such as a Vidalia, sliced in thin half-rounds.
* 2 tablespoons olive oil
* 1 tablespoon butter

Chive Oil:

* 1 small bunch chives
* 1 cup extra virgin olive oil
Toppings:

* Ile de France goat cheese, about ½ - ¾ cup
* Prosciutto
* Crispy, cooked thin bacon broken into 1-1/2 inch pieces
* Thinly sliced, seasoned grilled steak

Garnish:

* Snipped Chives
* Diced tomatoes or red pepper

Methods/steps

Polenta:

In a non stick saucepan, combine first six ingredients, and bring to a low boil over medium heat. Wisk in corn meal, turn heat to low, and continue wisking constantly until creamy in texture, about 5 minutes. Wisk in butter.

You need to taste and season the polenta with sea salt after wisking in the butter. Pour onto a non stick baking sheet, spread out with a spoon or spatula until about ½ inch thick, and set aside to cool and firm up. When cool, cut into 1-1/2 inch rounds using a buttered glass or cookie cutter. Heat a non stick sauté pan over medium heat. Without adding oil or butter, quickly sauté both sides of the rounds until golden. This only takes a couple of minutes.

Crispy Onions:

In a sauté pan over med heat, heat the olive oil and butter together until just sizzling. Add the onions, and stir to coat. I salted the onions as I fried them. Continue to sauté until just starting to caramelize. Then turn up the heat, and fry the onions until crispy. Set aside.

Chive Oil:

In a food processor, combine chives and olive oil until well combined. The mixture will not completely combine, as there will be small bits of chive in the oil … that’s a good thing!

Preheat oven to 375. Line a baking sheet with foil. Place the polenta round on the foil and top with about ½ teaspoon of the cheese and about a generous ½ teaspoon of the crispy onions. Put in the oven until the cheese is warmed through, about 10 minutes. Remove from the oven, top with either prosciutto, bacon, or steak (do not combine multiple meats on one round). Drizzle with chive oil, and garnish with snipped chives and diced cherry tomatoes or red pepper.

Serve. Make yummy noises!

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