26 November 2008

Polenta Pepper-Rounds

So, this dish was basically invented to avoid the shame of posting, "Yeah, I just fried up some polenta slices again. Yum." The invention was inspired by a recipe I saw for polenta pizza (thanks to Janos for the polenta research). These were surprisingly delicious and easy.

Polenta Pepper-Rounds
pre-cooked polenta
roasted red pepper dip
spreadable goat cheese
red pepper
shiitake mushrooms
olive oil

1. Slice polenta into discs about 1/4 inch thick.

2. Fry in olive oil until crispy, and set aside on plate.

3. Chop red pepper and mushrooms into bite-size pieces.

4. Toss in the frying pan in olive oil. (Peppers first; they'll take about twice as long as the mushrooms.)

5. Meanwhile, spread red pepper dip on the slices, followed by a dollop of goat cheese.

6. Top with red pepper and mushrooms.


  1. That sounds really good, more polenta!

  2. I am going to make these, but substitute carmelized onions for the mushrooms. I love the pre-cooked tubes of polenta!


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