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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 41.4
  • Total Fat: 2.3 g
  • Cholesterol: 2.3 mg
  • Sodium: 95.9 mg
  • Total Carbs: 3.6 g
  • Dietary Fiber: 0.2 g
  • Protein: 1.5 g

View full nutritional breakdown of Polenta Rounds with Creamy Pesto calories by ingredient
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Polenta Rounds with Creamy Pesto

Submitted by: CHEF_MEG
Polenta Rounds with Creamy Pesto

Introduction

This simple and delicious appetizer is very festive--red and green for the holidays. This simple and delicious appetizer is very festive--red and green for the holidays.
Number of Servings: 12

Ingredients

    1 tube (8 ounces) precooked polenta
    2 ounces goat cheese, softened
    1 tablespoon sun-dried tomato paste
    2 tablespoons pesto
    pine nuts (optional)

Tips

You can make your own polenta ahead of time and pour into a shallow dish. Use a paring knife or cookie cutter to slice the chilled polenta, then proceed with the recipe.

Other tasty toppings: olive tapenade, hummus, or red pepper relish.


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Directions

Slice the polenta into 12 equal rounds.

In a small bowl, mix the goat cheese and sun-dried tomato paste together until smooth.

Heat a nonstick saute pan or flat griddle over moderate heat. Coat with nonstick spray. Once the pan is hot, cook the polenta on each side for one minute.

Remove the rounds from the pan and place on a serving platter. Spread the pesto and goat cheese on top (one or both--your choice).

Garnish with pine nuts if desired (calories not included).

Makes 12 polenta rounds.







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Member Ratings For This Recipe



  • 4 of 8 people found this review helpful
    It seems like a variation using slices of eggplant instead of polenta might be tasty too! (Perhaps lightly breaded and baked?) I will report back if I try it... - 12/1/10

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  • Incredible!
    1 of 1 people found this review helpful
    I love a good polenta recipe. I make polenta from scratch (its the only way to go) about once a week in the winter and a couple times a month the rest of the year. This recipe is great and you can substitute other cheeses if you don't choose. I mix Italian spices & Parmesan - 7/8/11

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  • 1 of 3 people found this review helpful
    Really good. I would like to hear how the eggplant turns out:) - 12/23/10

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  • 1 of 7 people found this review helpful
    I really like this idea. Printing it out to try it! - 12/1/10

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  • Bad
    0 of 4 people found this review helpful
    I'm really disappointed that a chef's recipe would start off with pre-cooked polenta from the grocery store! Ugh! How can that be low salt/healthy? - 1/4/12

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  • 0 of 4 people found this review helpful
    Looks like a great appetizer, particularly for those avoiding wheat/flour! Will make this soon. - 5/14/11

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  • 0 of 1 people found this review helpful
    Could another type of cheese be substituted for the goat cheese, such as feta? I'm not a fan of goat cheese. - 12/30/10

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  • Very Good
    0 of 4 people found this review helpful
    looks interesting I will give it a try but I have never had goat cheese. - 12/30/10

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  • 0 of 2 people found this review helpful
    can't wait to try for New Years! We're having lobster and veggies and mashed potatoes and am looking forward to including this appetizer! Who says you have to eat unhealthfully to indulge? - 12/30/10

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  • 0 of 3 people found this review helpful
    This looks great! I'll try it! - 12/29/10

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  • 0 of 3 people found this review helpful
    Yum--always looking for new uses for polenta - 12/29/10

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  • 0 of 3 people found this review helpful
    Looking forward to trying this as polenta is delicious! The bases sound like something that could be garnished in various ways too! - 12/29/10

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  • O.K.
    0 of 3 people found this review helpful
    Ummmm... - 12/29/10

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  • Very Good
    0 of 3 people found this review helpful
    will definitely try as, no ingredient that I do not like. - 12/29/10

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