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Spiced Carrot Polenta Toasts
Print Recipe
Polenta toasts are an extremely versatile snack or appetizer. They lend themselves to virtually any vegetable or spice. So, alter the recipe as you'd like and make 'em how you want!
Servings
72-96 small triangles
Servings
72-96 small triangles
Spiced Carrot Polenta Toasts
Print Recipe
Polenta toasts are an extremely versatile snack or appetizer. They lend themselves to virtually any vegetable or spice. So, alter the recipe as you'd like and make 'em how you want!
Servings
72-96 small triangles
Servings
72-96 small triangles
Ingredients
Servings: small triangles
Instructions
  1. First, follow Joy of Cooking's instructions for Soft Polenta. Bring butter and water to boil. Gradually whisk in cornmeal until fully incorporated. Reduce heat to low and stir constantly with a wooden spoon until polenta is very thick and leaves the side of the pan when it is stirred. About 30-40 minutes. * See bottom for variation with onion.
  2. Stir in carrot, pepper, and spices. Add any additional spices desired.
  3. Spread polenta in an even layer over a lightly oiled 13x9 inch baking pan and let cool slightly. Cover and refrigerate for at least 3 hours or up to 24 hours, until cold and set.
  4. About 45 minutes before serving, preheat oven to 425 F and lightly brush a baking sheet with olive oil.
  5. Cut the polenta into 2-3 inch squares, then diagonally cut into triangles. Carefully transfer pieces to baking sheet. Bake until bottoms are browned, about 15 minutes. Remove from baking sheet and carefully turn the toasts over. Bake until the second side is browned, about 10 minutes. Alternatively, cook the polenta toasts in olive oil or butter on a griddle or in a large skillet until browned on both sides.
Recipe Notes

**This variation of Soft Polenta is from the older addition of Joy of Cooking. If you want to add chopped onion, follow these directions:

Cook onion in butter or oil first, before adding water to boil. Cook onion for about 5 minutes until translucent, then add water and boil. Then, before stirring in cornmeal, mix 2 cups cornmeal with 2 cups water. Then, slowly stir in that mixture to the pot of boiling water with onion. Cook rest of polenta according to instructions above.

**If you would like to add parmesan cheese, stir into polenta after it is finished, with carrots and any other add-ins.

Adapted from "Polenta Toast" recipe in Joy of Cooking.

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