Parmesan Crisp Breads recipe | Eat Smarter USA
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Parmesan Crisp Breads

Parmesan Crisp Breads
83
calories
Calories
15 min.
Preparation
13 h. 15 min.
Ready in
easy
Difficulty
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Ingredients

for 16 servings
For Polenta
3 cups low-sodium Chicken broth
1 teaspoon olive oil
¾ cup whole grain, yellow Cornmeal
0.333 cup fresh Parmesan cheese (grated)
1 tablespoon olive oil
½ cup pine nut
¼ cup Caper (drained)
2 cloves garlic (minced)
salt (to taste)
freshly ground Black pepper
1 head Radicchio (rinsed; separated and patted dry)
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Preparation steps

1
Bring the chicken broth and olive oil to a boil in a saucepan over medium-high heat. Add the cornmeal, stir constantly with a whisk until the cornmeal begins to absorb the liquid; about 2 to 3 minutes. Reduce heat to low and cook for 25 minutes, stirring frequently. Remove pan from heat and stir in the cheese.
2
Coat a 2-quart basking dish with non-stick cooking spray. Spoon cornmeal mixture into the prepared baking dish. Coat a spatula with cooking spray and smooth out the top of the polenta. Cool completely at room temperature. Cover and refrigerate overnight.
3
Preheat oven to 400º F. Coat a baking sheet with non-stick cooking spray. Cut polenta into 20 triangle shaped pieces. Arrange in a single layer on the prepared baking sheet. Bake for 30 minutes, turning after 15 minutes. Remove from oven and cool on a wire rack.
4
For topping: Heat a grill pan or medium skillet over medium-high heat. Add oil, pine nuts, capers and garlic. Season with salt and pepper. Cook until pine nuts are toasted and garlic is fragrant, about 2 to 3 minutes.
5
Arrange radicchio and polenta triangles on serving platter, spoon toasted pine nut mixture over the top. Serve.