Parmesan Crisp Breads
13 h. 15 min.
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)
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.
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.
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.
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.
Arrange radicchio and polenta triangles on serving platter, spoon toasted pine nut mixture over the top. Serve.