Parmesan Crisp Breads on Radicchio
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 13 h. 15 min.
Ready in
Healthy, because
Even smarter
These delicious crisp breads are high in protein as well as carbs, which help keep you energized.
If you don't have parmesan available, shredded cheddar cheese is a good substitute.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
16
- For Polenta
- 3 cups low-sodium Chicken broth
- 1 tsp olive oil
- ¾ cup whole grain, yellow Cornmeal
- 0.333 cup fresh Parmesan (grated)
- 1 Tbsp olive oil
- ½ cup Pine nuts
- ¼ cup Caper (drained)
- 2 cloves garlic cloves (minced)
- salt (to taste)
- freshly ground Black pepper
- 1 head Radicchio (rinsed; separated and patted dry)
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 baking 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.
