Polenta, Halloumi and Anchovy Crostini

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Polenta, Halloumi and Anchovy Crostini
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 4 h. 45 min.
Ready in
Calories:
359
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie359 kcal(17 %)
Protein19.83 g(20 %)
Fat26.64 g(23 %)
Carbohydrates9.95 g(7 %)
Sugar added0 g(0 %)
Roughage0.3 g(1 %)
Vitamin A58.88 mg(7,360 %)
Vitamin D0.04 μg(0 %)
Vitamin E0.2 mg(2 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.07 mg(6 %)
Niacin3.09 mg(26 %)
Vitamin B₆0.03 mg(2 %)
Folate3.53 μg(1 %)
Pantothenic acid0.16 mg(3 %)
Vitamin B₁₂0.17 μg(6 %)
Vitamin C3.21 mg(3 %)
Potassium130.19 mg(3 %)
Calcium562.2 mg(56 %)
Magnesium13.07 mg(4 %)
Iron0.81 mg(5 %)
Zinc0.47 mg(6 %)
Saturated fatty acids15 g
Cholesterol67.31 mg
Author of this recipe:

Ingredients

for
20
Ingredients
6 cups
1 ¼ cups
instant Polenta (cornmeal)
cup
freshly ground Black pepper
grated Nutmeg
2 tablespoons
0.333 cup
finely grated Parmesan cheese
12
12 slices
7
sun-dried tomatoes (drained and sliced)
To garnish
1 tablespoon
Caper (rinsed)

Preparation steps

1.
Grease a 16cm x 26cm|7" x 11" tin. Line the base and 2 long sides with non-stick baking paper, allowing the sides to overhang.
2.
Place the stock in a pan and bring to a boil. Gradually stir in the polenta, bring to a boil again and allow the polenta to absorb the water for around 5 minutes. Remove from the heat, stir in the butter and season with salt, pepper and nutmeg. Spread the polenta in the baking tin and leave to cool. Cover with cling film and chill for 4 hours until set.
3.
Heat the oven to 200°C (180° fan) 400°F gas 6. Line a large baking tray with non-stick baking paper.
4.
Turn out the polenta and cut out 12-15 small rounds with a cutter.
5.
Place in a single layer on the baking tray. Brush with the oil and sprinkle with parmesan. Bake for 10 minutes until golden.
6.
Top with the ancovies, halloumi cheese and tomatoes and cook for a further 5-6 minutes until the cheese is lightly browned.
7.
Season to taste with black pepper and garnish with capers.