Polenta crostini with caramelized onion, olives and smoked tofu

Polenta crostini are fun and so versatile! You can top them with practically anything that you like: spinach and garlic, mushrooms and parsley or even something simple that the kids will appreciate, such as organic ketchup and (vegan) cheese. Prepare them in advance and just pop them in the oven for a few minutes to heat them through and you're ready to party!

Ingredients
For the polenta
- 1 cup cornmeal
- 4 cups water
- 1 Tablespoon sea salt
- 2 Tablespoons dry herbs of your choice (optional)

For the caramelized onion, olive and parsley
- 1 onion, julienned
- a handful kalamata olives, pitted and coarsely chopped
- a handful fresh parsley leaves, chopped
- sea salt and freshly ground pepper
- 1 Tablespoon extra virgin olive oil
- a few slices smoked tofu, diced

Spray a baking sheet with cooking oil, reserve. Prepare the polenta as follows: in a large pot, heat the water and salt until little bubbles start to rise to the surface, then gradually whisk in the cornmeal. Reduce heat to low and cook, constantly stirring with a wooden spoon, for about 10 minutes. Pour the polenta onto the baking sheet and smooth out the surface using the wooden spoon. Let cool and then place in the fridge for at least an hour (best if overnight). 
To prepare the caramelized onion and olive topping, heat the olive oil in a non stick pan, add the onions and sprinkle them with sea salt. Sauté the onions until they start to turn golden, add the olives and continue cooking for 3 minutes longer. Remove from heat, add the freshly ground black pepper and the chopped parsley.
To prepare the crostini, cut the chilled polenta into prefered shapes, add some caramelized onion topping and finish with a little piece of smoked tofu. Bake at 375 F for 10 minutes then broil for about 5 minutes more (keep an eye on them, oven temperatures vary). Enjoy!

Crostini de mamaliguta cu ceapa caramelizata, masline si tofu afumat
Crostini de mamaliguta sunt o gustare perfecta pentru o petrecere: se pot folosi diferite topping-uri cum ar fi spanac sotat cu usturoi, ciuperci cu patrunjel sau chiar ceva simplu, pe gustul copiilor - ketchup biologic cu cascaval (vegetal). Se pot pregati din timp si da la cuptor inainte de a sosi invitatii.

Ingrediente
Pentru mamaliguta
- 1 cana faina de malai fin
- 4 cani de apa
- 1 lingura sare de mare
- 2 linguri verdeturi uscate (optional)

Pentru toppingul de ceapa caramelizata cu masline si patrunjel
- 1 ceapa taiata felii
- o mana masline kalamata, taiate bucatele
- o mana patrunjel verde, tocat
- sare de mare si piper proaspat macinat
- 1 lingura ulei de masline extra virgin
- cateva felii de tofu afumat, taiat cubulete

Intr-o cratita mare, incalziti apa cu sarea pana incep sa apara mici bule de aer la suprafata. Adaugati, in ploaie, faina de malai si amestecati cu telul, pentru a nu se face cocoloase. Dati focul la minim si fierbeti mamaliga timp de aproximativ 10 minute, amestecand continuu cu o lingura de lemn. Turnati mamaliga pe o tava unsa cu ulei si lasati sa se raceasca apoi dati la frigider cel putin o ora, ideal ar fi peste noapte.
Pentru a pregati topping-ul, incingeti uleiul de masline intr-o tigaie non aderenta, adaugati ceapa si stropiti-o cu sare. Caliti ceapa pana cand aceasta capata o culoare aurie, adaugati maslinele si mai caliti timp de 3 minute. Luati de pe foc, adaugati piperul si patrunjelul verde.
Pentru a pregati crostini, taiati mamaliguta rece in formele dorite, adaugati cate o lingurita de topping si cate un cub de tofu afumat. Dati la cuptorul incins la o temperatura de 375 F (180 C) timp de 10 minute apoi mariti temperatura la maxim si mai coaceti timp de aproximativ 5 minute (aveti grija sa nu se arda). Pofta buna!










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