Best 6 Arugula And Parmesan Topped Polenta Canapes Recipes

CREAMY POLENTA WITH CORN, PARMESAN AND ARUGULA

Steps:

• In 3-quart saucepan, melt butter over medium heat. Add onions and 1 teaspoon salt; sauté 4 to 7 minutes or until onions are translucent. Add water, milk and 1/4 teaspoon pepper. Increase heat to medium-high; heat to boiling, stirring occasionally.
• Very slowly stir in cornmeal with whisk. Continue cooking and stirring until thickened slightly. Stir in frozen corn; cover. Reduce heat to low; cook 5 minutes. Reserve 1 tablespoon Parmesan cheese. Stir remaining cheese into polenta.
• In large bowl, beat oil, vinegar, 1/4 teaspoon salt and 1/4 teaspoon pepper with whisk until well blended. Add arugula; toss to coat.
• Divide polenta among 4 bowls. Top each serving with salad; sprinkle with reserved tablespoon cheese. Serve immediately.

POLENTA WITH ARUGULA

Steps:

• Combine the water and salt in a heavy large saucepan. Bring the water to a boil over high heat. Gradually whisk in the polenta. Decrease the heat to medium-low. Stir constantly until polenta thickens, about 5 minutes. Add the garlic and arugula, and stir until the arugula is wilted. Stir in the butter, cream, and cheese, if using. Season the polenta, to taste, with salt and pepper.

CREAMY PARMESAN POLENTA

Steps:

• Place the chicken stock in a large saucepan. Add the garlic and cook over medium-high heat until the stock comes to a boil. Reduce the heat to medium-low and very slowly whisk in the cornmeal, whisking constantly to make sure there are no lumps. Switch to a wooden spoon, add the salt and pepper, and simmer, stirring almost constantly, for 10 minutes, until thick. Be sure to scrape the bottom of the pan thoroughly while you're stirring. Off the heat, stir in the Parmesan, creme fraiche, and butter. Taste for seasonings and serve hot with extra Parmesan cheese to sprinkle on top.

ARUGULA- AND PARMESAN-TOPPED POLENTA CANAPES

Steps:

• Line an 11- by 7-inch baking pan with foil, leaving a slight overhang on all sides.
• In a heavy saucepan bring water with salt to a boil and add polenta in a thin stream, whisking. Cook polenta over low heat (it should be barely boiling), stirring constantly, until very thick, about 10 minutes. Spread polenta evenly in pan.
• Separately mince shallots and garlic and chop arugula. In a non-stick skillet cook shallots in oil over moderate heat, stirring occasionally, until softened, about 5 minutes. Add garlic, arugula, and salt to taste and cook, stirring, a few seconds, or until arugula is just wilted. Spread arugula mixture evenly over polenta and cool to room temperature. Chill polenta, covered, until firm, at least 2 hours, and up to 1 day.
• Preheat oven to 400°F.
• Sprinkle arugula topping evenly with Parmesan, pressing gently to make it adhere, and, using foil, transfer polenta to a cutting board. Cut polenta lengthwise into thirds and cut strips crosswise into 3/4-inch-wide canapés. Arrange canapés on a large baking sheet and bake in upper third of oven 10 minutes, or until just heated through. Change oven setting to broil and broil canapés 2 minutes, or until tops just begin to brown.
• Serve canapés warm or at room temperature.

CRISPY POLENTA BITES WITH ARUGULA TAPENADE RECIPE - (3.9/5)

Steps:

• 1. Trim the polenta's rounded edges to create a rectangle; halve lengthwise. Spread the panko on a plate. Press both sides of the polenta in the panko to coat. In a nonstick skillet, heat 1 tablespoon of the oil. Cook the polenta until crispy, 2 to 3 minutes per side; add 1 tablespoon of the oil after flipping. 2. Meanwhile, in a bowl, mix the remaining 1 tablespoon of oil with the lemon juice, arugula and olives. Season with salt and black pepper and toss. 3. Cut the polenta into 16 pieces. Top with the radishes and arugula tapenade.

CARPACCIO, ARUGULA, AND PARMESAN STACKS

Steps:

• Get Cookin'
• 1. Make the mayonnaise sauce by mixing the mayonnaise, lemon juice, and mustard with a whisk.
• 2. Season with salt and pepper and set aside.
• 3. Lay in a slice of carpaccio, using a 2-inch length of 3-inch pipe as a mold, folding in the sides to fit in the mold.
• Place a mound of chopped arugula on top of the carpaccio and then place another piece of carpaccio on top, folding over to fit the pipe.
• Pull off the pipe and top the stack with shaved Parmesan and fresh cracked pepper.
• Drizzle with mayonnaise sauce.
• Hints & Clues
• · Carpaccio is thinly sliced beef tenderloin, but you can also have a carpaccio of any type of meat that is safe to eat raw or cured (such as bison, boar, or duck) or high-quality fish.
• · Ask your butcher to prepare the carpaccio for you if you are interested.
• · Arugula has a peppery flavor that goes well with the salty Parmesan and tangy taste of lemon, mustard, and mayonnaise.
• · Use a flat vegetable peeler to shave Parmesan cheese. Use the peeler like you're a peeling a carrot, or cucumber to make thin shaved strips.
• · It is common to coat carpaccio with lemon juice and olive oil before serving it. They not only help to bring out the taste, but help with freshness and color.