Best 3 Laurens Pesto Polenta Bites Recipes

Craving a delightful appetizer or snack that is bursting with flavor and texture? Look no further than Laurens Pesto Polenta Bites! These bite-sized morsels are a culinary delight that combines the richness of pesto, the creaminess of polenta, and the crispy crunch of panko breadcrumbs. Whether you're hosting a party, preparing a special meal, or simply looking for a tasty treat, Laurens Pesto Polenta Bites will surely satisfy your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

POLENTA BITES WITH CARAMELIZED MUSHROOMS

Polenta Bites with Caramelized Mushrooms image

Provided by Michael Chiarello : Food Network

Categories main-dish

Time 45m

Yield about 50 spoonfuls

Number Of Ingredients 16

Ingredients

3 cups heavy cream
2 cups chicken stock
1 teaspoon finely ground sea salt, preferably gray salt
1/2 teaspoon freshly ground nutmeg
1 cup polenta
1 cup freshly grated Parmesan, plus more for garnish
3 tablespoons extra-virgin olive oil
1/2 pound button or cremini mushrooms, cut into quarters
Finely ground salt
Freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoon minced garlic
1 teaspoon finely chopped fresh thyme leaves
2 tablespoons fresh lemon juice
3/4 cup dry white wine
2 tablespoons finely chopped Italian parsley leaves

Steps:

Cook the polenta: In a medium, heavy pot over high heat bring the cream, stock, salt, and nutmeg to a boil. Add the polenta gradually, whisking constantly. When the mixture thickens, switch to a wooden spoon and adjust the heat to maintain a bare simmer. Cook, stirring often, until thick, smooth, and creamy, about 15 minutes. Add the Parmesan and stir. Keep the polenta warm over low heat, stirring occasionally. If the polenta gets dry as it sits, stir in about 1/4 cup of warm stock or cream.
Saute the mushrooms: In a medium skillet over high heat, heat the olive oil. When the oil is hot, sprinkle in the mushrooms in a single layer. Don't stir them! Let them sizzle until they have caramelized on the bottom, about 2 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Season mushrooms with salt and pepper. Add the butter and cook until it begins to brown, then add the garlic. Continue to cook until the garlic begins to brown. Add the thyme and cook for about 10 seconds. Add the lemon juice and cook until the liquid evaporates. Add the wine, and simmer until the mushrooms are glazed with the sauce. Add the parsley. Then stir and remove the pan from the heat.
Place or pipe about 1 tablespoon of warm polenta onto a spoon. Place about 1/2 teaspoon of the mushroom on top of the polenta. Garnish with grated Parmesan. Serve immediately.

LAUREN'S PESTO POLENTA BITES

Lauren's Pesto Polenta Bites image

Golden polenta slices are topped with homemade pesto, prosciutto, and roasted red peppers in this yummy appetizer prepared in a Panasonic CIO. This recipe appears on an episode of the Dinner Spinner TV Show on The CW!

Provided by Lauren Caldaronello

Categories Canapes and Crostini

Time 42m

Yield 6

Number Of Ingredients 13

Ingredients

1 (16 ounce) tube polenta, cut into 1/4-inch slices
1 tablespoon olive oil, or as needed
1 pinch garlic salt, or to taste
1 pinch Italian seasoning, or to taste
2 cups fresh basil
2 tablespoons fresh lemon juice
2 tablespoons pine nuts, or more to taste
2 cloves garlic, chopped
½ cup olive oil, or more as needed
¼ cup grated Parmesan cheese
salt and ground black pepper to taste
6 slices prosciutto, halved crosswise
1 (12 ounce) jar roasted red peppers, sliced into 1-inch pieces

Steps:

Place a grill pan in an oven and preheat to 400 degrees F (200 degrees C). (If using a countertop induction oven, preheat on the "Grill" setting.)
Brush polenta slices with olive oil; season with garlic salt and Italian seasoning. Transfer to heated grill pan.
Grill in the preheated oven until golden brown, flipping halfway through, about 12 minutes in the conventional oven and 6 minutes in the countertop induction oven.
Combine basil, lemon juice, pine nuts, and garlic in a food processor; pulse a few times until chopped. Pour in 1/2 cup olive oil in a steady stream, with the processor running, until pesto is smooth. Add Parmesan cheese; pulse until incorporated. Season with salt and pepper.
Arrange polenta slices on a platter. Divide prosciutto over slices; top each with 1 to 2 tablespoons pesto. Garnish with roasted red peppers.

Nutrition Facts : Calories 339.5 calories, Carbohydrate 16 g, Cholesterol 15.6 mg, Fat 27.6 g, Fiber 1.6 g, Protein 7.5 g, SaturatedFat 5.5 g, Sodium 846.6 mg, Sugar 2.6 g

LAUREN'S PESTO POLENTA BITES

Lauren's Pesto Polenta Bites image

Golden polenta slices are topped with homemade pesto, prosciutto, and roasted red peppers in this yummy appetizer prepared in a Panasonic CIO. This recipe appears on an episode of the Dinner Spinner TV Show on The CW!

Provided by Lauren Caldaronello

Categories Canapes and Crostini

Time 42m

Yield 6

Number Of Ingredients 13

Ingredients

1 (16 ounce) tube polenta, cut into 1/4-inch slices
1 tablespoon olive oil, or as needed
1 pinch garlic salt, or to taste
1 pinch Italian seasoning, or to taste
2 cups fresh basil
2 tablespoons fresh lemon juice
2 tablespoons pine nuts, or more to taste
2 cloves garlic, chopped
½ cup olive oil, or more as needed
¼ cup grated Parmesan cheese
salt and ground black pepper to taste
6 slices prosciutto, halved crosswise
1 (12 ounce) jar roasted red peppers, sliced into 1-inch pieces

Steps:

Place a grill pan in an oven and preheat to 400 degrees F (200 degrees C). (If using a countertop induction oven, preheat on the "Grill" setting.)
Brush polenta slices with olive oil; season with garlic salt and Italian seasoning. Transfer to heated grill pan.
Grill in the preheated oven until golden brown, flipping halfway through, about 12 minutes in the conventional oven and 6 minutes in the countertop induction oven.
Combine basil, lemon juice, pine nuts, and garlic in a food processor; pulse a few times until chopped. Pour in 1/2 cup olive oil in a steady stream, with the processor running, until pesto is smooth. Add Parmesan cheese; pulse until incorporated. Season with salt and pepper.
Arrange polenta slices on a platter. Divide prosciutto over slices; top each with 1 to 2 tablespoons pesto. Garnish with roasted red peppers.

Nutrition Facts : Calories 339.5 calories, Carbohydrate 16 g, Cholesterol 15.6 mg, Fat 27.6 g, Fiber 1.6 g, Protein 7.5 g, SaturatedFat 5.5 g, Sodium 846.6 mg, Sugar 2.6 g

Tips:

To make the polenta bites more flavorful, use a flavorful broth or stock instead of water.
Add some grated Parmesan cheese to the polenta mixture for a cheesy flavor.
For a crispy coating, roll the polenta bites in bread crumbs before frying.
Serve the polenta bites with your favorite dipping sauce, such as marinara sauce, pesto sauce, or ranch dressing.
To make the pesto sauce, use fresh basil leaves for the best flavor.
If you don't have pine nuts, you can substitute walnuts or almonds.
To make the polenta bites ahead of time, cook the polenta and let it cool completely. Then, form the polenta bites and freeze them on a baking sheet. Once the polenta bites are frozen, transfer them to a freezer bag and store them for up to 2 months. When you're ready to serve, thaw the polenta bites overnight in the refrigerator or at room temperature for 30 minutes. Then, fry the polenta bites according to the recipe instructions.

Conclusion:

These polenta bites are a delicious and easy-to-make appetizer or snack. They're perfect for parties or potlucks, and they're also a great way to use up leftover polenta. The pesto sauce adds a flavorful and herbaceous touch, and the crispy coating makes them irresistible. So next time you're looking for a quick and easy appetizer, give these polenta bites a try.