Polenta Toasts with Herbed Ricotta & Bacon

By á-114543

Ingredients

• 1 1/4 cups coarse yellow or white cornmeal
• 4 cups water
• 1 teaspoon salt
• 4 slices bacon, finely diced
• 15 ounces whole milk ricotta
• 1 cup finely chopped fresh herbs such as basil, tarragon, and mint
• 1/4 teaspoon salt
• Freshly ground black pepper
• 2 tablespoons olive oil, to brush

Details

Adapted from google.com

Preparation

Step 1

Preheat the oven to 350°F and generously grease a 9x13-inch baking dish. Whisk together the polenta, water, and salt in the baking dish. Bake for 50 to 70 minutes or until firm. Refrigerate overnight or for at least 6 hours.

To make the topping, cook the bacon until crisp. Drain the fat and refrigerate, if not using immediately.

Mix together the ricotta, herbs, salt, and pepper. Taste and season more if desired. Refrigerate if not using immediately.

When ready to heat and serve, remove the chilled, firm polenta from the fridge and take the polenta out of the pan. Slice into 24 triangles and place in one layer on a large baking sheet. Brush generously with olive oil.

Broil the polenta toasts for 5 to 10 minutes or until warmed through and crisped on top. (There is a large time range due to varying broiler strengths and how chilled the polenta is. Keep a close eye on the polenta and remove when done to your liking.)

Use a spoon or pastry bag with a large tip to dollop the ricotta onto the hot toasts. Sprinkle a little cooked bacon on top and serve immediately.