Polenta Toasts with Balsamic onions, roasted peppers & Thyme

By á-42947

Serving size: about 2 toasts
Per serving: Calories: 77
Fat: 4g ; Saturated fat: 1.7g ; Monounsaturated fat: 1.8g ; Polyunsaturated fat: 0.3g ; Protein: 1.5g; Carbohydrate: 8.6g ; Fiber: 0.8g; Cholesterol: 7mg; Iron: 0.5mg; Sodium: 172mg; Calcium: 22mg

Ingredients

• 3 cups water
• 3/4 teaspoon salt, divided
• 1 cup dry polenta
• 2 tablespoons olive oil, divided
• 2 tablespoons butter, divided
• Cooking spray
• 1 teaspoon minced garlic
• 2 cups vertically sliced onion
• 1 thyme sprig
• 1 tablespoon balsamic vinegar
• 1/4 cup chopped bottled roasted red bell peppers
• 2 ounces feta cheese, crumbled (about 1/4 cup)
• 2 teaspoons fresh thyme leaves

Details

Servings 16
Preparation time 60mins
Cooking time 180mins
Adapted from cookinglight.com

Preparation

Step 1

1. Bring 3 cups water and 1/2 teaspoon salt to a boil in a medium saucepan. Gradually add polenta, stirring constantly with a whisk. Reduce heat to low, and cook 20 minutes, stirring frequently. Stir in 1 tablespoon oil and 1 tablespoon butter. Spoon polenta into an 8-inch square glass or ceramic baking dish coated with cooking spray. Press plastic wrap onto surface of polenta; chill 2 hours or until firm.
2. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil and remaining 1 tablespoon butter; swirl to coat. Add garlic; sauté 15 seconds. Add remaining 1/4 teaspoon salt, onion, and thyme sprig; sauté 3 minutes or until onion begins to soften. Reduce heat to low; cook 30 minutes or until onion is very tender, stirring frequently. Add vinegar; cook 5 minutes, stirring frequently. Discard thyme sprig.
3. Invert polenta onto a cutting board; cut into 16 squares. Cut each square in half diagonally. Heat a skillet over medium heat. Lightly coat polenta triangles with cooking spray. Add 16 triangles to pan; cook 5 minutes on each side or until lightly browned. Repeat procedure with remaining triangles.
4. Divide onion mixture, bell pepper, and feta evenly among triangles. Garnish with thyme leaves.