Polenta and Cranberry Rounds
Pan-fried polenta rounds topped with cranberry chutney and sharp cheddar cheese.
No-stick cooking spray
1 tablespoon olive oil
1/2 cup cranberry chutney, or cranberry relish
1 (16-ounce) package cooked polenta, cut in 10 rounds
1/2 cup (2 ounces) shredded sharp cheddar cheese
- Preheat oven 325°F (160°C).
- Coat a shallow 1-quart casserole dish or 13-inch x 9-inch baking dish with cooking spray and set aside.
- In a large skillet, heat oil over medium-high heat. Add polenta rounds and cook for 4 to 5 minutes on each side, or until light golden brown. Using a spatula, transfer rounds to the baking dish, arranging them in a single layer. Top each round with 2 teaspoons of cranberry chutney or relish. Sprinkle cheese over rounds. (The dish may be made up to this point and held at room temperature up to 2 hours before baking.)
- Bake 15 minutes or until the cheese melts and begins to bubble. Serve immediately.
Makes 5 servings.
Recipe provided courtesy of www.butterball.com.