Spicy Greens and St Agur on Polenta Crostini

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Spicy Greens and St Agur on Polenta Crostini

 

Makes:12 appetizers

Product:St. Andre

 

 
  • Ingredients:
  • log (18 oz.) prepared polenta, cut into 12 slices
  • Tbsp. extra-virgin olive oil, divided
  • cloves garlic, minced
  • cups escarole, finely chopped (1 small head, about 12 oz.)(1)
  • tsp. salt
  • tsp. red pepper flakes, crushed
  • tsp. lemon peel, grated
  • Tbsp. pine nuts, toasted
  • oz. Saint Agur® Blue cheese, crumbled, room temperature
  • cup finely sliced roasted red pepper
  • Methods:
  • Preheat oven to 400°F. Place polenta on a nonstick baking sheet and brush both sides using 1 Tbsp. oil.
  • In a large nonstick skillet, heat remaining 2 Tbsp. oil over medium- high heat and cook garlic 1 minute. Add escarole, salt and red pepper flakes. Cover and cook, stirring occasionally until tender, about 7 minutes (if escarole begins to stick, add 1 Tbsp. water). Remove from heat and stir in pine nuts and lemon peel; keep warm.
  • Bake polenta 5 minutes. Top with escarole and bake an additional 3 minutes, or until polenta turns golden brown. Top with cheese and let stand a few minutes to soften slightly. Garnish with slivers of roasted red pepper and serve.
  • Additional Tips:
  • TIP: The greens can be made 1 day in advance. Bring to room temperature and increase baking time to 5 minutes.