Ready or not, the holidays are fast approaching. This has been one long year and I am ready!
As we gather with family and friends, we will be surrounded by the rich foods that bring us comfort for the moment but may leave us regretting our choices later. We may not be able to escape all the temptations, but we can make some healthier choices that will satisfy our cravings while making us feel good about what we are eating.
This is why I love Polenta bruschetta! It’s delicious, makes a pretty party appetizer and has some nutrition benefits as well.
What is polenta?
Polenta is made from boiled cornmeal that may be served as a hot porridge (like grits) or if cooled, can be formed into a loaf that can be baked, fried or grilled. In this recipe I am using the loaf, or tube form. Compared to other grains, polenta is low in calorie and does have some health benefits…
As an excellent source of complex carbs, polenta may assist in keeping blood sugar levels steady.
Polenta is also…
- Low in fat and calories
- Contains carotenoids which may promote a healthy immune system
- Contains iron, magnesium and zinc which are all essential minerals
The other ingredients in this recipe are loaded with health benefits…
Cooked kale and tomatoes are packed with powerful antioxidants and are both excellent sources of vitamins C and K.
Mushrooms contain B vitamins as well as selenium which supports the immune system and helps prevent cell damage
Cannellini beans are fat free and an excellent source of fiber, folate, iron and magnesium.
How to serve…
Polenta rounds are topped with a nutrient dense kale, tomato and bean mixture and garnished with Kalamata olives and a balsamic glaze making this little appetizer explode with flavor and a great choice for gatherings.
Tips:
My favorite store bought balsamic glaze can be found on this link. https://amzn.to/3iyGy9X It does contain a little sugar, but the amount used on each round is very small.
I like to use organic polenta to ensure it is GMO free. I prefer this brand https://amzn.to/3iAPwmU
Polenta Bruschetta
Nutrient dense and delicious, this bruschetta will be the hit of any party.
Ingredients
- Polenta
- 1 18 oz tube polenta
- 1 tablespoon olive oil
- 1 tsp garlic powder
- Salt to taste
- Topping
- 2 cloves garlic, minced
- 2 tablespoons olive oil, broth or water
- 1 cup raw kale, finely chopped
- 2 roma tomatoes, chopped
- ½ cup mushrooms, diced
- 1 15 oz can cannellini beans, drained and rinsed
- 2 leaves fresh basil, chopped or ½ tsp dried
- ½ tsp onion powder
- ½ tsp dried oregano
- Salt and pepper to taste
- Garnish with sliced Kalamata olives and balsamic glaze
Directions
- Step 1 Preheat oven to 350. Add parchment paper to sheet pan, set aside. Open polenta tube and cut into 10 even slices, place on sheet pan. With a brush, coat tops of polenta with olive oil and sprinkle garlic powder and salt. Bake in oven for 10 minutes.
- Step 2 While polenta is warming, add oil, broth or water to saute pan. Add minced garlic and allow to cook a minute. Toss in kale, tomatoes and mushrooms and allow to cook on medium low for 5 minutes. Add in spices, onion powder and salt and pepper. Allow to cook another minute and toss in beans. Mix well.
- Step 3 Once polenta has finished warming, line up on serving platter and top with kale mixture. Garnish with sliced kalamata olives and balsamic glaze.