Polenta Crispy Croutons with Southern Style Pimento Cheese
A twist on pimento cheese spread served on large polenta crispy croutons.
Ingredients
- Pimento Cheese Spread
- 1/3 cup canned white beans, rinsed and drained
- 1/ 4 cup packed finely shredded reduced fat sharp cheddar cheese
- 2 tablespoons drained jarred pimentos, finely chopped
- 1 teaspoon drained jarred capers, finely chopped
- 1/2 teaspoon chipotle flavored hot sauce
- 1 tablespoon chopped flat leaf parsley- garnishment
- Polenta Crispy Croutons
- 1-18 ounce tube prepared polenta
- 1/2 cup whole wheat or plain panko bread crumbs
- 1-1/2 tablespoons extra virgin olive oil
Instructions
- Pimento Cheese Spread: In a medium bowl mash with fork the white beans, shredded cheese, pimentos, capers and hot sauce, set aside for flavors to blend.
- Polenta Crispy Croutons: Trim off polenta's rounded edges to form a rectangle(reserve trimmed polenta for another use)halve rectangle lengthwise. Spread panko on a large plate then press polenta halves on both sides to coat; lightly pat panko onto polenta so it adheres. Heat oil over medium high in a large non-stick skillet. Cook polenta until crispy on both sides turning once about 2 minutes per side. Place on paper towels to drain, cut each polenta rectangle into 9 pieces.
- To Serve: Place polenta croutons onto decorative platter, top with pimento cheese spread and last sprinkle with parsley.
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