Golden polenta slices are topped with homemade pesto, prosciutto, and roasted red peppers in this yummy appetizer prepared in a Panasonic CIO. This recipe appears on an episode of the Dinner Spinner TV Show on The CW!
Preparation Time
30 mins
Cooking Time
12 mins
Total Time
42 mins
Calories
340 Calories
Recipe Instructions
Step 1
Place a grill pan in an oven and preheat to 400 degrees F (200 degrees C). (If using a countertop induction oven, preheat on the "Grill" setting.)
Step 2
Brush polenta slices with olive oil; season with garlic salt and Italian seasoning. Transfer to heated grill pan.
Step 3
Grill in the preheated oven until golden brown, flipping halfway through, about 12 minutes in the conventional oven and 6 minutes in the countertop induction oven.
Step 4
Combine basil, lemon juice, pine nuts, and garlic in a food processor; pulse a few times until chopped. Pour in 1/2 cup olive oil in a steady stream, with the processor running, until pesto is smooth. Add Parmesan cheese; pulse until incorporated. Season with salt and pepper.
Step 5
Arrange polenta slices on a platter. Divide prosciutto over slices; top each with 1 to 2 tablespoons pesto. Garnish with roasted red peppers.
Ingredients
2 tablespoons fresh lemon juice
¼ cup grated Parmesan cheese
salt and ground black pepper to taste
2 cloves garlic, chopped
1 pinch garlic salt, or to taste
1 tablespoon olive oil, or as needed
½ cup olive oil, or more as needed
1 pinch Italian seasoning, or to taste
1 (16 ounce) tube polenta, cut into 1/4-inch slices
2 cups fresh basil
2 tablespoons pine nuts, or more to taste
6 slices prosciutto, halved crosswise
1 (12 ounce) jar roasted red peppers, sliced into 1-inch pieces
