Description
Golden, pan-fried polenta rounds topped with melted brie, a sweet-tart cranberry glaze, and a crunchy walnut topping for a festive appetizer.
Ingredients
Scale
For the Crust:
- 1 tube (18 oz) pre-cooked polenta, sliced into 1/2-inch rounds
- 4 oz brie cheese, cut into small slices
- 1/2 cup whole-berry cranberry sauce
- 2 tbsp honey
- 1 tbsp balsamic vinegar
- 1/2 cup walnuts, chopped and toasted
- 2 tbsp olive oil
- Salt and black pepper to taste
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Heat olive oil in a large skillet over medium-high heat. Pat polenta rounds dry and season with salt and pepper. Fry for 3-4 minutes per side until crispy and golden. Transfer to a baking sheet.
- Preheat broiler. Top each polenta round with a slice of brie. Broil for 1-2 minutes until cheese is melted and bubbly.
- In a small saucepan, combine cranberry sauce, honey, and balsamic vinegar. Warm over low heat for 3-4 minutes, stirring until smooth. Spoon glaze over polenta rounds, sprinkle with toasted walnuts and thyme. Serve warm.
Notes
You can customize the seasonings to taste.