Baked Artichoke and Kelp Spread on Polenta Rounds
A touch of the ocean is added to this tasty vegetarian/gluten-free appetizer.
Baked Artichoke and Kelp Spread on Polenta Rounds
Rated 5 stars by 1 users
Category
Appetizer
Servings
20 pieces
Prep Time
5 minutes
Cook Time
45 minutes
Ingredients
- 1 (18 oz.) polenta log
- 3 cloves garlic, minced
- 5 Tbsp. olive oil
- 1 (14 oz.) can quartered artichoke hearts, packed in water (NOT marinated)
- ¼-cup fresh lemon juice
- 4 Tbsp. freshly grated Parmigiano-Reggiano cheese
- 2 Tbsp. Ocean's Balance Kelp Purée
- 2 tsp. ground black pepper
Directions
- Heat oven to 400 degrees. Cut polenta log into 20 slices. Line cookie sheet with parchment paper. Arrange polenta slices on parchment paper.
- In a sauce pan, cook olive oil on medium high temperature for approximately 3 minutes. Add artichokes and brine, bring to a boil, cover and cook for 15 minute until artichokes are quite soft and most of the liquid has been cooked off.
- Add lemon juice, cheese, Kelp Purée and pepper
- stir until well combined and cheese has melted. Remove from heat.
- Using an immersion blender, blend ingredients until a thick, smooth paste is obtained. Check for seasoning and adjust to taste.
- Spoon paste onto polenta rounds. Lightly sprinkle with grated cheese. Bake for approximately 20 minutes, until topping and edges are brown. Remove from tray immediately and let cool 5 minutes on wire rack. Serve while still warm.
Recipe Note
Pairs with: Champagne!!