2915 Mediterranean Polenta Rounds

2 pounds baby shrimp or large shrimp chopped

36 ½ -inch round slices of polenta (see below for Polenta recipe)

1 tablespoon olive oil

2/3 cup sun-dried tomato spread

½ cup loosely packed, thinly sliced fresh basil

½ cup finely diced red bell pepper

½ cup crumbled goat cheese

Place polenta slices in single layer on 2 greased 15x10x1-inch baking sheets. Brush oil lightly over tops of slices. Broil each pan 1½ to 2 inches from heat for 15 or until polenta begins to brown.

Meanwhile, prepare shrimp topping. In a large bowl, combine shrimp, sun-dried tomato spread and ½ cup basil. Mix well.

Top each polenta slice with about 1 teaspoon shrimp mixture. Sprinkle with red bell pepper and cheese. Garnish with additional basil. Serve warm, room temperature or chilled. Make 36 appetizers

Polenta:

2 cups cold water

1 teaspoon salt

1 ½ cups House-Autry Mills Yellow Cornmeal

3 ½ cups boiling water

½ cup freshly grated Parmesan cheese

4 tablespoons butter, cut into pieces

In a 5-quart pot, combine cold water and salt. Gradually whisk in cornmeal until smooth. Whisk in boiling water. Heat to boiling over high heat. Reduce heat to medium-low and cook. Stir frequently with wooden spoon, until mixture is very thick and indentions remain when a spoon is dragged through polenta, 30-35 minutes. Stir in Parmesan cheese and butter. Let polenta cool, divide into equal portions. Spoon each portion onto waxed paper. Roll into a log shape and place in refrigerator to cool completely or until very firm.

Meanwhile, line 2 15x10x1-inch baking sheet. Slice cold polenta into 36 ½-inch slices.