These mini polenta cups are a delightful and elegant appetizer, filled with flavorful roasted veggies and topped with vibrant microgreens. Perfect for any occasion, they’re a beautiful combination of textures and colors.
Why Choose This Recipe?
Polenta cups are a creative and gluten-free base for a variety of fillings. The roasted vegetables add depth of flavor, while the microgreens provide a fresh, decorative touch.
Ingredients:
1. 1 cup cooked polenta
2. 1/2 cup roasted vegetables (e.g., bell peppers, zucchini, cherry tomatoes)
3. Microgreens (e.g., radish or basil) for garnish
4. Olive oil for roasting
Instructions:
1. Prepare the polenta cups: While the polenta is still warm, shape it into small cups using a muffin tin or your hands. Let them cool and set.
2. Roast the vegetables: Chop the vegetables into small pieces, toss them with olive oil, and roast in the oven at 200°C for 15-20 minutes until tender and slightly charred.
3. Fill the cups: Once the polenta cups are set, spoon the roasted vegetables into each cup.
4. Garnish: Top each cup with a sprinkle of fresh microgreens for a colorful and elegant finish.
5. Serve immediately: Arrange the cups on a serving platter and enjoy warm or at room temperature.
Tips for Perfect Polenta Cups:
Use silicone molds for easy removal of the polenta cups.
Add a pinch of grated Parmesan to the polenta for extra flavor.
Experiment with different vegetable combinations for variety.
What Makes Polenta Cups with Veggies and Microgreens Special?
These polenta cups are as delicious as they are beautiful. The combination of crispy polenta, smoky roasted vegetables, and fresh microgreens creates a stunning dish that’s sure to impress.
For more healthy recipes, visit Nutrition, Wellness Eats, and Health Journal.
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