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Prune Polenta Canapés    Veg  HT  PFC  20mins plus chilling

Makes 18     Hot Vegetarian Fruit  herbs  Appetiser Buffet Party Food  Eggless

Ingredients
720ml/24fl.oz. Water or Stock
175g/6oz Polenta
100g/4oz Dried Prunes, finely chopped
75g/3oz Blue cheese, crumbled e.g. Danish Blue, Roquefort, Gorgonzola
1 tbsp freshly chopped Parsley

Instructions

1. Lightly oil a 22cm/9-inch square baking tin. Set aside.

2. Place the water or stock, salt and pepper in a large saucepan and bring to the boil then slowly pour in the polenta, stirring constantly, reduce the heat and cook, stirring, for 5 minutes until very thick.

3. Remove from the heat, then pour the mixture into the prepared tin spreading the mixture evenly in pan.

4. Sprinkle the prunes and cheese evenly over polenta mixture in tin, pressing the mixture lightly into polenta. Refrigerate for about 15 minutes or until firm.

5. Preheat the grill to hot and line the grill pan with aluminium foil.

6. Cut the polenta into 9 squares and then halve each square diagonally to form triangles.

7. Arrange the polenta in the line grill pan then grill about 4 to 5 inches from heat source for 3 to 5 minutes or until the cheese starts to melt and is lightly browned.

8. Transfer the triangles to a wire rack and leave to stand for about 5 minutes before transferring to a serving platter. Sprinkle with parsley and serve warm.

 

 

   

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