A super-easy gluten free appetizer or side dish! Packaged polenta is grilled, topped with creamy mozzarella, prosciutto and heaped with kale artichoke dip, tomatoes and parsley.
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This gluten free appetizer is a great solution if you are having guests with allergies or food preferences. This dish is not only easy to make but delicious too!
Easy Polenta Rounds with Mozzarella, Prosciutto and Kale Artichoke Dip
18-ounce tube prepared polenta (I used one from Trader Joe’s)
Extra Virgin Olive oil
4 ounces fresh mozzarella, cut into thinly sliced pieces
4 ounces prosciutto, sliced into thirds
Trader Joe’s Kale Artichoke dip
3-4 compari tomatoes, seeded and chopped
2 Tablespoons fresh parsley, chopped
salt and pepper to taste
Preheat oven to 350°F.
Using a sharp knife, slice polenta into 16 even rounds. The easiest way to do this is to cut the log of polenta evenly in half, then cut each half in half again, so you have four quarters. Cut each quarter in half and then cut those two rounds in half again, so you have 16 polenta rounds.
Place polenta slices on a cookie sheet lined with parchment paper. Brush or drizzle with olive oil and sprinkle salt and pepper onto polenta.
Top each polenta round with a slice of prosciutto and mozzarella. Place in oven for about 10-15 minutes until cheese is melted.
Remove from oven. Arrange cheesy polenta rounds on a serving platter and dollop each generously with prepared kale artichoke dip. Top with chopped tomatoes and sprinkle with parsley.
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