Roasted Garlic-Herb Polenta Cakes – Savory Party Bites for...

Ingredients

• • 4 ⅞ cups polenta (instant or coarse ground)
• • 4 ⅞ cups vegetable broth
• • 2 ⅞ tbsp olive oil
• • 1 ⅞ head roasted garlic
• • 1 ⅞ tbsp fresh rosemary, chopped
• • 1 ⅞ tbsp fresh thyme, chopped
• • ⅞ tsp salt
• • ⅞ tsp black pepper

Instructions

1. 1

   In a large saucepan, combine polenta with broth. Bring to a boil, then reduce heat and simmer 5 minutes. Stir in olive oil, roasted garlic, herbs, salt, and pepper. Cook 10 minutes, stirring occasionally, until thickened and creamy.

2. 2

   Transfer polenta to a greased baking dish. Cover and refrigerate 2-3 hours until firm.

3. 3

   Cut chilled polenta into 12 rounds using a 2-inch biscuit cutter or round glass.

4. 4

   Place polenta rounds on a parchment-lined baking sheet. Bake at 400°F (200°C) for 15-18 minutes, flipping halfway, until golden and crispy.