Polenta canapés

Delicious appetizers that are very easy to prepare and perfect for decorating your table with taste. Foodie friends, welcome back or welcome back to my kitchen. For today we prepare some delicious and very easy appetizers, you can easily prepare them the day before and they are very tasty cold as well as very versatile. 

I'll have fun preparing many delicious and above all quick appetizers, since time is a tyrant! This is one of those I put on the list, a delicious and beautiful finger food to present! Delicious baked polenta canapés with walnuts will amaze your guests! Polenta canapés are very easy to prepare and really delicious! They are perfect for appetizers, buffets and celebrations. If you have cookie cutters, you can have fun making many different shapes. Let's see together how to prepare these baked polenta canapés.

Ingredients

For the polenta

250 g instant polenta (gluten-free)

1 l water

2 tbsp extra virgin olive oil (or butter)

salt

For the filling

6 slices of  raw prosciutto, from Parma

6 dried figs (gluten-free)

plum tomatoes (dried)

12 walnuts

30 g Parmigiano Reggiano (30 months)

Steps

In a saucepan, bring the water to a boil with the salt and oil. As soon as it boils, add the polenta slowly, stirring with a whisk to prevent lumps from forming. Bring to cooking. Pour into a lightly oiled baking dish. Spread quickly with the back of a spoon or spatula. Allow to harden, about an hour. In the meantime, divide the figs in half and add a walnut. Cut the polenta with a stencil, and place the canapés on a baking sheet. Sprinkle with Parmesan cheese and au gratin for a few minutes in a hot oven. Place them on a serving plate, just lukewarm. For each canapé, add 1/2 stuffed fig, sun-dried tomatoes and 1/2 slice of rolled ham. Serve or store in the fridge. If you prefer, you can use a toothpick to secure the two canapés together.