Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1/2 cup cranberry chutney, or cranberry relish

  3. 1 (16-ounce) package cooked polenta, cut in

  4. 10 rounds

  5. 1/2 cup (2 ounces) shredded sharp cheddar cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven 325°F (160°C). Coat a shallow 1-quart casserole dish or 13-inch x 9-inch baking dish with cooking spray and set aside. In a large skillet, heat oil over medium-high heat. Add polenta rounds and cook for 4 to 5 minutes on each side, or until light golden brown. Using a spatula, transfer rounds to the baking dish, arranging them in a single layer. Top each round with 2 teaspoons of cranberry chutney or relish. Sprinkle cheese over rounds. (The dish may be made up to this point and held at room temperature up to 2 hours before baking.) Bake 15 minutes or until the cheese melts and begins to bubble. Serve immediately.


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