Arugula- and Parmesan-Topped Polenta Canapes
- 4 cups water
- 1 1/4 teaspoons salt
- 1 cup instant polenta
- 2 large shallots
- 1 large garlic clove
- 3 cups arugula leaves
- 1 teaspoon olive oil
- 1/2 cup freshly grated Parmesan (about 1 1/2 ounces)
- Line an 11- by 7-inch baking pan with foil, leaving a slight overhang on all sides.
- In a heavy saucepan bring water with salt to a boil and add polenta in a thin stream, whisking.
- Cook polenta over low heat (it should be barely boiling), stirring constantly, until very thick, about 10 minutes.
- Spread polenta evenly in pan.
- Separately mince shallots and garlic and chop arugula.
- In a non-stick skillet cook shallots in oil over moderate heat, stirring occasionally, until softened, about 5 minutes.
- Add garlic, arugula, and salt to taste and cook, stirring, a few seconds, or until arugula is just wilted.
- Spread arugula mixture evenly over polenta and cool to room temperature.
- Chill polenta, covered, until firm, at least 2 hours, and up to 1 day.
- Preheat oven to 400F.
- Sprinkle arugula topping evenly with Parmesan, pressing gently to make it adhere, and, using foil, transfer polenta to a cutting board.
- Cut polenta lengthwise into thirds and cut strips crosswise into 3/4-inch-wide canapes.
- Arrange canapes on a large baking sheet and bake in upper third of oven 10 minutes, or until just heated through.
- Change oven setting to broil and broil canapes 2 minutes, or until tops just begin to brown.
- Serve canapes warm or at room temperature.