Crispy polenta, spinach and taleggio triangles with roasted red pepper almond dip

Instructions

1. 1

   1. Bring the water to a boil in a medium saucepan. Add 1 tablespoon of olive oil, the salt, and black pepper. Slowly rain in the polenta, whisking constantly for 3 to 4 minutes until thickened.

2. 2

   2. Add the grated Parmesan cheese to the hot polenta and stir until melted. Remove from the heat.

3. 3

   3. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the garlic and cook for 30 seconds. Add the fresh spinach and sauté for 1 to 2 minutes until wilted and reduced in volume.

4. 4

   4. Stir the sautéed spinach into the polenta. Spread the mixture into a lightly oiled tray or square pan in a layer about 3/4 inch thick. Scatter the taleggio cubes over the top and gently press them in so they are partially embedded. Let rest for 10 minutes until firm.

5. 5

   5. Meanwhile, make the dip. Place the roasted red pepper, toasted almonds, plain Greek yogurt, lemon juice, smoked paprika, honey, and an extra pinch of salt in a blender or food processor. Blend until thick and smooth.

6. 6

   6. Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper or lightly oil it.

7. 7

   7. Unmold or turn out the firm polenta and cut it into 8 triangles. Lightly coat both sides with the all-purpose flour to help create a thin crust.

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   8. Arrange the triangles on the baking sheet, brush or drizzle with the remaining olive oil, and bake for 18 to 20 minutes at 220 °C / 425 °F, flipping halfway through, until golden and crisp at the edges.

9. 9

   9. Serve the triangles hot with the roasted red pepper almond dip. Finish with the chopped fresh parsley over the dip or triangles.