Baked Artichoke Spread on Polenta Rounds
(Makes approximately 15)
1 (18 oz.) polenta log
3 cloves garlic, minced
5 tablespoons olive oil
1 (14 oz.) can quartered artichoke hearts, packed in water (NOT marinated)
1/4 cup fresh lemon juice
4 tablespoons freshly grated Parmigiano-Reggiano cheese
2 tablespoons Ocean's Balance Kelp Purée
2 teaspoons ground black pepper
Heat oven to 400 degrees F. Cut polenta log into approximately 15 1/4-inch rounds; arrange on a cookie sheet.
Cook garlic in olive oil on medium-high temperature for approximately 3 minutes. Add artichokes and brine, bring to a boil, reduce heat to low, cover and let cook for 15 minutes, until artichokes are soft. Add lemon juice, cheese, kelp purée and pepper; stir until well combined. Remove from heat. Using an immersion blender, blend ingredients just until a thick paste is obtained. Check for seasoning and adjust to taste. Spoon paste on to polenta rounds. Lightly sprinkle with grated cheese. Bake for approximately 20 minutes, until artichoke paste and polenta edges are brown. Remove from tray immediately and let cool 5 minutes on wire rack. Best eaten while still warm.