Time: 40 min.
Complexity: easily
Servings: 4

Make these miniature sandwiches (sliders) using polenta slices instead of traditional bread rolls. The polenta, tomatoes, and onions are baked together in the oven, saving time and enhancing the flavors, while the herb butter helps highlight the Italian character of this appetizer.

Ingredients:

• 2 tbsp. l. olive oil
• 2 large cloves garlic, minced
• 1 teaspoon dried oregano
• 1/4 tsp red pepper flakes
• 1 tube (700 g) prepared polenta, cut into 16 slices 0.8 cm thick.
• 2 medium tomatoes, cut into 8 0.5cm thick slices.
• 2 small red onions, sliced ​​into 8 1/4-inch thick rounds.
• 340 g lean ground beef
• 24 fresh basil leaves
• Special equipment: parchment paper

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

ground beef, polenta, red onion, tomatoes, red pepper flakes, oregano, basil

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Preparation:

Step 1
• Preheat oven to 200°C, line 2 baking sheets with parchment paper and spray with cooking spray.
Step 2
• Combine olive oil, garlic, oregano, and red pepper flakes in a small bowl. Arrange the polenta, tomato, and onion slices on the prepared baking sheets. Brush the surface of the polenta and vegetables with the herb oil. Sprinkle the vegetables with 1/4 teaspoon of salt and a few turns of the black peppercorns. Bake until the vegetables are tender and beginning to caramelize, about 25 minutes.
Step 3
• In a medium bowl, carefully combine the ground beef with 1/2 teaspoon of salt and a few grinds of black pepper. Form into 8 patties, each 2.5 inches (6 cm) in diameter and 1/2 inch (1 cm) thick. Spray both sides with cooking spray.
Step 4
• Heat a large nonstick skillet over high heat for two minutes and place the patties in the skillet, spacing them evenly apart. Reduce the heat to medium and cook the patties for about 1.5 minutes per side. Let the patties rest for 5 minutes before assembling the sandwiches.
Step 5
• Assembling sandwiches:
  
  Place 8 polenta circles, seasoned side down, on a work surface and top with 3 basil leaves. Place a patty, tomato, and onion slices on top of the basil. Top with the remaining polenta circles, seasoned side up, and serve 2 sliders per serving.

Votes: 3