Parmesan Polenta Biscotti Shooters

Yield: 8 servings
  • Recipe by Chadwick Boyd
  • Prep Time
    10 min
    Cook Time
    35 min


    • 1 24 oz. container of Garden Fresh Gourmet® Tomato Soup with Parmesan
    • Half of a 16 oz. tube of polenta
    • 2 teaspoons olive oil
    • ¼ teaspoon Kosher salt
    • 1/8 teaspoon black pepper
    • 3 tablespoons grated parmesan
    • ¼ teaspoon smoked paprika


      Preheat the oven to 400°F. Place the Garden Fresh Gourmet® Tomato Soup with Parmesan in a small sauce pot and heat on medium until it comes to a low boil, about 10-12 minutes. Stir a few times to heat all the way through. Turn the heat down to low. Using a chef's knife, slice the polenta into four ¾" thick discs. Discard the nubby end. Cut each disc into three even pieces to form the "biscotti." You should have 12 pieces. Place on a small cookie sheet. Drizzle the biscotti evenly with the olive oil. Season with the salt and pepper. Sprinkle on the parmesan and then the paprika. Place the biscotti on the center rack in the oven. Bake until golden and brown on the edges, about 25 minutes. Remove from the oven and let cool slightly, 3-4 minutes. Meanwhile, using a measuring cup with a pour spout or a narrow-ended ladle, carefully pour the soup into the shot glasses. Insert small skewers into one end of the biscotti. Place one biscotti into each shot glass and the remaining biscotti on a small serving plate. Serve immediately.

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