Appetizer: United States – Crisp Polenta Soldiers with Roasted Grapes in Sweet-And-Sour Sauce

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 10 min

Additional 55 min

Total 1 hr 35 min

Ingredients

4 cups (960 ml) water or low-sodium chicken stock
1 cup (240 ml) whole milk, optional
1 cup (160 g) fine yellow cornmeal/polenta
2 tbsp (30 g) unsalted butter
1 / 2 cup (50 g) grated Parmesan cheese
Kosher salt, to taste
Freshly ground black pepper, to taste
Olive oil, for frying
2 cups (300 g) red seedless grapes
1 small shallot, thinly sliced
1 sprig fresh rosemary
1 tbsp (15 ml) extra-virgin olive oil
1 / 4 cup (60 ml) dry red wine
2 tbsp (30 ml) balsamic vinegar
1 to 2 tsp (5 to 10 ml) honey, to taste
Pinch red pepper flakes
Flaky sea salt, to taste
Zest of 1 / 2 lemon
Shaved Pecorino Romano, for finishing
Toasted walnuts, chopped, optional

Instructions

Make the polenta: In a saucepan, bring the water (and milk, if using) to a gentle simmer. Whisk in the cornmeal in a steady stream. Cook over low heat, whisking frequently, until very thick and pulling from the sides, 20–25 minutes. Stir in butter and Parmesan; season with salt and black pepper.
Set the polenta: Line a small rimmed tray or 9-inch square pan with parchment. Spread polenta into an even 1/2–3/4 inch layer. Cool, then refrigerate until firm, about 45–60 minutes (or up to overnight).
Roast the grapes: Heat oven to 425°F/220°C. On a small sheet pan, toss grapes, sliced shallot, and rosemary with extra-virgin olive oil, a pinch of salt, and red pepper flakes. Roast until grapes blister and release juices, 12–15 minutes.
Make the agrodolce: Transfer the hot pan to the stovetop (or scrape into a skillet). Add red wine and balsamic; simmer 2–3 minutes, scraping up any browned bits, until slightly syrupy. Stir in honey to balance; adjust salt. Discard rosemary.
Crisp the polenta: Remove polenta from the pan and cut into batons (“soldiers”). In a large skillet, film the bottom with olive oil over medium-high heat. Fry polenta pieces on all sides until deeply golden and crisp, 2–3 minutes per side. Drain briefly on paper towels; season with a pinch of salt.
Serve: Arrange warm polenta on a platter. Spoon roasted grape agrodolce over the top. Finish with lemon zest, shaved Pecorino, optional toasted walnuts, and a twist of black pepper. Serve immediately.