Appetizer: Italy – Quadrotti di Polenta Dorata con Gremolata al Limone e Capperi (Golden Polenta Squares with Lemon-Caper Gremolata)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 25 min

Additional 1 hr

Total 1 hr 50 min

Ingredients

4 cups (960 ml) low-sodium chicken stock or water
1 cup (160 g) coarse yellow polenta (cornmeal)
1 tsp kosher salt, plus more to taste
1 / 4 tsp freshly ground black pepper
1 / 2 cup (50 g) finely grated Parmigiano-Reggiano
2 tbsp (30 ml) extra-virgin olive oil (stirred into polenta)
3 tbsp (45 ml) extra-virgin olive oil (for searing)
1 / 2 cup (15 g) finely chopped flat-leaf parsley
2 tbsp (30 g) capers, rinsed and finely chopped
1 small garlic clove, finely grated
Zest of 1 lemon
1 tbsp (15 ml) fresh lemon juice
1 / 2 tsp finely chopped fresh sage (optional)
Pinch red pepper flakes (optional)

Instructions

Line an 8-inch square pan with parchment, leaving overhangs for easy lifting. Lightly oil the parchment.
Bring the stock to a boil in a medium saucepan. Whisk in polenta and 1 teaspoon salt. Reduce heat to low and cook, stirring frequently, until thick and creamy, 15–20 minutes.
Off heat, stir in black pepper, Parmigiano-Reggiano, and 2 tablespoons olive oil. Taste and adjust seasoning.
Spread polenta into the prepared pan about 1/2 inch thick. Smooth the top, let cool to room temperature, then refrigerate until firm, 45–60 minutes.
Lift the slab onto a board and cut into 1- to 1 1/2-inch squares.
Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high. Sear polenta squares in batches until deeply golden and crisp, 3–4 minutes per side. Transfer to a warm platter.
Make the gremolata: In a small bowl, combine parsley, capers, garlic, lemon zest, lemon juice, sage (if using), red pepper flakes (if using), a pinch of salt, and a drizzle of olive oil if needed to loosen. Stir to combine.
Spoon a little gremolata over each warm polenta square and serve immediately.