Appetizer: Italy – Polenta Croccante (Crispy Polenta Bites)
Serving Size: 6
Approximate Time
Prep
40 min
Cook
6 min
Additional
30 min
Total
1 hr 15 min
Ingredients
1 cup (150 g) coarse cornmeal (polenta)
3 cups (720 ml) low-sodium chicken broth or water
1 / 2 tsp kosher salt, plus more to finish
2 tbsp (15 g) grated Parmesan cheese
1 tbsp (14 g) unsalted butter or olive oil (for the polenta)
2-3 tbsp (30-45 ml) olive oil (for frying)
3 / 4 cup (180 g) whole-milk ricotta
1 tsp finely grated lemon zest
1 tbsp (15 ml) fresh lemon juice
1 tbsp (15 g) chopped fresh parsley
1 / 2 tsp dried oregano
Freshly ground black pepper, to taste
1 cup (150 g) cherry tomatoes, finely diced
1 tbsp (10 g) capers, rinsed and chopped
1 small shallot, minced
1 tbsp (15 ml) red wine vinegar
1 tbsp (15 ml) extra-virgin olive oil
Pinch red pepper flakes (optional)
Fresh basil or parsley, for garnish (optional)
Extra grated Parmesan, for finishing (optional)
Instructions
Line a rimmed sheet pan with parchment. In a medium saucepan, bring the broth and 1/2 teaspoon salt to a simmer. Whisk in the cornmeal in a slow stream. Reduce heat to low and cook, stirring often, until thick and creamy, 10-15 minutes.
Off heat, stir in the Parmesan and butter. Spread the polenta 1/2-inch thick on the prepared pan. Chill until firm, at least 30 minutes (or up to overnight).
In a small bowl, combine ricotta, lemon zest, lemon juice, parsley, dried oregano, a pinch of salt, and black pepper. Cover and refrigerate.
Make the tomato-caper relish: In another bowl, mix the diced tomatoes, capers, shallot, red wine vinegar, extra-virgin olive oil, red pepper flakes (if using), and a pinch of salt. Set aside to marinate.
Once firm, cut the polenta into 1- to 1.5-inch squares or rounds. Heat 2-3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Fry the polenta pieces in batches until golden and crisp on both sides, 2-3 minutes per side. Transfer to a rack or paper towel and lightly salt.
To serve, top each warm polenta bite with a small dollop of lemon-herb ricotta and a spoonful of tomato-caper relish. Garnish with basil or parsley and a sprinkle of Parmesan, if desired. Serve immediately.
