A bite-size canapé perfect for the festive season. Baked polenta bites are loaded with Parmigiano Reggiano* topped with a slither of cheese, peppery rocket and a sweet red grape
Ingredients
For the polenta
400mls vegetable stock
150g quick cook polenta + extra for dusting
½ teaspoon dried thyme
40g Parmesan cheese, finely grated
salt and pepper
Olive oil
For the canapés
Shavings of Parmesan cheese
14 red grapes
small handful of rocket
+ balsamic vinegar to serve
You will also need a 2lb loaf tin, baking parchment and cocktail sticks
Instructions
First make the polenta. It helps if you have all the ingredients prepared and weighed out - , i.e cheese grated before you start. Grease and line a 2lb bread loaf tin.
Bring 400mls stock to boil in a medium saucepan, then pour in the polenta and stir vigourously while the polenta cooks out and thickens, which should take around 2 minutes. Add the thyme, grated parmesan, and season with salt and pepper. Taste and adjust seasoning if necessary.
Pour the polenta into the prepared tin so that is around 1.5cm deep. Level off with the back of a spatula, and allow to cool for 5 minutes before chilling in the fridge for around an hour until firm.
Pre-heat oven to 200ºC (fan).
Lift the polenta out of the tin, and cut into even sized cubes. If you divide by 4 on the shorter end, and then by 7 on the longer end you should get 28.
Gently transfer the pieces to a lined baking sheet, and then using a pastry brush, brush with olive oil. Shake over around 2 more tablespoons of polenta, and turn the pieces so they coat in the extra crunch. Bake in the oven for around 30 minutes until firm, crispy and darkened all over.
Allow to cool for 5 minutes, then construct your canapes. Secure a shaving of parmesan and a rocket leaf or too to the top of a polenta cube with a cocktail stick, then slide over a red grape.
Transfer to a serving dish, and serve alongside a ramekin of balsamic vinegar for dipping
Recipe by Ceri Jones Chef at https://cerijoneschef.com/parmesan-polenta-bites/