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Polenta and Cheese Bites
by: Margherita Romagnoli
- Preparation 10 min
- Cooking 40 min
- Portions 3 pers.
Ingredients needed
Serves 3
- ½ package Favuzzi polenta
- 2-3 slices gorgonzola or blue cheese
- About 15 pecans
- Pomegranate seeds to decorate (optional)
- 3-4 tbsp Favuzzi moderate olive oil
- Salt
Products used in this recipe
Steps of preparation
- Cook the polenta according to package instructions, being mindful to reduce cooking time to 35 minutes.
- Spread the hot polenta on a large baking sheet lined with parchment paper and oiled.
- With the back of a spoon, spread the polenta evenly into a large rectangle about 2 cm thick.
- Lightly oil the surface. Cover with cling film and leave to cool for at least 2 hours. (The polenta can also be prepared the night.)
- Using a cookie cutter, cut out about 15 polenta pieces.
- Transfer these pieces to a baking dish lined with parchment paper and lightly oiled.
- Grill in the oven under the broiler for a few minutes. Do not allow to burn.
- Remove the polenta pieces from the oven, leave to cool for a few minutes and garnish with a bit of gorgonzola or blue cheese, a pecan and two or three pomegranate seeds. Serve immediately.
- Tip: The polenta bites can be prepared a few hours in advance. In that case, leave to rest at room temperature and garnish 10 minutes before serving.
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