Crispy Roasted Polenta Bites
Such an easy appetizer that is sure to be a crowd pleaser!
Ingredients
Polenta base
- 150 g polenta
- 560 g water
- ½ teaspoon salt
- Olive oil for brushing
Toppings
- 120 g cashews soaked overnight
- ¾ teaspoon miso paste
- Water as needed for blending
- Roasted roasted pumpkin slices
- Artichokes in oil drained and rinsed
- Sun-dried tomatoes in oil drained and rinsed
Instructions
Cook the Polenta
- Bring the water to a boil in a medium pot and season with salt. Remove the pot from the heat and whisk in the polenta to eliminate any lumps. Return to low heat and cook according to package instructions (usually from 1 to a few minutes) until the mixture is thick, smooth, and pulling away from the edges of the pot.150 g polenta, 560 g water, ½ teaspoon salt
Spread and Cool
- Line a baking sheet with parchment paper. Spread the hot polenta into a thin, even layer—about ½ cm to 1 cm (thinner for crispier bites, thicker for more of a bite). Allow it to cool completely at room temperature until fully set and firm.
Cut and Roast
- Preheat oven to 250°C/480°F. Cut the cooled polenta into squares or rectangles. Brush both sides lightly with olive oil and arrange the pieces on a lined baking sheet. Roast until golden and crispy, flipping halfway through, about 15–20 minutes total.Olive oil
Make the Cashew Spread (optional)
- Blend the soaked cashews with miso until completely smooth and creamy. Add small splashes of water as needed to achieve a spreadable consistency. You can leave it to ferment at room temperature in a jar covered with a cheese cloth/kitchen paper secured with an elastic for 24 hours for a more tangy flavour or simply leave it in the fridge until ready to use. (both super tasty!)120 g cashews, ¾ teaspoon miso paste, Water
Assemble
- Spread a thin layer of cashew cream on each crispy polenta piece. Top with roasted pumpkin slices, artichokes, or sun-dried tomatoes. Serve warm or at room temperature.Roasted roasted pumpkin slices, Artichokes in oil, Sun-dried tomatoes in oil
Tried this recipe?Let us know how it was!