Crisp parmesan, olive & sundried tomato polenta bites
- Rukmini Iyer
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Serves 6
Easy
Prep: 10 mins
Cook: 30 mins - 35 mins
plus at least 1 hr setting
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Make a batch of this easy polenta base at the weekend, then serve it as a pre-dinner snack. Leftovers can be baked or fried to have with eggs and spinach
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
600ml vegetable stock
-
150g quick-cook polenta
-
90g mixed olives
in oil, roughly chopped
-
90g sundried tomatoes
in oil, roughly chopped
-
30ml oil
from the tomatoes or olives
-
40g parmesan
or vegetarian alternative, grated
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Nutrition: Per serving
- kcal217
- fat11g
- saturates3g
- carbs23g
- sugars5g
- fibre3g
- protein6g
- salt0.6g
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Method
-
step 1
Pour the stock into a large saucepan and bring to the boil. Add the polenta, and stir continuously over a medium heat for 3-4 mins until thickened and just coming away from the edges of the pan. Add the olives, tomatoes, oil and most of the parmesan, and stir for a further minute until well combined. Season.
-
step 2
Spoon the polenta mixture onto a lined swiss roll tray or baking sheet. Place another sheet of baking parchment on top and roll out to 1cm thick, then remove the top sheet of parchment and scatter with the remaining parmesan. Leave the polenta to cool at room temperature for 1 hr to set. Alternatively, if you’re making it ahead, leave to cool and chill for several hours or overnight.
-
step 3
Once the polenta has set, heat the oven to 200C/180C fan/gas 6. Cut or stamp the polenta sheet into shapes of your choice, and arrange on a baking tray lined with parchment. Bake for 25-30 mins until golden brown and crisp, and serve warm. Will keep for up to a day in the fridge.
Recipe tip
You can fry the polenta pieces instead of baking them. These will keep well in an airtight container in the fridge for a couple of days, then heat through in the oven or re-fry as needed.
Recipe from Good Food magazine, January 2022
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