I was very excited about our trip to Barcelona, Spain because I was hoping to be inspired to create new and innovated tapas. As you all know, I enjoy having tapas dinner parties and this little inspiration will make a wonderful addition to my repertoire. Although we didn’t really have anything like it in Barcelona, I created this hors d’œuvres the first day of our return, I was just so darn excited about it. It’s relatively simple, and if you have polenta left over, even better. I made a small batch and cooled it with ice and our heat sucking stone (our Canadian Soapstone counters have the ability to suck heat out of anything you put on it). JT thought they were just OK, but I think he would love them if I had just put some bacon on them! I really enjoyed them; you can top them with anything, including prosciutto or even a crispy fried sausage slice but I just used some simple Sharp Cheddar with Horse Radish. You can also serve this warm or at room temperature. I froze the left over polenta squares and will use them for a future tapas dinner party! Cheers!
Polenta Cheese “Crisps”
Original recipe modified from Epicurious
Ingredients:
- 1 1/2 cups cold water
- 1/2 cup polenta (not quick-cooking)
- 1/2 teaspoon chopped thyme
- pinch of salt
- 1/4 cup grated Parmigiano-Reggiano
- 1 tablespoons unsalted butter, cut into bits
- 2 tbsp canola oil for frying
- 25 small square slices of cheese, your choice
- Chives for garnish
Directions:
- Spray an 8″ square baking pan with non-stick cooking spray.
- Combine water, polenta, herbs, and pinch of salt in a heavy saucepan and bring to a boil over medium heat, whisking. Reduce heat to medium-low and cook, stirring constantly with a long-handled wooden spoon, until polenta begins to pull away from side of pan, 10 to 15 minutes. Stir in cheese and butter until incorporated, then transfer polenta to baking dish, spreading evenly with a dampened rubber spatula. Chill until set, about 45 minutes (to speed up the process, I put a piece of plastic wrap over the top and lined ice cubes along the top. Once the cubes started to melt, I pulled them off and then carefully lifted the plastic wrap so the water didn’t spill onto the firm polenta).
- Turn out the polenta from the pan (should fall out easily, mine did) and cut into 2-3 cm (1.5″) squares. Preheat a cast iron frying pan and add about 2 tbsp canola oil. Fry one side until golden and then flip. Cover the second side with a 1-2mm slice of cheese, garnish with chives.
- Serve warm or room temperature.
[…] something to make with polenta. I loved the crackers because I’ve already made Polenta Fries, Polenta Crisps, and Polenta Choux Pastry. Yotam Ottolenghi’s recipe includes a beautiful tapenade but I […]
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These look very tasty! I do love all your tapas ideas Eva! I like all of your suggestions for toppings with these too – bacon, sausage, cheddar, prosciutto – yum! I think it’s so fun to cook foods that remind you of your vacations. It’s like bringing a little taste of it back home. 🙂
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Thanks Kristy, it’s partly why I really enjoy taking a cooking class when we go away so that I can bring back my recipe souvenirs! The polenta squares freeze very well too, which makes it a perfect tapas course that only needs finishing.
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Great great tapas idea. Love this. Not a big fan of polenta, but this looks delicious!
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I wasn’t either, but I really liked these. Hope you give them a go and let me know what you think.
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Perfect yummy bites. You make the best food!
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Oh Maureen, I am so flattered you think so. Thank you .
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You know, I used to detest polenta when I was a kid. Had it a couple of times… dear God it was terrible. Must have been the way it was served though because I recently got into it again… had some fried so it was crispy on the outside… just one thing to say: “omnomnom”
Great tapas idea Eva!
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Thank you kindly Charles. I have never been a polenta fan but to be honest I just think I wasn’t having the right one. This is a keeper recipe!
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Love the idea of these polenta crisps. In fact, I considered using polenta as the base for my BBQ tartlets, but was afraid it would be too hard to pick up under the circumstances of the cocktail party. Looking at these makes me want to make some even more now, though! 😉
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I’d never made polenta before and was quite surprised at how tasty these were. Crispy on the outside and soft and creamy on the inside.
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What a great inspiration, Eva, perfect litte appetizers to serve with cocktails. I think your idea of topping them with prosciutto is a good one, adding a nice salty component. I have to give these a try. 🙂
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Thanks John, I had never made polenta before so I was very glad they worked out so well.
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Welcome back to the kitchen!
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Thanks Zsuzsa, I’m loving it!
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Whoa, you sure didn’t waste time cooking up something. You must have missed your kitchen a great deal. Polenta sounds fab.
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Yes, I did have a bit of an itch! And I do adore my kitchen and cooking in it!
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How lovely to go to Barcelona. I imagine it’s a fabulous city to visit. I love tapas too and we went to a tapas restaurant here in Sydney last Saturday night and it was so relaxing with a great vibe. These look so good Eva – I love polenta xx
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Thanks Charlie, I’m already thinking of how to get back to Barcelona next year! The polenta turned out very tasty.
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These crisps look fabulous my friend, very inspired indeed 😀
Love them! And your trip to Barcelona was incredible to read about!
Cheers
Choc Chip Uru
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Thanks CCU it seems a lifetime ago now!
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I would love these polenta squares too. They look delectable and elegant with sprinkled chive rings.
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Thank you kindly Angie!
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