Crispy Polenta Chips with Whipped Ricotta & Salami

Entertaining just got a serious upgrade! These Crispy Polenta Fingers with Whipped Ricotta & Salami are the ultimate bite-sized appetisers – rich, crunchy, creamy, and totally irresistible.

What makes these canapés a standout? Golden, pan-fried polenta topped with silky whipped ricotta, sharp parmesan, finely chopped Hungarian salami, and a crack of black pepper. Fancy enough to impress, easy enough to make ahead.

Full Recipe: https://everydaygourmet.tv/recipes/crispy-polenta-chips-with-whipped-ricotta-salami

Ingredients:
50g thin slices of mild Hungarian salami, finely chopped
Freshly cracked pepper

Whipped Ricotta
500g full-fat ricotta
100ml thickened cream

Polenta Fingers
500ml (2 cups) full-cream milk
Good pinch of salt flakes
250g (1½ cups) instant polenta
40g unsalted butter
100g (1 cup) freshly grated parmesan, plus extra handful for whipped ricotta and to garnish
Olive oil, for frying

Method:
Whip ricotta ingredients and a handful of parmesan together in a food processor until smooth. Season to taste. Place in a piping bag.

Combine 1.5 litres of water and the milk (or just use 2 litres of water) in a pot, add the salt and bring to the boil. Rain in the polenta in a steady stream, whisking to ensure no lumps form. Keep whisking until the polenta comes to the boil and cook for 3-5 minutes or until thick and smooth. Turn off the heat and fold the butter and parmesan into the polenta. Spread into a 22 cm x 30 cm (approx.) tray lined with cling film and cover with another sheet of cling film. Refrigerate for an hour until set.

Cut into canape-sized rectangles (4 cm x 2 cm). Fry in a little oil until crisp. Drain on paper towel.

Pipe ricotta onto crisp polenta and top with salami, freshly grated parmesan and freshly cracked black pepper. Garnish with microherbs and serve.

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MORE RECIPES LIKE THIS ONE:
Gluten Free: https://www.youtube.com/playlist?list=PL1Cp-Lm2gLTl58fktES2SezSVsASKKe3G

Develop your prowess in the kitchen with one of Australia’s most loved cooks, Justine Schofield on Everyday Gourmet.
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Palenta is a fantastic substitute for mash or rice, even pasta. But I’m going to take it a little bit further with a palenta and make crispy palenta canopes. They’re super delicious. So, we need to cook the palenta the classic way. I’ve brought some water up to the boil. I am going to season it with a pinch of salt. And I like to add milk with my palenta. So, in with some milk, but that’s totally optional. You could just substitute that for 100% water. So, see how that’s come back up to the boil? That’s what we’re wanting for our instant plenta. Now, it’s instant. It doesn’t take long to cook at all. But I do suggest raining it in. So, just a little bit. Whisk it in so it doesn’t get lumpy. And rain the rest in. And at first, you’ll go, “Wo, that’s way too much liquid for that amount of palenta.” But as you continue to whisk this, you’ll see that it thickens. So, at this stage, you want to stay here. Constantly whisk until it thickens. So, give it about 2 to 3 minutes, even up to 4 minutes. See how there’s these big bubbles that are popping? This is a key sign that this palenta is almost ready. And look how much it’s thickened. So, I’m going to just turn the heat to low and we’re going to add some flavorings to it. Good couple of knobs of butter. About 100 gram of Parmesan cheese. And we’re just going to mix that through. And don’t be afraid to add another pinch of salt here. Okay. So, I’m really happy with that. We’ll take the whisk out. Now, it’s time to cool this down cuz we’re going to cut it into chips later on. So, I’m going to pour this into a tray that’s been lined with some cling film. Pour that over. Fill that up all the way to the top. Looking good. This is still piping hot, so I don’t want to put in the fridge now. Leave that there for about 20 minutes. Then into the fridge for a few hours to firm up. It needs to be firm because we need to cut it into bite-sized pieces for the canop. Now, I’m going to top the canope with this gorgeous ricotta blend. I’m going to whip it up. So, into a blender, I’ll add some buffalo ricotta. So, in it goes. along with some cream to make sure that it becomes beautiful and fluffy. Just a drizzle and loads of Parmesan. So, I’ll freshly grate some Parmesan. If you really want to make it extra special, then you could add some truffle to this. I’m going to keep it quite simple with the palmesan cuz it is quite bitey and savory in flavor. Okay, that should do it. In that goes. Lid goes on and we’ll give it a good blend. [Music] So much easier to do in a food processor. And have a look how fluffy this is. See how smooth? That’s fantastic. Now, you can dollop this on the canop, but I like to place it into a piping bag. This can also go into the fridge until you’re ready to use it. [Music] Right. You can see how solid the palenta goes. And this is why you need that glad wrap on the bottom of this cuz it makes it so much easier to come out. Flip it over. And then take that tray off. And that is our palenta ready to be fried. So I’ve just got a ruler here to be extra pedantic. I want to cut these into bite-sized pieces. So, we’ll take that first bit off. Okay. Pop that to the side. And we’ll cut that basically the same size as my ruler. And then we’re going to cut them into even pieces. So, we’ll cut that in half and then in half again. So, we’re going to add some olive oil to a pan. A good amount of oil. I’m also going to add another topping to this for a real savory flavor. I’m using a mild Hungarian salami. And I want this to be as thin as possible because I’m going to shave it. So, a few little slices of the salami. And I’m just going to roll it up and then thinly slice it just like this. So, it almost shreds this. It’s going to be little pieces of the salami that’s going to sit on top. It’s going to be delicious. [Music] All right, palenta chips have come out of the pan. They’re lovely and golden on top. And now we can dress them. Do let them cool slightly before you add the ricotta cuz you don’t want it to melt. And then we can just pipe this on over the top. Of course, you don’t have to pipe it on if you don’t like. You can just spoon it on. I just think it looks extra pretty, particularly if you’re going to make a lot of these for a party. Okay. Next, our salami that we finally shredded. A small handful onto each. Very Italian inspired canopy this one. And some extra Parmesan cheese over the top. So we’ll just grate that over. Freshly cracked pepper. And because I’m really showing off now, I’ve got these cute micro herbs. I used to make this when I did catering and it was so popular. Of course, palenta. Everyone loves palenta. The creaminess of that buffalo ricotta and the savoriness of the salami. All right, after they’re dressed, they go straight onto the plate. Just place them side by side like little soldiers. Just move them over so we can squeeze one more on there. And that is a delicious, elegant canop that’s also quite filling because we’ve got the palenta. And there happens to be one more just here. I’m going to have a little taste of it. [Music] Delicious. [Music]