Crispy Polenta Bites with Crème Fraiche, Balsamic Glaze and Fresh Basil

Of course, Little Lace Box will also be highlighting products for those of us who are kitchen-ware enthused.  Which is why I created this lovely little recipe for Little Lace Box.  A delightful and delicious nibble that’s almost fuss free.  Displays beautifully on your Hors D’oeuvres table, sitting in those gorgeous new serving dishes you’ve been wanting to use.  Or maybe a new serving board that’s become quite popular these days.

Crispy Polenta Bites with Crème Fraiche, Balsamic Glaze and Fresh Basil

Ingredients

1 cup quick cook polenta

1/4 grated parmesan

1/4 cup extra virgin olive oil

1 cup crème Fraiche or sour cream (crème Fraiche is a French sour cream, usually a bit thicker than our sour cream here in the states)

1/2 cup good quality aged balsamic vinegar

Handful of fresh basil

Salt and pepper to taste

Directions

Prepare the polenta to package directions.  Typically the brand I use is one cup polenta to three cups liquid.  I like to use an herbed vegetable broth for this recipe.  But half milk and water is also nice.  Gives it a creamier texture.  Just before the polenta is thickened add the 1/4 cup grated parmesan to the polenta. Season with salt and pepper if needed.

Oil or butter a medium size baking dish, 8×11 or 9×13 work well.  Pour the warm polenta into the baking dish and smooth the top.  Let it cool completely.  If I’m making this for a dinner party I’ll prepare the polenta and refrigerate overnight and then finish the recipe before serving.

Once the polenta has cooled, pop it out of the baking dish onto a cutting board or clean surface.  Using a small round or square cutter, cut bites out of the polenta.  I like these “bite sized” so a biscuit cutter is usually to big.  Once you’ve cut out as many small bites as you can, trim up the remaining polenta for test bites.

Heat a large skillet over medium heat and add a few tablespoons extra virgin olive oil.  When the oil is hot but not smoking, pan sear both sides of each polenta bite.  Drain on a paper towel lined baking sheet or plate.

In a small sauce pan heat the balsamic vinegar over low to medium heat and let it reduce by half, becoming thicker and more of a glaze.   I highly recommend pulling out the good balsamic vinegar for this recipe.  On occasion I can find a bottle of really good aged balsamic glaze that doesn’t have to be heated.  It’s already reduced.  I’ve found this at a few specialty markets, natural markets and Whole Foods.

Next, take the handful of fresh basil, stacking each leaf one on top of the other and roll into a cigar.  Slice the ends into what is called chiffonade. I’ve included some photos at the bottom of the recipe.

Place each bite on a platter or serving board.  Dollop or pipe crème Fraiche onto each bite.  Drizzle with the balsamic glaze and garnish with the basil chiffonade.  A sprinkling of sea salt on each bit is also lovely.

Serve immediately.

Basil Chiffonade