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

Crispy Polenta Bites

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

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. Crispy Polenta 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

Crispy Polenta Bites

You Might Also Like