Rosemary polenta bites with peperonata
- Cassie Best
Save recipe
Serves 18
Easy
Prep: 20 mins
Cook: 1 hr and 15 mins
plus cooling and chilling
A star rating of 3.6 out of 5.3 ratingsRate
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Serve our rosemary polenta bites with peperonata as canapés or a starter ahead of a celebration. They're ideal for a special occasion such as Christmas
Freezable (peperonata only)
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Ingredients
Nutrition
Units:
MetricUS
-
1 tbsp olive oil
plus extra for the tin and tray
-
500ml vegetable stock
-
125g quick-cook polenta
-
25g grated vegetarian Italian-style hard cheese
-
3 rosemary sprigs
needles picked and finely chopped
For the peperonata
-
3 tbsp olive oil
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1 onion
halved and finely sliced
-
3 peppers (a mixture of colours is nice)
finely sliced
-
1 large garlic clove
crushed
-
3 tbsp red wine vinegar
-
1 tbsp capers
drained
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Nutrition: Per serving
- kcal47
- fat3g
- saturates1g
- carbs3g
- sugars2g
- fibre1g
- protein1g
- salt0.2g
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Method
-
step 1
For the peperonata, heat the oil in a pan over a medium heat and sizzle the onion and peppers for a few minutes. Add the garlic and cook for another minute. Stir in the vinegar and 2 tsp sugar, then reduce the heat and cook for 20-30 mins, partially covered with a lid and splashing in a little water if the pan looks dry, until the peppers are soft and jammy. Stir in the capers. Remove from the heat and leave to cool, then chill in a sealed container until ready to serve. Will keep chilled for four days or frozen for up to six months.
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step 2
Line a 20cm square baking tin with baking parchment and rub a little oil over the surface and sides. Bring the stock to the boil, then stir in the polenta. Cook, stirring, for 5 mins, until thick, like loose mashed potato.
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step 3
Add the cheese and rosemary, and season with salt. Stir for another minute, then pour the polenta into the prepared tin and level the surface. Leave to cool, then chill for at least 30 mins until set firm. Can be made up to a day before serving and chilled.
-
step 4
Heat the oven to 200C/180C fan/gas 6 or if using an air fryer heat to 190C. Take the peperonata out of the fridge and leave to come to room temperature. Turn out the set polenta onto a chopping board and cut into nine squares, then cut each square into two triangles. Arrange the triangles on a lightly oiled baking tray and bake for 25 mins until crisp, or if using an air fryer, brush the triangles with oil, then arrange in the air fryer basket. Bake for 8 mins, then turn over and cook for another 5-10 mins until golden and crisp. You may need to do this in batches. Leave to cool for 5-10 mins, then serve warm topped with the peperonata and shaved cheese.
Recipe from Good Food magazine, Vegetarian Christmas 2022
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A star rating of 3.6 out of 5.3 ratings
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