Polenta Snacks

Have you ever thought of preparing canapés without bread or crackers? For a change, use baked polenta, and everyone will surely compliment you on your originality. You can mix fresh or chopped herbs into the polenta to create different flavors, which you can then enhance with any spreads you like.

Details

  • Preparation Time: 75 minutes
  • Cooking Time: 45 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 15

Ingredients

  • 1.5 l Water

  • 1.5 teaspoons Salt, table

  • 300 g Koruzni zdrob

  • 4 spoon Oil, olive

  • 50 g Cheese, Parmesan, hard

  • 1 spoon Oil, olive

  • 150 g Meat, chicken, liver

  • 150 g Tomato, dried

Steps

  1. Bring 1.5 liters of water to a boil in a pot. Salt the water and enrich it with a bit of olive oil. Slowly and gradually stir in the cornmeal. Cook for about 5 minutes while stirring constantly. Once it boils, reduce the temperature and cook the polenta on low heat for another 20 minutes. Stir the polenta well several times during cooking.

  2. Grease a large shallow baking dish with oil. Once the polenta is cooked, remove the pot from the heat and mix in the remaining olive oil and grated Parmesan. Transfer the prepared polenta to the greased baking dish and spread it evenly. Cover the dish with plastic wrap and refrigerate for one hour to allow the polenta to cool and set.

  3. Preheat the oven to 220 degrees Celsius. Place the baking dish with the polenta in the preheated oven for about 20 minutes until the top turns golden brown. Allow the baked polenta to cool completely.

  4. Cut the cooled polenta into rectangles of any size (you can also make squares). Spread half of the rectangles with chicken pâté and the other half with sun-dried tomato spread. Arrange the prepared snacks on a large plate or platter and serve.

Nutrition Information (Per 100g)

  • Calories: 96.07 kcal
  • Fat: 4.04 g
    • Saturated Fat: 0.73 g
  • Carbohydrates: 12.17 g
    • Sugars: 0.16 g
  • Protein: 2.47 g
  • Fiber: 1.57 g

Advice

If you use instant cornmeal, the polenta will cook much faster. You can prepare the chicken pâté yourself. Instead of the sun-dried tomato spread, you can use sun-dried tomato pesto.