These bites have been first made by my client Pernille, and I liked them so much, I have to share them here with you 🙂
Polenta (approx 120g)
Spices (you can use any spices you like :))
I have used:
2 tea spoons of mixed Italian herbs
1 tea spoon of oregano
buckwheat flour (for dusting)
For toppings I have used chestnut mushrooms stir fried in rapeseed oil with dried chives and dried parsley
Mashed avocado with sea salt and lemon juice
smoked feta with alfa alfa sprouts
Sea salt and pepper
You can also use cashew cheese, ajvar, baba ganoush, hummus, etc
Boil 750 mls of water with a pinch of salt. Place polenta in the boiling water and simmer for approx 20-30 mins. Make sure to stir regularly. Line up a small baking tray with baking parchment and once polenta absorbs all the water and has a pretty thick consistency, pour it into the tray. Mix in all the herbs and a bit of salt, set aside for it to cool. After a few minutes, place it in the fridge for minimum of 1 hour.
Once polenta sets, take it out of the fridge and out of the tray. Preheat the oven to 180C grill setting. Cut polenta into small pieces, approx 1 cm thick and dust each piece (both sides) with buckwheat flour, this will make each bite extra crispy. Grill until the top is golden and crispy (the time depends on your oven), make sure to grill both sides.