SPONSORED: We get excited about good food and great ingredients, so we’ve teamed up with Divine Flavor to bring you delicious recipes for each season made with their fresh produce.
Whip up this delicious, fresh-tasting and super colorful appetizer of polenta bites topped with chorizo and sweet tribelli peppers.
Looking for a zesty, healthier appetizer for the holidays this season?? Well, don’t you worry guys, I’ve totally gotcha covered!
I’ve always been a huge fan of bruschetta especially during the summer. Fresh tomatoes and basil from the garden make for the most delicious bruschetta ever. Unfortunately, during the winter my garden is bare, but my love for bruschetta is still strong. With no juicy red tomatoes to pick from the vine, I change things up a bit and substitute my favorite little Tribelli Sweet Mini Peppers from Divine Flavor in this classic summer appetizer.
They’re delicious, natural, healthy, and packed with color and Vitamin C. They’re available all year-long, non-GMO, and sustainably-grown in greenhouses using a selection of varieties that guarantee the best product quality, bite after bite.
If you’re not familiar with Divine Flavor, it’s a family-run and grower-owned distribution company based in Nogales, Arizona that believes in growing “Better Food for a Better World.” Tribelli’s professional growers care about each crop and harvest peppers when they reach the peak of their ripeness for an express packaging process. The folks at Divine Flavor use natural and improved agricultural methods to ensure healthier crops that are richer in nutrients and offer sustained shelf quality. I’m not sure about you, but that’s the kind of company I feel comfortable buying products from!
I’ve always been a HUGE fan of peppers, so substituting them for the tomatoes in classic bruschetta was spot on! The peppers have minimal seeds and are sweeter and milder than most other varieties. I decided to add some sliced Spanish dry cured chorizo sausage and capers to the bruschetta to make it extra zesty, and to serve it atop polenta squares. It’s a winning combo!
These little bites are packed with flavor and they’re an appy you’ll feel good about indulging in this holiday season! Enjoy!
- 2⅔ cups whole milk
- 1 Tbsp. butter
- 1 tsp. salt
- 1 cup polenta or yellow cornmeal
- ¼ cup olive oil for frying
- 3-4 Tbsp. olive oil
- 2 one-pound bags Divine Flavor Tribelli Peppers, seeded and sliced into thin strips
- 2 cloves garlic, minced
- 1 tsp. granulated sugar
- 8 oz. Spanish dry cured chorizo sausage, sliced on the bias into ¼ inch slices, then halve each slice
- 2 Tbsp. capers, drained
- 2 Tbsp. freshly chopped parsley
- kosher salt and pepper to taste
- Polenta Squares: Lightly spray a 9x13 pan with nonstick cooking spray. Set aside. Bring the milk, butter and salt to a boil in a large heavy saucepan. Slowly whisk in the polenta. Reduce the heat to medium-low, stirring constantly until the polenta thickens, about 10 minutes. Pour the polenta into the prepared pan, spreading into a ½ inch layer. Cover and let stand at room temperature until set. When set, cut the polenta into bite-sized squares. (I made mine about 1½ inch squares)
- Bruschetta: Heat olive oil in a large saute pan over medium-high heat. Add the peppers and cook until soft, about 15-17 minutes. Add the garlic and cook for 2-3 minutes. Sprinkle with sugar and continue to cook for 2 minutes. Stir in the sausage, capers and one tablespoon parsley. Season, to taste, with salt and pepper. Remove from heat.
- Add some olive oil to a large nonstick skillet and heat over medium high heat. Add a few polenta squares at a time, and saute until lightly browned, about 2 minutes per side. Transfer to large baking sheet lined with paper towels to drain.
- Assembling the bites: Place polenta squares on a large platter. Top each polenta square with some of the bruschetta. Sprinkle with the remaining one tablespoon freshly chopped parsley. Place the extra bruschetta alongside in a bowl.