Name: Chorizo and Sweet Pepper Polenta Bites
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Ingredients: 2 2/3 cups whole milk; 1 Tbsp. butter; 1 tsp. salt; 1 cup polenta or yellow cornmeal; 1/4 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 1/4 inch slices, then halve each slice); 2 Tbsp. capers (drained); 2 Tbsp. freshly chopped parsley; kosher salt and pepper to taste

Description

Whip up this delicious, fresh-tasting and super colorful appetizer of polenta bites topped with chorizo and sweet tribelli peppers.

Ingredients

Scale

Polenta:

2 2/3 cups whole milk
1 Tbsp. butter
1 tsp. salt
1 cup polenta or yellow cornmeal
1/4 cup olive oil for frying

Bruschetta:

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 1/4 inch slices, then halve each slice)
2 Tbsp. capers (drained)
2 Tbsp. freshly chopped parsley
kosher salt and pepper to taste

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Instructions

Polenta Squares: Lightly spray a 9×13 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 1/2 inch layer. Cover and let stand at room temperature until set. When set, cut the polenta into bite-sized squares. (I made mine about 1 1/2 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.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Appetizer