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Chorizo and Sweet Pepper Polenta Bites

Mary Ann Dwyer
Whip up this delicious, fresh-tasting and super colorful appetizer of polenta bites topped with chorizo and sweet tribelli peppers.
5 from 1 vote
Prep Time 20 mins
Cook Time 40 mins
Total Time 1 hr
Course Appetizer
Servings 30 bites

Ingredients
  

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

Instructions
 

  • 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 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.