Description
Cheesy polenta bites are topped with crispy Brussels sprout leaves, pancetta, and creamy goat cheese, creating an elegant and savory appetizer perfect for entertaining or snacking.
Ingredients
Scale
- 1 cup polenta
- 3 cups broth (vegetable or chicken)
- ⅓ cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- Kosher salt and freshly ground black pepper
- ½ pound Brussels sprouts (separated into individual leaves)
- 4 ounces pancetta (diced)
- Extra-virgin olive oil (for brushing)
- Goat cheese (for spreading)
Instructions
- Simmer broth over medium heat and whisk in the polenta. Cook, stirring, for 20–25 minutes until thick. Stir in Parmesan, butter, salt, and pepper.
- Pour the polenta into a greased 9×13-inch dish. Spread evenly and let cool completely.
- Crisp pancetta in a skillet over medium heat for 5 minutes. Sauté Brussels sprout leaves in the same skillet for 4 minutes until lightly crisped. Season with salt and pepper. Mix pancetta and sprouts together.
- Cut the cooled polenta into circles using a round cutter. Brush with olive oil and bake at 350°F for 12–15 minutes until lightly crisped.
- Spread goat cheese on the baked polenta circles. Top with the Brussels sprout and pancetta mixture. Serve warm.
Notes
- Vegetarian Option: Replace pancetta with toasted nuts or skip it altogether.
- Reheat: To reheat leftovers, bake in a 350°F oven for 5–7 minutes.
- Polenta Tips: Stir polenta frequently to avoid lumps and ensure a creamy consistency.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American