Polenta Ricotta Bites

I needed something to serve with chili for the people that don't like rice.

I love polenta in the winter, but it can come out runny or lumpy or bland.

Well (this is for you MIL), this recipe made the most delicious polenta ever.

I bought a 5 lb. bag of POLENTA from Italy (online).

It is just cornmeal, but has a nice pale color and is a finer grain than stone ground cornmeal.

I made a batch of polenta in mini muffin tins, as the recipe suggested, and then the rest I served in a bowl for my spooning.

This fun recipe is from that wonderful DIY book called HOME MADE. I love this book. If you like to make your own jams, breads, butters, dressings, infused teas, ice cream..........this book is for you, with gorgeous photos to boot.

I did not have goat cheese, so I used ricotta and Parmesan.

DELICIOUS. Rich, decadent and smooth.

Perfect Polenta.

Polenta Ricotta Bites: (adapted from Home Made)

3/4 cup of polenta
3 cups of water
1 tbsp salt
1/2 stick of butter
1 cup of ricotta cheese (optional)
1 tbsp of chopped fresh sage
2 oz. of prosciutto (I used speck, which is smoked)
1/2 cup of grated Parmigiano Reggiano

Add the polenta to 3 cups of salted boiling water.

KEEP STIRRING on low heat, until it gets nice and thick, and is smooth.
This should take about 10 minutes at the most.

Add in the butter and cheeses and melt in.
Then add in the ham and herbs.

Take a lick of the spoon and season with more salt if needed.

Now comes the fun part.

You can serve this beautiful mush on the side of any meat or chicken, or you can spoon it into mini muffin tins and cool to harden for a few hours in the fridge. Polenta firms up very quickly.

Once the polenta bites are firm, stick them under the broiler for 8 minutes (watch so they don't burn), and take them out and let rest a few minutes.

Carefully spoon them out and serve them warm on chili or as an appetizer.

Such a good idea. These were gobbled up in 5 minutes by a crowd.

Delish.

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