Spring, Summer, Autumn and Winter
Side dish or Entrée
Vegetarian, Gluten Free

Crispy Polenta Bites with Rosemary and Parmesan Recipe

Try this crunchy side dish and experience how well polenta, rosemary and parmesan go with each other. It's sure to please a crowd of hungry guests.
Crispy Polenta Bites with Rosemary and Parmesan Recipe
Ingredients
Units
Units
500ml Vegetable Stock
500ml water
160g coarse polenta
3 tspn sea salt
25g parmesan grated
5 sprigs rosemary
20ml Extra Virgin Olive Oil or enough to drizzle
Methods
1
Bring the Vegetable Stock and Water to a boil, add Polenta, and stir, continue stirring for five to ten minutes until smooth. Add in salt and parmesan, take off the heat, and stir. Pour into a shallow lined 20 cm x 20 cm tray, allow to set. Cut into three cm square size pieces.
2
Preheat the oven to 200°C.
3
Place Extra Virgin Olive Oil in a medium fry pan 1.5 cm deep. Heat to 180°C. Fry the polenta in batches until each side is golden, then remove from the oil and place onto a kitchen towel. Place in preheated oven and bake for ten minutes.
4
Place the rosemary sprig into the oil and fry for two minutes, remove and set aside. Serve with a drizzle of Extra Virgin Olive Oil and the rosemary.
5
Note: A quality stock can make all the difference in flavour, see our delicious range of cooking hampers that feature our stock.