Crispy Fontina and Sage Polenta Bites

Instructions

1. 1

   Prepare your ingredients: line a 20x20 cm square baking pan with parchment paper. Measure 150 g polenta cornmeal, 600 ml water, 30 g butter, 100 g Fontina cheese, 30 ml olive oil, 12 fresh sage leaves, 5 g salt, and 2 g black pepper. Preheat your oven to 200°C.

2. 2

   In a medium sauce pot over medium-high heat, bring the 600 ml water and 5 g salt to a rapid boil. Gradually whisk in the 150 g polenta in a thin, continuous stream to prevent lumps from forming. Keep whisking steadily until the mixture begins to thicken.

3. 3

   Turn the heat to low. Cook the polenta for 5 minutes, stirring constantly with a wooden spoon until thick, smooth, and bubbling gently. Remove from heat and stir in 30 g butter. If the polenta gets too thick or sticks, lower the heat and add a splash of warm water.

4. 4

   Pour the hot polenta into the lined pan and smooth the top to a thickness of 1.5 cm using a spatula. Let it rest at room temperature for 15 minutes to firm up completely. Once set, slice the cooled polenta into 12 equal square bites and transfer to a baking sheet.

5. 5

   In a small pan over medium heat, warm 30 ml olive oil and fry the 12 sage leaves for 1 minute until crisp. Brush each polenta square with the sage-infused oil, top with a slice of 100 g Fontina cheese, and bake at 200°C for 10-12 minutes until cheese is golden bubbling.

6. 6

   Remove the tray carefully from the oven. Top each melted Fontina polenta bite with a crisp sage leaf and dust evenly with 2 g black pepper. Serve warm on a flat serving dish as an Italian appetizer bite while the cheese is gooey and stretching.

Serve with

Sauce

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Drink

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