Filed Under: Food, Less than 30 Minutes, Recipes, Side

Crispy Chili Polenta Cubes

This recipe is as good as it looks. The polenta can be prepared ahead of time for easy party-day prep

January 27th, 2012

By Eshun Mott

Makes 64 pieces
Prep Time
Prep time: 30 minutes
  • 3 1/2 cups chicken stock
  • 2 tbsp butter
  • 1 tsp chili flakes
  • 1 1/2 cups cornmeal, plus 1/2 cup for coating
  • 1/4 cup grated Parmesan
  • goat cheese
  • sautéed mushrooms
  • sprouts; tapenade, tomatoes, thyme and arugula
  • smoked trout
  • lemon zest
  1. Combine chicken stock, butter and chili flakes in a pot and bring to a boil.

  2. Reduce heat to medium-low and add cornmeal while whisking constantly. Cook, stirring for 3 minutes or until cornmeal has swollen, softened and thickened.

  3. Stir in Parmesan and season with salt to taste.

  4. Spoon into an oiled 8-inch square baking dish, smooth top and refrigerate until completely cold.

  5. Preheat oven to 400°F. Turn polenta out onto a cutting board and cut into 1-inch cubes.

  6. Place about ½ cup cornmeal in a flat dish, add cubes of cooked polenta and toss to coat. Place on a lightly greased baking sheet and bake for 15 minutes, turning occasionally, or until golden and crunchy on the outside.

  7. Top with favourite combinations like goat cheese, sautéed mushrooms and sprouts; tapenade, tomatoes and thyme; and arugula, smoked trout and lemon zest.

Crispy Chili Polenta Cubes
Photography by Michael Alberstat

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