UFS Caddies
Polenta canapes

Polenta with Fig

Pippa Cuthbert & Lindsay Cameron Wilson
Serves: 20-24
Download PDF

Ingredients

  • Vegetable stock or cold water 1 litre
  • Polenta or coarse maize 250g
  • Salt 1 tsp
  • Dried oregano 1 tsp, optional
  • Olive oil 1-2 tbsp
  • Fig and red onion relish
  • Goat's cheese 75g
  • Freshly ground black pepper
Profitability
medium

Method

  1. Bring the stock to the boil in a large saucepan. Combine the polenta, salt and oregano then quickly whisk them into the
    boiling liquid. As soon as it comes to the boil again, reduce the heat and exchange your whisk for a wooden spoon. Simmer
    the polenta, stirring regularly, for about 10 minutes or until thick and porridge-like. Be careful as it will splatter volcanically.
  2. Line a baking tray with parchment paper and quickly spread the polenta evenly over it so it is no more than 1cm (½in) thick. Use a dampened pallet for at least 30 minutes. (The recipe can be prepared up to two days in advance to this stage.)
  3. Using a 3-4cm (1¼-1½ in) round cutter, cut out rounds from the polenta. Brush both sides of each round with olive oil and cook the wedges either under a hot grill or in a griddle pan, turning once, until golden and crisp. Alternatively heat 1 tbsp oil in a non-stick frying pan and fry both sides until golden brown, about 2 minutes each side.
  4. Place the polenta rounds on a serving platter. Put a dollop of fig and red onion relish on each round and top with a small cube or crumble of goat’s cheese and a grind of black pepper. Serve warm or at room temperature.
Share this with friends
Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine