Baked Polenta Bites with Crispy Brussels Sprouts and Ricotta
Elegant appetizer featuring firm baked polenta topped with whipped herbed ricotta, tangy holiday chutney, crispy bacon, and golden brussels sprout leaves. Perfect for holiday entertaining or dinner parties when you want something more sophisticated than typical finger foods. The polenta base can be made ahead, making assembly quick when guests arrive. The combination of creamy ricotta, sweet-tart chutney, and crispy textures creates an impressive bite-sized treat.
Ingredients
- 4 cups water
- 1 ¼ cups polentainstant polenta1:1corn
faster cooking
- 1 tsp salt
- 4 slices bacon, diced
- 4 cups brussels sprout leaves, loosely packed
- 2 tablespoons extra-virgin olive oil
- ½ tsp salt
- ½ tsp black pepper
- ½ cup Stonewall Kitchen Holiday Chutney, aboutfig jam1:1sweet
different flavor notes
- 1 cup whole milk ricotta cheese
- ¼ cup cream cheese, softened at room temperature
- 1 tablespoon heavy cream
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tsp fresh parsley leaves, finely chopped
- ½ tsp fresh thyme leaves, finely chopped
- ½ tsp fresh sage leaves, finely chopped
Instructions
- 1
Preheat oven to 350 degrees and grease 9x13-inch baking pan
- 2
Whisk water, polenta and salt in prepared pan
- 3
Bake until firm, about 50 minutes
- 4
Cool on wire rack then refrigerate at least 6 hours or overnight
- 5
Cook diced bacon in skillet over medium-high heat until crisp, reserve fat
- 6
Preheat oven to 400 degrees
- 7
Toss brussels sprout leaves with olive oil, salt and pepper
- 8
Bake on baking sheet until slightly crispy, about 10-12 minutes
- 9
Cut chilled polenta into appetizer-sized pieces
- 10
Arrange on baking sheet and brush tops with reserved bacon fat
- 11
Bake until warmed through, about 5 minutes
- 12
Beat ricotta, cream cheese, heavy cream, salt and pepper until smooth
- 13
Fold in chopped herbs
- 14
Top warmed polenta with whipped ricotta, chutney, bacon and brussels sprout leaves
Tips
Make polenta base up to 2 days ahead and store covered in refrigerator for easier entertaining prep.
Use cookie cutter for uniform round shapes or cut into triangles and squares for variety.
Reserve extra bacon fat to brush polenta tops for golden color and rich flavor.
Good to Know
Assembled bites best served immediately. Components can be stored separately in refrigerator up to 2 days.
Make polenta base and ricotta mixture up to 2 days ahead. Cook bacon and crisp brussels sprouts day of serving.
Serve immediately while polenta is warm and brussels sprouts are crispy.
Common Mistakes
Don't skip chilling polenta overnight or it won't cut cleanly into neat bites.
Pat brussels sprout leaves completely dry before oiling to ensure crispiness.
Substitutions
Dairy-Free Swaps
General Alternatives
different flavor notes
faster cooking
FAQ
Can I make the polenta base ahead of time?
Yes, the polenta can be made up to 2 days ahead and stored covered in the refrigerator. This actually makes it easier to cut into clean shapes.
What if I can't find holiday chutney?
Any fruit chutney or preserves work well. Fig jam, apricot preserves, or cranberry sauce are good substitutes that provide similar sweet-tart balance.
How long will the assembled bites keep?
Assembled bites are best served immediately while components maintain their textures. The polenta stays warm about 30 minutes after baking.