Polenta and Cheese Bites

by: Margherita Romagnoli

  • Preparation 10 min
  • Cooking 40 min
  • Portions 3 pers.

Ingredients needed

 Serves 3

  • ½ package Favuzzi polenta
  • 2-3 slices gorgonzola or blue cheese
  • About 15 pecans
  • Pomegranate seeds to decorate (optional)
  • 3-4 tbsp Favuzzi moderate olive oil
  • Salt

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Products used in this recipe

Steps of preparation

  1. Cook the polenta according to package instructions, being mindful to reduce cooking time to 35 minutes.
  2. Spread the hot polenta on a large baking sheet lined with parchment paper and oiled.
  3. With the back of a spoon, spread the polenta evenly into a large rectangle about 2 cm thick.
  4. Lightly oil the surface. Cover with cling film and leave to cool for at least 2 hours. (The polenta can also be prepared the night.)
  5. Using a cookie cutter, cut out about 15 polenta pieces.
  6. Transfer these pieces to a baking dish lined with parchment paper and lightly oiled.
  7. Grill in the oven under the broiler for a few minutes. Do not allow to burn.
  8. Remove the polenta pieces from the oven, leave to cool for a few minutes and garnish with a bit of gorgonzola or blue cheese, a pecan and two or three pomegranate seeds. Serve immediately.
  9. Tip: The polenta bites can be prepared a few hours in advance. In that case, leave to rest at room temperature and garnish 10 minutes before serving.

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