Polenta Bites with Crispy Brussels Sprout Leaves, Ricotta and Chutney

• Gluten free

• Meat

  • 4 slices Bacon

• Produce

  • 4 cups Brussels sprout, loosely packed leaves
  • 1 tsp Parsley, fresh leaves
  • 1/2 tsp Sage, fresh leaves
  • 1/2 tsp Thyme, fresh leaves

• Condiments

  • 1/2 cup Stonewall kitchen holiday chutney

• Pasta & Grains

  • 1 1/4 cups Polenta

• Baking & Spices

  • 3/4 tsp Black pepper
  • 1 3/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Dairy

  • 1/4 cup Cream cheese
  • 1 tbsp Heavy cream
  • 1 cup Whole milk ricotta cheese

• Liquids

  • 4 cups Water

Found on floatingkitchen.net

Description

Ingredients

• For the Polenta
• 4 cups water
• 1 1/4 cups polenta
• 1 tsp. salt
• For the Toppings
• 4 slices bacon, diced
• 4 cups loosely packed brussels sprout leaves
• 2 tablespoons extra-virgin olive oil
• 1/2 tsp. salt
• 1/2 tsp. black pepper
• About 1/2 cup Stonewall Kitchen Holiday Chutney
• For the Whipped Ricotta
• 1 cup whole milk ricotta cheese
• 1/4 cup cream cheese, softened at room temperature
• 1 tablespoon heavy cream
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1 tsp. fresh parsley leaves, finely chopped
• 1/2 tsp. fresh thyme leaves, finely chopped
• 1/2 tsp. fresh sage leaves, finely chopped

Directions

• To prepare the polenta, pre-heat your oven to 350 degrees. Generally grease an 9 X 13-inch baking pan with non-stick cooking spray. Whisk together the water, polenta and salt in your prepared baking pan. Then transfer the pan to your pre-heated oven and bake until the polenta is firm, about 50 minutes. Remove the baking dish from your oven and set it on a wire rack to cool. Then transfer it to your refrigerator to chill for at least 6 hours or up to overnight.
• Add the chopped bacon to a non-stick skillet over medium-high heat. Cook until crisp, stirring frequently. Transfer the cooked bacon to a paper towel-lined plate to drain. Reserve the bacon fat.
• To prepare the brussels sprout leaves, pre-heat your oven to 400 degrees. Add the brussels sprout leaves to a large bowl. Drizzle with the olive oil, then use your fingers to rub the olive oil over the leaves, making sure to separate any leaves that are stuck together. Spread the brussels sprout leaves out onto a baking sheet and sprinkle with the salt and black pepper. Bake in your pre-heated oven until slightly crispy, about 10-12 minutes. Remove and set aside.
• Cut the chilled polenta into appetizer-sized bites. You can use a round cookie/biscuit cutter to make circles. Or use a knife to slice it into triangles or squares. Arrange the polenta bites onto a baking sheet. Brush the tops with some of the reserved bacon fat. Then transfer the polenta bites to your pre-heated oven and bake until warmed through, about 5 minutes.
• Meanwhile, make the whipped ricotta. Add the ricotta, cream cheese, milk, salt and black pepper to a medium bowl. Beat with your hand mixer until well combined and smooth. Fold in the fresh herbs. Set aside.
• To assemble the polenta bites, first spread some of the whipped ricotta onto the surface of the warmed polenta. Top with the Holiday Chutney, a couple pieces of bacon and a few crispy brussels sprout leaves. Serve and enjoy!