Golden polenta bites paired with Brussels sprouts, cheese, and pancetta for flavorful, easy appetizers.
# What You’ll Need:
→ Polenta Base
01 - 2 cups chicken broth
02 - 1 cup fine cornmeal
03 - 1 cup whole milk
04 - 1 cup grated Parmesan cheese
05 - 2 tablespoons unsalted butter
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon black pepper
→ Topping
08 - 8 ounces Brussels sprouts, thinly sliced
09 - 4 ounces pancetta, diced small
10 - 2 tablespoons olive oil
11 - 1/4 teaspoon crushed red pepper flakes
→ Finish
12 - 2 tablespoons fresh chives, finely chopped
# How-To:
01 - Bring chicken broth and milk to a gentle boil in a heavy saucepan over medium heat. Slowly whisk in cornmeal. Reduce heat to low, stirring consistently until thick and creamy, approximately 15 minutes.
02 - Remove pan from heat. Stir in Parmesan cheese, butter, salt, and black pepper until smooth and well combined.
03 - Pour polenta mixture into a parchment-lined 8x8-inch baking dish. Spread evenly and cool to room temperature. Transfer to refrigerator and chill for at least 1 hour until firm.
04 - Heat olive oil in a large skillet over medium-high flame. Add pancetta, cooking for 5 minutes until crisp. Stir in Brussels sprouts, season with red pepper flakes, and sauté until tender with golden edges, around 7 minutes.
05 - Once solidified, lift polenta from pan using parchment edges and cut into 16 squares. Heat a nonstick skillet over medium, add squares, and toast each side for 2-3 minutes until golden.
06 - Top each toasted polenta square with Brussels sprouts and pancetta mixture. Garnish with freshly chopped chives and serve warm.
