Crispy polenta, black olive and goat cheese bites with roasted red pepper basil dip

Instructions

1. 1

   1. In a saucepan, bring the water to a boil over medium heat and add 2 g salt and the black pepper. Gradually whisk in the polenta and cook, stirring constantly, for 3 to 4 minutes until thickened.

2. 2

   2. Remove the saucepan from the heat and mix the hot polenta with the chopped black olives and crumbled goat cheese until evenly distributed. Spread the mixture onto a tray or plate in a layer about 2 cm thick and let it cool for 10 minutes until firm to the touch.

3. 3

   3. While it cools, make the dip: add the roasted red pepper, Greek yogurt, fresh basil, lemon juice, garlic, 2 g salt, and 15 ml (1 tbsp) olive oil to a blender or food processor. Blend until smooth and creamy. Set aside.

4. 4

   4. Preheat the oven to 220 °C / 425 °F and brush or spray a baking sheet with a little of the remaining olive oil.

5. 5

   5. Cut the firm polenta into small cubes or rectangles. Dip each piece into the beaten egg, then coat with a mixture of breadcrumbs and grated Parmesan cheese, pressing lightly so the coating sticks well.

6. 6

   6. Place the bites on the prepared baking sheet and brush or drizzle them with the rest of the olive oil. Bake for 18 to 20 minutes at 220 °C / 425 °F, turning halfway through, until golden and crisp.

7. 7

   7. Serve the bites hot with the roasted red pepper and basil dip on the side.