Golden Polenta Bites with Cheddar, Jalapeño and Roasted Corn Dip

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking tray with parchment paper and brush it with a little of the olive oil.

2. 2

   In a medium saucepan, bring the water to a boil with half of the salt. Lower the heat and slowly whisk in the instant polenta, stirring constantly for 3 to 5 minutes until thickened.

3. 3

   Remove the saucepan from the heat and stir in the butter, shredded cheddar cheese, half of the jalapeño, half of the chives, the beaten egg, and the breadcrumbs. Mix well until you have a thick, even mixture.

4. 4

   Let the mixture cool slightly for 5 minutes. With lightly damp hands, shape 16 small bites and place them on the tray. Brush or drizzle them with 1 tablespoon of the olive oil.

5. 5

   Bake the bites for 18 to 22 minutes at 220 °C / 425 °F, turning them halfway through, until golden and firm around the edges.

6. 6

   Meanwhile, heat a skillet over medium-high heat. Add the remaining tablespoon of olive oil and the corn kernels. Cook for 5 to 7 minutes, stirring occasionally, until the corn is toasted with some golden spots.

7. 7

   Reserve 2 tablespoons of the toasted corn for garnish. Place the rest in a blender or food processor with the Greek yogurt, mayonnaise, lime juice, garlic powder, smoked paprika, the remaining jalapeño, the remaining chives, the remaining salt, and black pepper. Blend until creamy but still slightly textured.

8. 8

   Taste and adjust salt or pepper if needed. Serve the bites hot with the roasted corn dip, finishing with the reserved corn and, if desired, a little extra shredded cheddar and an extra pinch of smoked paprika on top.