Crispy polenta bites with lemon ricotta cream, roasted fennel and almond

Instructions

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   1. Preheat the oven to 220 °C / 425 °F. Line a small baking tray or an approximately 20 cm / 8 in square pan with parchment paper and brush it lightly with olive oil.

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   2. In a saucepan, bring the water to a boil with 3 g salt and a pinch of black pepper. Gradually whisk in the polenta and cook, stirring constantly, for 3 to 5 minutes until thickened and smooth.

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   3. Stir 1 tablespoon olive oil into the hot polenta, mix well, and spread it into the prepared pan in a layer about 1.5 cm / 1/2 in thick. Smooth the top and let it cool for 15 minutes, until firm.

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   4. While the polenta sets, place the fennel in a bowl and toss it with the remaining tablespoon of olive oil, honey, the rest of the salt, and a little black pepper. Spread it on a tray and roast for 12 to 15 minutes at 220 °C / 425 °F, stirring once, until tender and golden at the edges.

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   5. In a dry skillet over medium heat, toast the sliced almonds for 2 to 3 minutes until lightly golden. Remove immediately so they do not burn.

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   6. In a bowl, combine the ricotta with the lemon zest, 15 ml / 1 tbsp lemon juice, and half of the chives. Stir until light and creamy. Season with a pinch of salt and black pepper.

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   7. Unmold the firm polenta and cut it into 16 small squares or rectangles. Place them on a lightly oiled baking tray and bake for 10 to 12 minutes at 220 °C / 425 °F, turning halfway through, until the edges are crisp and golden.

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   8. To assemble, spoon a small dollop of lemon ricotta cream onto each polenta bite. Top with a small tangle of roasted fennel.

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   9. Finish with the toasted almonds, the remaining chives, and, if desired, red pepper flakes. Serve warm or at room temperature.