Golden Polenta Bites with Lemon Ricotta, Roasted Fennel and Almond

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Line a small baking tray or square pan with parchment paper and brush it lightly with some of the olive oil.

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   2. Bring the water to a boil in a medium saucepan. Add 2 g of the salt and, whisking constantly, slowly pour in the instant polenta. Cook over low heat for 3 to 5 minutes until thickened.

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   3. Stir 1 tablespoon (15 ml) olive oil and a pinch of black pepper into the polenta. Mix well, spread the polenta into the prepared tray or pan in a layer about 1.5 cm thick, and smooth the top. Let it rest for 10 minutes to firm up.

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   4. Meanwhile, toss the fennel with the remaining 1 tablespoon olive oil, honey, the remaining 2 g salt, and a little more black pepper. Spread on a tray and roast at 220 °C / 425 °F for 12 to 15 minutes, until tender with golden edges.

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   5. In a bowl, combine the ricotta with the lemon zest, 15 ml (1 tbsp) lemon juice, and the chopped chives. Stir until smooth and season with a small pinch of salt.

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   6. Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until golden and fragrant. Remove immediately so they do not burn.

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   7. Unmold the set polenta and cut it into 12 small squares or rectangles. Place them on a baking tray, lightly brush with any remaining oil, and bake at 220 °C / 425 °F for 8 to 10 minutes, until the edges are golden.

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   8. To assemble, spoon a generous teaspoon of lemon ricotta cream onto each polenta bite. Top with a small mound of roasted fennel and finish with toasted almonds and, if desired, a little extra chives. Serve warm.