Crispy Polenta Bites with Herbed Ricotta, Confit Tomato and Lemon

Instructions

1. 1

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

2. 2

   In a saucepan, bring the water to medium heat with 1/2 teaspoon salt. Gradually rain in the polenta, stirring constantly for 3 to 4 minutes until thickened. Stir in the grated Parmesan and 1 tablespoon olive oil, mix well, and cook 1 minute more.

3. 3

   Spread the hot polenta into the prepared pan in a layer about 1.5 cm thick. Smooth the top and let it cool for 10 minutes, until firm to the touch.

4. 4

   Meanwhile, place the cherry tomatoes in a small baking dish with the sliced garlic, fresh thyme, 1 tablespoon olive oil, 1/4 teaspoon salt, and the black pepper. Roast at 220 °C / 425 °F for 18 to 20 minutes, until the tomatoes are very tender and slightly wrinkled.

5. 5

   In a bowl, mix the ricotta with the Greek yogurt, parsley, chives, lemon zest, 1 teaspoon lemon juice, and a pinch of salt. Stir until thick, creamy, and spreadable.

6. 6

   Unmold the firm polenta and cut it into 12 small rectangles or squares. Arrange them on a baking tray, brush with the remaining 1 tablespoon olive oil, and bake at 220 °C / 425 °F for 10 minutes. Turn them over and bake 6 to 8 minutes more, until the edges are golden and crisp.

7. 7

   Let the polenta crisps rest for 2 minutes. Then top each piece with a small spoonful of herbed ricotta and finish with 2 or 3 confit tomatoes plus a little of their juices.

8. 8

   Serve warm or at room temperature with an extra touch of chives or lemon zest if desired.