Crispy Polenta Coins with Lemon Ricotta Cream, Roasted Rosemary Grapes and Toasted Walnut

Instructions

1. 1

   1. Line a small container or square pan with parchment paper. In a medium saucepan, bring the water to a boil over medium-high heat and add 2 g (about 1/4 tsp) of the salt.

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   2. Lower the heat and slowly pour in the polenta, whisking constantly for 3 to 4 minutes until thickened. Stir in the grated Parmesan and 15 ml (1 tbsp) olive oil. Mix well.

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   3. Spread the hot polenta into the lined container, making a layer about 1.5 cm (1/2 inch) thick. Smooth the surface and let it cool for 10 minutes, until firm.

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   4. Meanwhile, preheat the oven to 220°C / 425°F. Place the red grapes on a small baking tray, then add the rosemary, honey, 5 ml (1 tsp) olive oil, 1 g (a pinch) of salt, and the black pepper. Toss and roast for 10 to 12 minutes, until the grapes are juicy and slightly wrinkled.

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   5. In a bowl, mix the ricotta with the lemon zest and 15 ml (1 tbsp) lemon juice. Add the remaining 1 g (a pinch) of salt and stir until smooth and creamy.

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   6. Unmold the firm polenta and cut out small rounds with a 4 to 5 cm (1 1/2 to 2 inches) cutter. If you do not have a cutter, cut small squares instead.

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   7. Heat a nonstick skillet over medium heat with the remaining 10 ml (2 tsp) olive oil. Cook the polenta rounds for 2 to 3 minutes per side until crisp and golden.

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   8. Toast the walnuts in a dry skillet over medium heat for 2 minutes, stirring constantly, until fragrant. Remove from the heat.

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   9. To assemble, place a small spoonful of ricotta cream on each polenta coin. Top with a few roasted grapes, some toasted walnut, and small basil leaves.

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    10. Serve the crispy polenta coins warm or at room temperature as an appetizer.