Crispy Polenta, Ricotta and Lemon Clouds with Warm Yellow Pepper Basil Dip

Instructions

1. 1

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

2. 2

   In a medium saucepan, bring the water to a gentle boil with 3 g of the salt. Gradually whisk in the instant polenta and cook for 3 to 5 minutes, stirring constantly, until thickened.

3. 3

   Remove the polenta from the heat and add the ricotta, grated Parmesan cheese, beaten egg, lemon zest, chives, black pepper, 1 tablespoon olive oil, and 40 g of the breadcrumbs. Mix well until evenly combined.

4. 4

   Spread the mixture into the prepared pan in a layer about 2 cm thick. Let it cool for 10 minutes so it can firm up.

5. 5

   Meanwhile, place the yellow bell pepper and garlic on a small tray. Add 1 tablespoon olive oil and the remaining salt, toss, and roast in the oven at 220 °C / 425 °F for 15 minutes, or until the pepper is tender with browned edges.

6. 6

   Transfer the roasted pepper and garlic to a food processor or blender. Add the fresh basil, lemon juice, honey, and 1 tablespoon olive oil. Blend until you get a thick, smooth dip. Keep warm.

7. 7

   Unmold the firm polenta and cut it into 16 small squares or rectangles. Lightly coat each piece with the remaining breadcrumbs.

8. 8

   Arrange the pieces on a lightly oiled tray and bake at 220 °C / 425 °F for 12 to 15 minutes, turning halfway through, until golden and crisp on the outside.

9. 9

   Serve the crispy clouds hot with the warm yellow pepper and basil dip. If desired, finish with a little extra grated Parmesan on top.