Description
A rustic, savory-sweet appetizer or side featuring crispy polenta cakes topped with melted brie, roasted grapes, and a spicy honey drizzle.
Ingredients
Scale
For the Crust:
- 1 tube (18 oz) pre-cooked polenta, sliced into 1/2-inch rounds
- 1 cup seedless red grapes
- 1 tbsp olive oil
- 1/2 cup grated Parmesan cheese
- 4 oz brie cheese, sliced
- 2 tbsp honey
- 1/2 tsp red pepper flakes
- Salt and black pepper to taste
- Fresh thyme leaves for garnish
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Toss grapes with olive oil, salt, and pepper, then roast on a baking sheet for 15-20 minutes until softened and slightly blistered.
- While grapes roast, heat a skillet over medium-high heat. Press polenta rounds into Parmesan cheese to coat both sides, then cook in the skillet for 3-4 minutes per side until golden and crispy.
- Transfer crispy polenta rounds to a baking sheet. Top each round with a slice of brie and broil for 1-2 minutes until brie is melted.
- In a small bowl, mix honey and red pepper flakes to make chili honey.
- Arrange polenta rounds on a plate. Top with roasted grapes, drizzle with chili honey, and garnish with fresh thyme. Serve warm.
Notes
You can customize the seasonings to taste.