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Looking for some simple yet impressive nibbles to serve with drinks this holiday season? Well, look no further than my Fabulously Festive Polenta and Pesto Canapes! These canapes are super yum and virtually fuss free as both components can be made ahead of time. This means you can spend more time with your guests whilst they marvel at your innovative cooking skills. Everybody wins!
Polenta is made from corn meal and is a staple in Northern Italian cuisine. I find it such a satisfying and versatile carb. You can make porridge with it, serve alongside a hearty stew, create polenta chips, and of course, make delicious canapes.
I made a big batch of these bad boys for a party recently and I’ve got to tell you, they were the first to go. I was especially chuffed by how the meat-eaters loved them. Those guys can be a tough crowd 😉
Spinach and Macadamia Nut pesto
Pesto
For the pesto component I like to use my Spinach and Macadamia Nut Pesto recipe. The pop of colour on top of the crispy golden polenta squares looks really appealing. What’s more, the subtle earthiness of the creamy spinach pesto tastes amazing. They’re a match made in party-food heaven!
One of the things I love about this canape is that it’s not centered around cheese as so many veggie dishes can be when you go out. You get where I’m coming from right? “Oh, you’re a vegetarian? Here, have some eggs and cheese.” Yes, I occasionally eat eggs and cheese – but I don’t want them for every course. (was that a bit harsh?) I just think that sometimes people can forget how awesomely tasty and varied veggie eating can be. What’s more, you don’t have to be a vegetarian to enjoy a veggie centered meal.
So this holiday season try my Fabulously Festive Polenta and Pesto Canapes, I just know you and your guest will love them!
On a personal note…
As 2018 comes to a close I just want to thank you all for stopping by and visiting me here at a new green leaf. I seriously love my little corner of the internet and you guys are a big part of that. Wishing you all a safe and happy holiday season full of love, laughter, and delicious food. Paula xx
Fabulously Festive Polenta and Pesto Canapes
Makes around 30 canapes
1 cup polenta
4 cups vegetable stock
1/4 brown onion (finely chopped)
1 tbs butter or ghee
1 cup Spinach and Macadamia Nut Pesto (find recipe here)
Method:
- Grease a cookie tray with a little olive oil and set aside.
- In a large pot, saute the onion in the butter for around 5 minutes or until the onion becomes soft and translucent.
- Add your vegetable stock to the pot and bring it to the boil.
- Once the pot of stock and onions is boiling get a whisk ready and slowly pour the polenta into the boiling stock in a steady stream – whisking the mixture as you pour it in.
- Turn the heat down about half way and continue mixing the polenta and stock. Be careful, the mixture can bubble up and spit out hot polenta so stand back a little. The mixture will thicken up quite quickly, keep stirring. This will prevent it from sticking to the bottom of your pot. It should be ready in around 10 minutes or when it no longer has a grainy consistency.
- Pour your cooked polenta into the waiting cookie tray. You will need to smooth it out with a spatula so it sits evenly in the tray. Put your polenta in the fridge to set for at least 4 hours. Overnight is better.
- Once your polenta is set it’s time to crisp it up under the grill. Turn your grill on high and get out an oven/grill tray. No need to grease it.
- Turn your set polenta out onto a chopping board and cut into 30 squares (around 4cm wide). Place them onto the grilling tray and pop them under the grill. The squares are ready when they are crisp and golden. This can take anywhere from 10-20 minutes depending on your grill.
- To serve, arrange your polenta squares on a serving platter and put 1/2 teaspoon of pesto in the middle of each.
