Description
A savory and elegant appetizer featuring crispy polenta cakes topped with creamy brie, sweet roasted grapes, and a spicy-sweet chili honey drizzle.
Ingredients
Scale
For the Crust:
- 1 tube (18 oz) pre-cooked polenta, sliced into 1/2-inch rounds
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- 1 cup red seedless grapes
- 4 oz brie cheese, sliced
- 1/4 cup honey
- 1 tsp red chili 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 1 tbsp olive oil, salt, and pepper, then roast on a baking sheet for 15-20 minutes until softened and slightly caramelized.
- In a bowl, mix Parmesan with salt and pepper. Press polenta rounds into the mixture to coat both sides. Heat remaining olive oil in a skillet over medium-high heat and cook polenta for 3-4 minutes per side until golden and crispy.
- Place crispy polenta rounds on a baking sheet, top each with a slice of brie, and broil for 1-2 minutes until brie is melted.
- In a small saucepan, warm honey over low heat and stir in chili flakes. Let infuse for 5 minutes.
- Assemble by placing polenta rounds on a plate, topping with roasted grapes, drizzling with chili honey, and garnishing with fresh thyme.
Notes
You can customize the seasonings to taste.