Grilled Polenta Bites with Friulano

Our dietitians' favourite

Serving something warm with cocktails or as a first course sets a comforting seasonal tone.

  • Prep: 20 min
  • Cooking: 10 min
Yields 12 servings
grilled polenta bites with friulano

Ingredients

  • 2 cups (500 mL) water
  • 3/4 cup (180 mL) medium cornmeal polenta
  • Salt and freshly ground pepper to taste
  • 1 3/4 cups (430 mL) Canadian Friulano shredded
  • 1 tbsp (15 mL) melted butter
  • 24 sun-dried tomatoes in oil cut in half
  • 48 pitted olives black, green or both

Preparation

Bring water to a boil in a saucepan. Add cornmeal, salt and pepper to taste and cook on medium-low heat until the cornmeal thickens and becomes creamy. Add Friulano and let melt. Stir.

Spread in an 8-inch (20 cm) square baking pan lined with parchment paper. Cool completely at room temperature.

Preheat oven to broil.

Unmould the polenta. Cut into 48 cubes and place on a baking sheet. Brush with melted butter and grill in the oven for 3–4 minutes. Garnish each cube with a sun-dried tomato half and an olive speared on a pick. Serve.

Tips

Canadian Cheese alternatives: Swiss cheese, Provolone, Cheddar, Gouda.

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Nutrition

Nutritional Information

per serving
Energy: 109 Calories
Protein: 4 g
Carbohydrate: 8 g
Fat: 7 g
Fibre: 1.3 g
Sodium: 226 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 10 % / 107 mg
Vitamin C: 10 %
Vitamin B12: 9 %
Phosphorus: 8 %
Magnesium: 7 %