A delicious starter or nibble to serve with a cold beverage on a warm day. Crispy on the outside and fluffy and full of flavor on the inside.

Ingredients

25g Butter

1 tbsp Early Harvest Olive Oil

1 Medium Onion, finely chopped

1 Clove Garlic, Microplaned

150g Polenta

500ml Chicken or Veg Stock

200ml Milk

50g Parmesan, Grated

50g Cheddar, Grated

1/3 Jar Green Tapenade

Mayonnaise Ingredients:

5 Tbsp Mayonnaise

1 Tbsp Rose Harissa 

Squeeze of Lemon

Ingredients

25g Butter

1 tbsp Early Harvest Olive Oil

1 Medium Onion, finely chopped

1 Clove Garlic, Microplaned

150g Polenta

500ml Chicken or Veg Stock

200ml Milk

50g Parmesan, Grated

50g Cheddar, Grated

1/3 Jar Green Tapenade

Mayonnaise Ingredients:

5 Tbsp Mayonnaise

1 Tbsp Rose Harissa 

Squeeze of Lemon

1

Melt the butter over a medium heat in a thick based pan. Add the olive oil, onion and garlic and cook until softened, around 8 mins. Add the polenta, stock and milk and whisk to remove any lumps. Bring to the boil and cook until very thick. Add the cheeses and Green Tapenade and whisk until combined.

2

Line a high walled baking sheet with parchment and spread the mixture over ensuring it is still a few cm deep. Cover with cling film and cool entirely before putting in the fridge to set fully, at least an hour.

3

Pre heat oven to 220 degrees. Remove the film and flip onto a board and remove the parchment. Cut into bitesize pieces and scatter on a parchment lined baking sheet, bake for 30 mins until golden. Meanwhile, combine the mayonnaise with the Rose Harissa and lemon Juice.

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