Polenta canapés with beetroot cream are tasty, appetizing, ideal for brightening up our buffets or festive tables. It’s a tantalizing finger food appetizer, gluten-free, colorful, impressive, delicate in flavor, light, and most importantly, very easy to make. The canapés are best enjoyed cold, and both the polenta and beetroot cream can be prepared in advance. The savory and slightly acidic note of the cream cheese contrasts with the sweet taste of the beetroot, creating a delicately balanced and pleasant cream. You might also be interested in a showy puff pastry stuffed with beetroot cream or some tasty flatbreads filled with zucchini and beetroot cream
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 2 Hours
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Christmas, New Year's Eve
Ingredients
- 1 cup Coarse Cornmeal
- 3 1/2 cups Water
- to taste Coarse Salt
- to taste Pepper
- 3 1/2 oz Fresh Cream Cheese (also lactose-free)
- 9 oz Cooked Beets
- 1 tbsp Grated Cheese
- to taste Cheese Shavings (Parmesan or Pecorino)
Preparation
Let’s prepare the polenta by pouring the cornmeal into warm water. Add salt, pepper, and stir continuously until the polenta is firm and detaches from the sides of the pot. Pour it into a 12 x 16 inches baking tray lined with parchment paper, level it with the back of a spoon (the ideal thickness for polenta canapés is about 1 inch) and let it cool.
When it is cold, cut out polenta discs with a 2-inch diameter pastry cutter and grill them on a pre-heated griddle.
In a mixer, blend the perfectly drained beets, salt, and pepper to taste, until you get a smooth and creamy mixture. Transfer it to a bowl, adding the cream cheese and grated cheese, and mix to combine them perfectly. On each disc, place a “quenelle” of beetroot cream and cheese shavings.
Bon appetit
