Crispy Polenta Bites with Smoky Red Pepper Jam and Lemon Kale Slaw

Ingredients

• •1 cup polenta (cornmeal)
• •3 cups water
• •1 cup milk
• •1/2 teaspoon salt
• •2 tablespoons olive oil
• •1/2 cup all-purpose flour (for dredging)
• •1 cup smoky red pepper jam (store-bought or homemade)
• •2 cups kale, finely shredded
• •1 tablespoon fresh lemon juice
• •1 tablespoon olive oil (for slaw)
• •1 teaspoon honey
• •Salt and pepper to taste

Instructions

1. 1

   In a medium saucepan, bring 3 cups of water, 1 cup of milk, and 1/2 teaspoon of salt to a gentle boil over medium heat.

2. 2

   Slowly whisk in the polenta, stirring constantly to prevent lumps, and reduce the heat to low.

3. 3

   Cook the polenta for 15-20 minutes, stirring frequently, until it thickens and pulls away from the sides of the pan.

4. 4

   Pour the cooked polenta onto a greased or parchment-lined baking sheet and spread it out evenly to about 1/2-inch thickness. Let it cool completely and firm up, about 1 hour.

5. 5

   Once firm, cut the polenta into bite-sized squares or rounds using a knife or cookie cutter.

6. 6

   Heat 2 tablespoons of olive oil in a nonstick skillet over medium heat. Dredge each polenta piece in flour, shaking off the excess, and pan-fry in batches until golden and crispy on both sides. Set aside on a paper towel-lined plate.

7. 7

   In a mixing bowl, combine the shredded kale, fresh lemon juice, 1 tablespoon of olive oil, honey, and a pinch of salt and pepper. Toss well to coat and set aside.

8. 8

   To assemble, spread a small dollop of smoky red pepper jam on each crispy polenta bite, then top with a small portion of the lemon kale slaw.

9. 9

   Serve immediately for the best texture, or let them sit at room temperature for a versatile appetizer option.