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Sweet Pepper and Chorizo Bruschetta Polenta Bites
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Author: MaryAnn Dwyer
  • Polenta:
  • 2 2/3 cups whole milk
  • 1 Tbsp. butter
  • 1 tsp. salt
  • 1 cup polenta or yellow cornmeal
  • 1/4 cup olive oil for frying
  • Bruschetta:
  • 3-4 Tbsp. olive oil
  • 2 one-pound bags Divine Flavor Tribelli Peppers seeded and sliced into thin strips
  • 2 cloves garlic minced
  • 1 tsp. granulated sugar
  • 8 oz. Spanish dry cured chorizo sausage sliced on the bias into 1/4 inch slices, then halve each slice
  • 2 Tbsp. capers drained
  • 2 Tbsp. freshly chopped parsley
  • kosher salt and pepper to taste
  1. Polenta Squares: Lightly spray a 9x13 pan with nonstick cooking spray. Set aside. Bring the milk, butter and salt to a boil in a large heavy saucepan. Slowly whisk in the polenta. Reduce the heat to medium-low, stirring constantly until the polenta thickens, about 10 minutes. Pour the polenta into the prepared pan, spreading into a 1/2 inch layer. Cover and let stand at room temperature until set. When set, cut the polenta into bite-sized squares. (I made mine about 1 1/2 inch squares)
  2. Bruschetta: Heat olive oil in a large saute pan over medium-high heat. Add the peppers and cook until soft, about 15-17 minutes. Add the garlic and cook for 2-3 minutes. Sprinkle with sugar and continue to cook for 2 minutes. Stir in the sausage, capers and one tablespoon parsley. Season, to taste, with salt and pepper. Remove from heat.
  3. Add some olive oil to a large nonstick skillet and heat over medium high heat. Add a few polenta squares at a time, and saute until lightly browned, about 2 minutes per side. Transfer to large baking sheet lined with paper towels to drain.
  4. Assembling the bites: Place polenta squares on a large platter. Top each polenta square with some of the bruschetta. Sprinkle with the remaining one tablespoon freshly chopped parsley. Place the extra bruschetta alongside in a bowl.