Polenta Bites with Spicy Blueberry Jalapeno Corn Relish
These polenta bites are a fun and easy summer appetizer! Creamy polenta is allowed to cool and then baked until crispy. It is then cut into bite-sized squares and topped with a spicy blueberry jalapeno corn relish.
Yield: 16 servings
  • ¾ cup whole milk
  • 1 clove garlic, minced
  • 1 cup water
  • ¾ cup polenta
  • ½ tsp oregano
  • Sea salt and freshly ground black pepper
  • ¼ cup freshly grated Parmesan cheese
  • 2 ears of corn
  • 1 ¼ cups blueberries
  • 2 tsp rice wine vinegar
  • 2 tsp olive oil, plus more for the pan
  • 1 jalapeno, stemmed, seeded and diced
  1. Heat oven to 425F. Grease an 8-inch square glass or ceramic with olive oil.
  2. In a medium saucepan, whisk together the milk, garlic, and water over medium-high heat. Bring to a boil. Stir in the polenta and oregano, whisking to combine. Turn the heat down to low and cook polenta, stirring occasionally, until it has thickened and is no longer gritty, about 10 minutes but possibly less depending on how coarse the polenta is ground. Remove from the heat. Stir in the parmesan cheese and season with salt and black pepper, to taste.
  3. Pour the polenta into the prepared baking dish. Bake until golden brown and set, about 30-40 minutes. Set aside to cool.
  4. Meanwhile, cut the kernels of corn off the cobs and place them in a large bowl. Halve half of the blueberries. Place both the cut and whole blueberries into the bowl with the corn. Stir in the rice wine vinegar, olive oil, and jalapeno. Season to taste with salt and black pepper.
  5. Once cool, cut the polenta into squares. Top with the corn-blueberry mixture and serve.
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/06/polenta-bites-with-spicy-blueberry-jalapeno-corn-relish.html