Crispy Polenta Bites With Ricotta And Truffle Honey

334 faves | 3 recommends
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Feed Me Phoebe


I made these for a holiday party and they were a big hit. I added hazelnuts that I toasted in butter then salted. The extra crunch was just right. The next time I make these, I will try it with fresh fig and a dash of balsamic vinegar. All in all it was a good recipe. Thanks!
c23500d50de4   •  27 Dec   •  Report
These look fantastic and the recipe is promising at the first read, but I was disappointed with the end result. They weren't bad, by any means, but they were definitely lacking something. I think if I ever try this recipe again, I'll try adding pine nuts to the ricotta and see if that makes a difference.
Jennifer Milliron   •  26 Dec   •  Report
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1 quart water or chicken stock

1 quart milk

2 cups polenta

1 tablespoon salt

2 tablespoons butter

2 cups ricotta

¼ cup honey

1 teaspoon truffle oil

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