App onlyCeleriac remoulade. This is a premium piece of content available to registered users.
Use our recipes for polenta, potato or toast canapé bases to make these celeriac remoulade canapés. They make perfect party nibbles to serve a crowd
How to make polenta
Makes 16-24
Easy
Prep:
Cook:
plus 1 hr cooling
Minimise the stress of catering for a crowd by prepping this crispy polenta base ahead of a party, then finishing on the night with three delicious toppings
Skip to ingredients
- 2 tbsp olive oilplus extra for the tin
- 500ml vegetable or chicken stock
- 125g quick-cook polenta
- 40g parmesanor vegetarian alternative, grated
- 25g butter
Nutrition: Per serving (24)
- kcal30
- fat3g
- saturates1g
- carbs1g
- sugars0g
- fibre0.2g
- protein1g
- salt0.23g
Method
step 1
Oil and line a swiss roll tin (ours was 31cm x 23cm) with baking parchment. Put a large saucepan over a medium heat, pour in the olive oil and stock, bring to a simmer, then pour in the polenta, stirring constantly. Cook for 10-15 mins until thick and coming away from the side of the pan.
step 2
Remove from the heat and stir in the cheese and butter. Once melted, pour into the prepared swiss roll tin. Leave to cool for 1 hr, then cut into 16-24 pieces. Will keep chilled for up to three days.
step 3
Lay the polenta pieces in your air fryer tray in a single layer, then cook at 200C for 15-20 mins until golden. Will keep for a day in an airtight container. Add the topping of choice (see recipes above under 'Complete the dish').
