Parmesan Polenta Stars with Sun-Dried Tomatoes – Christmas Appetizer
Discover these delicious Parmesan polenta stars, topped with sun-dried tomatoes. A festive recipe that combines the creamy sweetness of polenta with the sweet and tangy intensity of tomatoes. Perfect for a Christmas appetizer or an elegant starter, it will delight your guests with its simplicity and refined taste. The polenta, enriched with Parmesan and herbs, is cooked then cut into festive shapes before being topped. These stars are a true delight for the taste buds, as pretty as they are tasty. Follow our tips for guaranteed success and feel free to personalize them with our variations.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
In a large pot, bring 1L of salted water to a boil. Pour the polenta in a steady stream while whisking. Cook for 4-5 min over low heat, stirring until the mixture thickens and pulls away from the sides.
- 2
Off the heat, stir in the butter and 120g of grated Parmesan. Mix vigorously. Add oregano, thyme, and black pepper. Taste and adjust salt if needed.
- 3
Spread the hot polenta on parchment paper into a 1.5cm thick layer. Smooth. Let cool, then cover with plastic wrap and chill for 1-2 hours until firm.
- 4
Preheat oven to 200°C. Cut star shapes from the firm polenta using a cookie cutter. Place them on an oiled baking sheet or lined with parchment paper.
- 5
Bake for 12-15 min until lightly golden and surface is dry to touch.
- 6
Mix chopped sun-dried tomatoes with olive oil. Top each warm star with this mixture, sprinkle with additional Parmesan and fresh thyme. Serve immediately.
- Firm Polenta: Chilling time in the fridge is crucial for clean cuts. Don't skip it.
- Cutting: For perfect stars, dip the cookie cutter in hot water between each cut.
- Sun-dried tomatoes: If very dry, soak them in warm water for 10 min before chopping.
- Baking: Stars should be golden but not too dry inside to stay creamy.
- Serving: Serve warm. Pair with a crisp white wine (Sauvignon Blanc) or a light red (Pinot Noir).
- Variations: Try with pesto, goat cheese and honey, sautéed mushrooms, or a dash of truffle oil.
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