Grilled Polenta Bites with Friulano Recipe

Grilled Polenta Bites with Friulano Oct. 2014Grilled Polenta Bites with Friulano

A Trick-or-Treat Treat

Fall is in full swing. And now that Thanksgiving is over, my next favourite festive event is here: Halloween. If you’re looking to add some scrumptious to your scary, I have a recipe that will do just the trick (or treat).

These Grilled Polenta Bites with Friulano are a simple and easy snack for you to make just before you and your little ones head out for a night of spooky fun.

They are a Canadian take on an Italian classic, with a delicious Canadian Friulano cheese. If you’ve never tried it before, it’s a smooth and creamy cheese that mixes well with many things.

Paired with polenta, it brings out the subtle corn flavour and makes for a hearty and delicious snack.

If you want to pair this yummy snack with a little vino, try them with Mission Hill Five Vineyards Cabernet Merlot.

It’s an extra dry, robust wine with notes of dark fruit, tarry, and smoky oak. It pairs well with polenta and many other vegetable-based foods.

Now, that you have the perfect Halloween treat, I will let you carry on with finding the perfect Halloween costumes. Happy Halloween!

Grilled Polenta Bites with Friulano Recipe:

Ingredients: Mission Hill Five Vineyards Cabernet Merlot 2011 October, 2014

2 cups (500 mL) water
¾ cup (175 mL) medium cornmeal (polenta)
Salt and freshly ground pepper
1 ¾ cups (425 mL) Canadian Friulano, grated
1 tbsp (15 mL) melted butter
24 sub-dried tomatoes in oil, cut in half
48 pitted olives (black, green, or both)


Bring water to a boil in a saucepan.

Add cornmeal, season with salt and pepper and cook on medium-low heat until the cornmeal thickens and becomes creamy.

Add Friulano and let melt. Stir.

Spread in an 8” (20 cm) square baking pan lined with parchment paper. Cool completely at room temperature.

Preheat over to broil.

Unmould the polenta. Cut into 48 cubes and place on a baking sheet. Brush with melted butter and grill in the oven for 3-4 minutes.

Garnish each cube with a sun-dried tomato half and an olive speared on a pick. Serve.

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