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Feta and Olive Stuffed Polenta Marbles
Ginger and Scotch

Feta and Olive Stuffed Polenta Marbles

5 from 1 vote
This canape was a big hit at our culinary tour of Madinat Jumeirah. Chef Gabi kindly provided us with this recipe.
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Servings: 12 servings
Course: Appetizer
Ingredients Method Notes

Ingredients
  

  • 100 gm Polenta , precooked
  • 250 ml vegetable stock
  • 250 ml milk
  • 20 gm butter
  • 25 gm parmesan cheese , grated
  • 2 cups whole spelt bread crumbs
  • 1 egg
  • 2 stalks rosemary , leaves chopped
  • 15 g black olives , stoned and chopped
  • 15 g Greek feta cheese , crumbled
  • 250 ml frying oil
  • salt , to taste

Method
 

  1. For the polenta, bring to a boil vegetable stock and milk with a pinch of salt.
  2. Stir in carefully the polenta and allow it to simmer while stirring for 5 minutes.
  3. Add the butter and the parmesan cheese and check seasoning. Add salt if necessary but bear in mind that the parmesan cheese is salty already.
  4. Spread the boiled polenta on a deep tray and allow it to cool.
  5. Then add the egg, the breadcrumbs and the rosemary to the cooled and now firm polenta and mix well.
  6. Form bite size "marbles" and place into each one a little bit of feta and olives.
  7. Preheat the frying oil and fry the polenta marbles until they are golden. Serve warm.

Notes

Serves 12 as appetizer portions.
Chef Gabi's tips: If you enjoy cooking for parties – here is her ultimate tip for this dish to be well prepared so that on the big day there is not much for you to do: Form the marbles and keep them in the freezer until you need them. Deep fry them frozen until they are golden and finish them in the oven at 150 degrees for another 10 minutes. Chef serves the crispy marbles with a homemade tomato relish.