Roasted Grapes & Chili Honey Recipe
This Crispy Parmesan Polenta Smash with Melted Brie, Roasted Grapes, and Chili Honey is a sophisticated appetizer or snack perfect for entertaining. Crispy on the outside and creamy inside, the Parmesan-infused polenta rounds are topped with sweet and juicy roasted grapes, melted creamy brie, and a spicy-sweet chili honey drizzle, creating a delightful balance of flavors and textures.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Scale
Polenta Smash
- 1 tube prepared polenta, sliced into rounds (500 g)
- 2 tablespoons olive oil (30 ml)
- 1/3 cup grated Parmesan cheese (30 g)
- 1/2 teaspoon salt (3 g)
- 1/4 teaspoon black pepper (1 g)
Roasted Grapes
- 2 cups seedless red grapes (300 g)
- 1 tablespoon olive oil (15 ml)
- Pinch of salt
Cheese & Drizzle
- 6 oz brie cheese, sliced (170 g)
- 3 tablespoons honey (45 ml)
- 1/2 teaspoon chili flakes (1 g)
Optional Garnish
- Fresh thyme
- Cracked black pepper
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Prepare Polenta: Arrange the polenta rounds on the baking sheet and gently smash them slightly to flatten. Drizzle with olive oil evenly, then season with salt and black pepper. Sprinkle the grated Parmesan cheese over the top of each polenta round to add savory crispiness as it bakes.
- Toss and Add Grapes: In a bowl, toss the red seedless grapes with olive oil and a pinch of salt to enhance their natural sweetness. Spread the grapes on the baking sheet alongside the polenta rounds, ensuring they have room to roast evenly.
- Roast: Roast the polenta and grapes in the oven for 30 to 35 minutes. The polenta will become crispy and golden, while the grapes will soften and burst, releasing their juices which complement the polenta wonderfully.
- Add Brie Cheese: Remove the baking sheet from the oven and place slices of brie cheese over each polenta round. Return to the oven for 3 to 5 minutes, just until the brie melts and becomes gooey and delicious.
- Prepare Chili Honey Drizzle: While the brie melts, warm the honey with the chili flakes gently in a small saucepan or microwave. This combines the sweetness and a slight heat that adds depth to the dish.
- Serve: Drizzle the warm chili honey over the melted brie-topped polenta rounds and roasted grapes. Garnish with fresh thyme and cracked black pepper if desired, and serve immediately while hot.
Notes
- Use prepared polenta tubes for convenience, but you can also make your own polenta and cool it in a pan before slicing.
- Adjust the amount of chili flakes in the honey drizzle to control the heat level to your preference.
- Fresh thyme adds a wonderful herbal note, but you can substitute with rosemary or sage based on your taste.
- This dish is best served hot and fresh to enjoy the contrasting textures of crispy polenta and gooey brie.
- Leftovers can be refrigerated and reheated in a skillet to restore crispiness.
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 360
- Sugar: 15g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 25mg
Keywords: polenta, parmesan, brie, roasted grapes, chili honey, appetizer, vegetarian, crispy polenta
Find it online: https://maicook.com/roasted-grapes-and-chili-honey-recipe/