CookEat Recipe
Whipped Ricotta and Polenta Filo Bites
Smooth ricotta is folded with warm polenta, Parmesan, feta, sage and parsley. Spoon the creamy topping onto golden baked filo squares just before serving.
Method
Steps
Step 1
Use instant quick-cooking polenta, weighed dry. Bring the 500 ml water to a boil, whisk in the polenta gradually, then stir over low heat for its full packet cooking time until thick and smooth.
Step 2
Heat the oven to 180°C. Brush thawed filo lightly with 1 tablespoon olive oil, stack in three layers and cut into small squares. Press into mini-muffin wells to form shallow cups. Bake for 8–12 minutes until golden and crisp throughout; use a longer packet cooking time if specified.
Step 3
Whisk the ricotta with the remaining tablespoon olive oil until smooth. Finely grate the Parmesan; wash and chop the sage and parsley. Fold the warm polenta into the ricotta with the Parmesan, crumbled feta and herbs.
Step 4
Spoon the creamy polenta topping onto the filo immediately before serving in twelve portions. Assemble while the polenta is still soft and the bases are crisp.
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