Sweet Pepper and Chorizo Bruchetta Polenta Bites

By MaryAnn Dwyer, Food Blogger: www.thebeachhousekitchen.com

Looking for a twist on your favorite bruschetta recipe? This bright, flavorful appetizer with nutritious Tribelli peppers will do the trick!

Serves 30

Prep Time: 20 Min

Cook Time: 40 Min


For the Polenta:

  • 2 2/3 cups whole milk
  • 1 tbsp butter
  • 1 tsp salt
  • 1 cup polenta or yellow cornmeal
  • ¼ cup olive oil for frying

For the Brucheta:

  • 3-4 tbsp olive oil
  • 2 one-pound bags Divine Flavor Tribelli Peppers, seeded and sliced into thin strips
  • 2 cloves garlic, minced
  • 1 tsp granulated sugar
  • 8 oz Spanish dry cured chorizo sausage, sliced on the bias into 1/4 inch slices, then halved
  • 2 tbsp capers, drained
  • 2 tbsp freshly chopped parsley
  • kosher salt and pepper to taste


  1. To make the polenta squares: Lightly spray a 9×13 pan with nonstick cooking spray. Set aside. Bring the milk, butter and salt to a boil in a large heavy saucepan. Slowly whisk in the polenta. Reduce the heat to medium-low, stirring constantly until the polenta thickens, about 10 minutes. Pour the polenta into the prepared pan, spreading into a 1/2 inch layer. Cover and let stand at room temperature until set. When set, cut the polenta into bite-sized squares.