In Kitchen

Sweet Pepper and Chorizo Bruschetta Polenta Bites
By MaryAnn Dwyer, Food Blogger:

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


Prep Time: 20 min

Cook Time: 40 min

Total Time: 1 hour


Serves: 30



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 Bruschetta:

–  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.