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Sweet Pepper and Chorizo Bruschetta Polenta Bites: Your Ultimate Holiday Appetizer

Searching for a truly unforgettable, yet healthier appetizer to brighten your holiday spread this season? Look no further! We’ve crafted a vibrant and zesty dish that will captivate your guests and leave them asking for the recipe: Sweet Pepper and Chorizo Bruschetta Polenta Bites.

Bruschetta has always held a special place in my heart, especially during the peak of summer when garden-fresh tomatoes and aromatic basil are abundant. The classic combination is simply irresistible. However, as the colder months arrive and my garden lies dormant, the craving for that delightful appetizer remains strong. Instead of resigning ourselves to a bruschetta-less winter, we’ve found a brilliant way to reinvent this beloved classic using a star ingredient: Tribelli Sweet Mini Peppers from Divine Flavor. These small but mighty peppers transform the traditional summer starter into a vibrant, year-round sensation, making it an ideal choice for your holiday entertaining.

The Magic of Tribelli Sweet Mini Peppers

What makes these Tribelli Sweet Mini Peppers so special? They are much more than just a colorful alternative to tomatoes. These exceptional peppers are not only incredibly delicious but also remarkably healthy, bursting with natural sweetness and a high concentration of Vitamin C. What’s even better is their year-round availability, ensuring you can enjoy their fresh flavor no matter the season. Divine Flavor is committed to sustainable agriculture, growing these non-GMO peppers in state-of-the-art greenhouses. This meticulous approach, coupled with a selection of premium varieties, guarantees a consistent, high-quality product every single time, offering an unbeatable crunch and flavor in every bite.

For those unfamiliar with Divine Flavor, they are a distinguished family-run and grower-owned distribution company headquartered in Nogales, Arizona. Their philosophy, “Better Food for a Better World,” underpins every aspect of their operations. Tribelli’s professional growers pour dedication into each crop, harvesting peppers at the absolute peak of their ripeness to ensure maximum flavor and nutrition. This meticulous harvesting is followed by an express packaging process to lock in freshness. Divine Flavor employs natural and continuously improved agricultural methods, ensuring their crops are not only healthier and richer in vital nutrients but also boast sustained shelf quality. Knowing the care and commitment behind their products provides immense peace of mind, making Divine Flavor a brand I wholeheartedly trust and recommend for your culinary adventures.

A Zesty Twist: Chorizo and Capers

My lifelong appreciation for peppers made their substitution for tomatoes in classic bruschetta an inspired choice. These mini peppers offer minimal seeds and a delightful sweetness, coupled with a milder profile compared to many other pepper varieties. To elevate the bruschetta’s flavor profile and introduce an exciting zesty kick, I decided to incorporate thinly sliced Spanish dry-cured chorizo sausage and briny capers. The rich, smoky notes of the chorizo perfectly complement the sweet peppers, while the capers add a bright, tangy contrast that truly awakens the palate. This savory topping is then served atop golden, pan-fried polenta squares, creating an appetizer that is both visually stunning and incredibly satisfying. The combination of textures and flavors – the creamy polenta, the tender peppers, and the savory chorizo – makes for an absolutely winning combination that will undoubtedly be a hit at any gathering.

These petite bites are a flavor powerhouse, offering a sophisticated taste experience without the guilt often associated with holiday indulgence. They are a healthier appetizer option that doesn’t compromise on taste, allowing you and your guests to enjoy the festive season to the fullest. Whether you’re hosting an intimate get-together or a grand holiday party, these Sweet Pepper and Chorizo Bruschetta Polenta Bites are sure to be a showstopper. They are simple to prepare, yet elegant enough for any special occasion. Get ready to enjoy the compliments!

Sweet Pepper and Chorizo Bruschetta Polenta Bites Recipe

Sweet Pepper and Chorizo Bruschetta Polenta Bites

Author: MaryAnn Dwyer

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Prep Time: 20 mins

Cook Time: 40 mins

Total Time: 1 hr

Ingredients

For the Polenta:

2 2/3 cups whole milk
1 Tbsp. butter
1 tsp. salt
1 cup polenta or yellow cornmeal
1/4 cup olive oil for frying

For the Bruschetta Topping:

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

Instructions

Prepare the Polenta Squares: Lightly spray a 9×13-inch pan with nonstick cooking spray and set aside. In a large, heavy saucepan, bring the milk, butter, and salt to a boil. Gradually whisk in the polenta. Reduce the heat to medium-low, stirring constantly, until the polenta thickens, which typically takes about 10 minutes. Pour the thickened polenta into the prepared pan, spreading it into an even 1/2-inch layer. Cover the pan and let it stand at room temperature until the polenta is completely set. Once firm, cut the polenta into bite-sized squares (approximately 1 1/2-inch squares are ideal).
Make the Bruschetta Topping: Heat 3-4 tablespoons of olive oil in a large sauté pan over medium-high heat. Add the thinly sliced peppers and cook until they are tender and slightly softened, about 15-17 minutes. Stir in the minced garlic and continue to cook for an additional 2-3 minutes, until fragrant. Sprinkle the granulated sugar over the peppers and cook for another 2 minutes, allowing the sugars to lightly caramelize. Incorporate the sliced chorizo sausage and drained capers, along with one tablespoon of fresh parsley, stirring well to combine. Season the mixture to taste with kosher salt and freshly ground black pepper. Remove the pan from the heat.
Pan-Fry the Polenta Squares: Add a generous amount of olive oil to a large nonstick skillet and heat it over medium-high heat. Working in batches, add a few polenta squares at a time to the hot skillet. Sauté the squares until they are lightly golden brown and crisp on each side, about 2 minutes per side. Transfer the pan-fried polenta squares to a large baking sheet lined with paper towels to drain any excess oil.
Assemble the Bites: Arrange the crispy polenta squares attractively on a large serving platter. Spoon a generous amount of the warm sweet pepper and chorizo bruschetta topping onto each polenta square. Garnish the assembled bites with the remaining one tablespoon of freshly chopped parsley. For convenience, place any extra bruschetta topping alongside the platter in a small serving bowl, allowing guests to add more if desired.

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