- 1 cup dry polenta
- 1 pound of short rib
- 1 cup Demi Glaze
- Herb Garnish
Make Polenta in your favorite way (cheesy, spicy, plain, whatever) and pour it into a pan to firm up – remembering not to make fully cooked creamy polenta or it won’t harden!
When chilled and firm, cut the polenta in 1” x 2” strips.
Using your own short rib or a bought product, create a tasty demi and warm the rib in the demi before serving.
Lightly deep fry the polenta and place the rib on top in bite sized pieces. Serve garnished with fresh herbs as an hors d’Oeuvre or a tapas dish.
Serving Option: Make creamy polenta and serve as a tapas only.
Prep time: 30-40 minutes plus refrigeration time
In the “foodie” community, we’re long been respected for our creativity and our ability to entertain without making it look too terribly difficult. Well the holidays are fast approaching and here are a few tasty yet fairly easy holiday hors d’Oeuvres that you can “wow” your guests with this season.
We used some basic measurements, but feel free to use your imagination with the flavor profiles and make it your own! As with any recipe, these are just good guides.
While of course we’d love it if you wanted your party catered, some people do like to do things on their own and we certainly understand that. You can order a single item or an entire full- service party and anything in between – as long as you don’t wait until the last minute to do so!
Our signature bedazzling bonbons are available in almost any color you can imaging and make a great addition to any wedding, holiday party or special event!