Use this alone on toast, in a sandwich with cold meats or to fill little savoury croquettes – try Crispy Stuffed Polenta Balls as a starter, brunch or side dish.

Serves – hmm, hard to say but should keep well! Was ample to fill 9-12 large polenta balls. Would easily do sandwiches for 4.

Equipment

1. Small food processor (if it’s too large you’ll need to increase the quantities else it won’t blend)

Ingredients

1. 30g pine nuts
2. 80g soft goats cheese (or other soft cheese)
3. 100g dried cranberries
4. 1tsp olive oil
5. Splash balsamic vinegar

 

Method

1. Toast the pine nuts in a hot oven or under a hot grill – keep an eye on them and shake every few minutes to get even colour. They will turn quickly and should only take 5-8 minutes in total.
2. Allow the nuts to cool slightly (so as not to melt the the cheese).
3. Place all the ingredients in your food processor & blend until you reach your preferred texture – completely smooth or with a few chunks as you prefer. Add a little more oil or vinegar if the texture is too stiff, which is a matter of taste.