2 Add feta cheese and gently stir to coat it in marinade. Transfer everything to a serving bowl and enjoy at room temperature. If desired, marinated olives and feta may be prepared up to 4 days in advance and refrigerated in an airtight container until ready to enjoy. Serves 6
POLENTA ROUNDS WITH CRISPY BRUSSELS SPROUTS & CRANBERRY-ORANGE RELISH 1 tbsp (15 ml) melted unsalted butter, plus extra for greasing 4 cups (1 L) warm water 1¼ cups (310 ml) polenta 1½ tsp (7 ml) kosher salt, divided ½ orange, unpeeled, cut into chunks and seeded 6 oz (180 g) fresh cranberries ⅓ cup to ½ cup (75 to 125 ml) granulated sugar 1 cup (250 ml) ricotta cheese 1 tbsp (15 ml) whipping cream ½ tsp (2.5 ml) freshly ground black pepper, divided 1 tbsp (15 ml) finely chopped parsley leaves 1 tsp (5 ml) finely chopped thyme leaves 4 cups (1 L) Brussels sprout leaves 2 tbsp (30 ml) grapeseed oil, plus extra for frying 1 Start this hors d’oeuvre 1 day ahead of when you plan to serve. Preheat oven to 350 F (180 C). 2 To make polenta, generously grease a 9 x 13-in (23 x 33 cm) baking pan with butter. In a medium bowl, whisk together melted butter, warm water, polenta and 1 tsp (5 ml) salt. Pour into prepared pan then bake until polenta is set firm, about 50 minutes. Let polenta cool to room temperature in pan on a wire rack. Transfer polenta in baking pan to refrigerator and chill at least 6 hours or overnight. 3 Meanwhile, make cranberry-orange relish. Place orange pieces, cranberries and sugar (amount will depend on how sweet you want your chutney) in bowl of a food processor fitted with steel blade attachment. Pulse, scraping down sides of bowl as needed, until mixture is finely chopped but still very textured. Transfer relish to an airtight container, cover and refrigerate for at least 2 hours, to allow flavour to develop. 4 To make whipped ricotta, add ricotta, whipping cream, ¼ tsp (1 ml) salt and pepper to bowl of food processor. Fold in parsley and thyme. Refrigerate until ready to assemble hors d’oeuvre. 5 Preheat oven to 400 F (200 C). 6 Add Brussels sprout leaves to a large bowl then drizzle with oil. Using fingers, rub oil over leaves, making sure to separate any leaves that are stuck together. Spread Brussels sprout leaves in a single layer
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CHAMPAGNE-MARINATED OLIVES WITH FETA 2 cups (500 ml) Castelvetrano olives, drained and rinsed well under cold water ⅓ cup (75 ml) extra-virgin olive oil ¼ cup (60 ml) champagne 4 strips orange peel 2 garlic cloves, cut into thirds 1 small rosemary sprig ½ tsp (2.5 ml) fennel seeds ¼ tsp (1 ml) red pepper chili flakes 1 cup (250 ml) cubed feta cheese, about the same size as olives 1 In a medium saucepan over medium heat, add all ingredients except feta cheese and bring to a slow simmer. Cook, stirring occasionally, for 4 minutes. Turn off heat, place a lid on saucepan and let everything sit for 20 to 30 minutes.
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