These crispy polenta croquettes with our Jean Martin green tapenade, served with roasted winter vegetables, make for a generous appetizer full of texture.
Polenta Croquettes
- Heat the vegetable stock in 600ml of water. Pour in the polenta in a steady stream while stirring. Cook over low heat for 5 to 8 minutes until thickened.
- Off the heat: add 2 tbsp of olive oil, the parmesan, the green tapenade, picked thyme leaves, and pepper. Spread the polenta while still warm into a large rectangular mold to a thickness of about 2 cm.
- Let cool, then cover and place in the refrigerator for at least 1 hour or overnight.
- Cut the polenta into small 4x4cm rectangles and coat them successively in flour, beaten eggs, then breadcrumbs.
- Heat a splash of olive oil in a non-stick pan. Brown the croquettes for 2 to 3 minutes on each side until golden, then drain on paper towels.
Roasted Vegetables
- Preheat the oven to 170°C.
- Peel and cut the vegetables in half or quarters depending on their size, leaving the garlic whole.
- Arrange them in a large dish without letting them touch. Brush everything with olive oil, add salt, pepper, and thyme. Roast for 45 minutes, until a knife tip easily pierces the vegetables.
On a serving platter, arrange the roasted vegetables, polenta croquettes, and a few thin slices of speck. Place a jar of tapenade on the table to accompany the croquettes.
Our Tip
Chilling in the refrigerator for at least 1 hour is essential: this is what allows the polenta to firm up enough to be cut cleanly into croquettes.
Variation
For a vegetarian version, simply omit the speck garnish.
Pairings & suggestions
This dish goes well with a light Italian red wine or a Provençal rosé.
Nutritional values
Approximate estimate per serving:
- Calories: ~420 kcal
- Protein: ~12 g
- Fat: ~20 g
- Carbohydrates: ~48 g
Storage
The breaded polenta croquettes freeze very well before cooking. Once cooked, they keep for 2 days in the refrigerator and reheat well in the oven.
Frequently asked questions
Can the polenta croquettes be frozen?
Yes, breaded and before cooking, they freeze very well.
Can this dish be made vegetarian?
Yes, simply omit the speck as a final garnish.
Can the polenta be prepared in advance?
Yes, it is even recommended: it must rest for at least 1 hour, or even overnight, before being cut.
Which vegetables should be used for the garnish?
Carrots, parsnips, onions, and Jerusalem artichokes are perfect for this roasted winter garnish.
Green olive spread 100g
with olives from Provence
Frequently Asked Questions
Do you have questions about our jars? We have compiled the answers to the most frequently asked questions here to help you better understand our products, their preservation, and our services. Everything is designed to make your purchases simple, secure, and transparent.
Free shipping on orders over €85 in metropolitan France.
Our preserves can be stored for up to approximately 5 years before opening, in a dry place at room temperature. Once opened, we recommend storing the product in the refrigerator and consuming it within 3 days to guarantee its freshness and taste qualities.
We take the utmost care when shipping your jars. Each product is individually wrapped with protective materials and placed in reinforced boxes to ensure it arrives intact.
In the event of breakage or damaged product, contact us upon receipt with a photo: we will offer you a quick replacement or refund.
Our canned goods are produced in our own workshop, in the heart of Provence. This allows us to ensure traceability, quality, and compliance with food standards, while guaranteeing fresh and carefully controlled products.
Our recipes are prepared with 100% natural ingredients, without artificial additives or preservatives. We prioritize French-origin vegetables to guarantee freshness, quality, and authentic taste.
