Crispy polenta bites topped with crème fraiche and chive oil, finished off with Roe caviar, create the perfect holiday appetizer. This delightful dish combines the creaminess of mascarpone with the crunch from frying in avocado oil.
1: To make chive oil, blend 2 oz chives with 1 ½ cups avocado oil until smooth. Transfer to a saucepan and cook over medium high heat until oil is sizzling. Strain oil through a coffee filter to separate pulp from oil and store the oil in an airtight container.
2: To make polenta, bring water and salt to a boil in a medium pot. Add polenta and reduce heat to low. Cook for about 15 minutes, stirring regularly until water is absorbed and polenta is creamy. Stir in mascarpone cheese and transfer to a greased 9x9 baking dish. Cover and refrigerate until polenta has cooled and fully set, at least one hour.
3: Heat avocado oil in a deep skillet to 325°F over medium high heat. Dredge cooled polenta pieces cut into cylinders in rice flour and fry in hot oil until golden brown on all sides, about 1-2 minutes.
4: Remove from oil and set aside on a paper towel lined plate. Sprinkle with salt.
5: To assemble, add a dollop of crème fraiche and a drizzle of chive oil on each polenta stack. Top with finely chopped fresh chives and a large spoonful of Roe caviar.
