My nan never believed in wasting food. In her kitchen, every last spoonful had a second life, and nothing was ever thrown away without a thought. Growing up, I watched her transform even the simplest leftovers into something comforting and satisfying. Cold polenta was one of those things she handled with ease. Rather than seeing it as something dull or forgotten, she treated it as an opportunity — and I quickly learned her tricks for bringing it back to the table in a way that felt fresh and exciting.
These Cheesy Polenta Bites made from leftover polenta are inspired by those lessons. Leftover polenta is chilled, shaped into little balls, and given a hidden centre of sharp cheese. I’ve chosen Classic Mersey Valley, with its bold bite, because it reminds me of the tangy sheep’s cheese tucked inside the traditional Transylvanian bulz – a rustic mountain dish where warm, smoky polenta is stuffed with sheep’s cheese and baked until it melts into a creamy centre. When baked, the cheese melts into a molten core, surrounded by crisp golden polenta.
The final touch is serving them with a generous spoonful of smoky, sweet Zacusca eggplant spread — a Romanian staple that instantly takes me back to family gatherings and the smells of home cooking. Together, it’s a dish that honours the old ways of making the most of what you have, while turning humble leftovers into something that feels truly special.
Ingredients
Method
- Remove the cold polenta from the fridge and cut it into chunks. Using your hands, knead or mash it gently until it softens enough to shape. The texture should be smooth and pliable but still hold together well.
- Shape the bites
- Take about a tablespoon of polenta and flatten it in your palm. Place a cube of Mersey Valley cheese in the centre, then wrap the polenta around it, sealing the cheese inside and forming a small ball. Repeat with the remaining mixture.
- Preheat the oven to 200°C (fan 180°C) and line a tray with baking paper. Lightly brush or spray the polenta bites with olive oil, then arrange them on the tray, leaving a little space between each one.
- Bake for 15–20 minutes, turning halfway through, until golden and slightly crisp on the outside and the cheese inside has melted.
- Serve the bites warm topped with a generous spoonful of Zacusca Eggplant. Add a sprinkle of chopped parsley for colour and freshness if you like.
- These bites can also be enjoyed cold — the polenta firms up beautifully, making them perfect for picnics, lunchboxes, or a rustic antipasto platter.
