• 150 g polenta
  • 50 g parmesan, grated
  • 3 tbsp caramelised red onion chutney
  • 80 g Stilton
  • chopped chives, to serve


  1. 1

    Bring 350ml of water to the boil and slowly add the polenta and parmesan, stirring continuously. Cook for about 2 minutes, until thick, then spread it out onto a piece of baking paper into a rectangle, about 2cm thick and leave to cool.

  2. 2

    Once cool, spread the red onion chutney over the top and crumble over the Stilton. Cut into 24 squares and poke a cocktail stick into each one. Sprinkle over the chopped chives, to serve.

Nutritional Details

Each serving provides
  • Energy 193kj 46kcal 2%
  • Fat 1.8g 3%
  • Saturates 1.2g 6%
  • Sugars 1.0g 1%
  • Salt 0.1g 2%

% of the Reference Intakes

Typical values per 100g: Energy 741kj/177kcal

Each serving provides

5.5g carbohydrate 0.1g fibre 1.8g protein

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