Champagne & Caviar

Liz Bokisch dishes on this luxurious combination

Liz willingly handed over the secrets to her Crispy Polenta with Caviar and Crème Fraiche for us to share with readers as a special treat for toasting to the New Year and celebrating the launch of her cookbook, Tapas.

While you’re enjoying these crispy bites, you’ll certainly be feeling fancy enough to uncork a bottle of champagne. After all, how else would you wash down the rich taste of caviar? We recommend grabbing a bottle of something local to sip while you nosh—black tie optional.

Crispy Polenta with Caviar and Crème Fraiche


  • 1 Polenta Log, packaged
  • 1 jar black Caviar, drained
  • Crème Fraiche, or substitute sour cream
  • Fresh Chives, chopped
  • Olive oil


  1. Cut Polenta into rounds, about ¼-inch thick
  2. Pat the polenta rounds dry with paper towels before frying to help with spattering.
  3. Fry the polenta rounds in olive oil until slightly brown and crispy along the edges; let drain on paper towels.
  4. Cut the polenta rounds into halves.
  5. Top with a dollop of crème fraiche and caviar.
  6. Garnish with chopped chives.

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Grab the Cookbook:
18921 Atkins Rd, Lodi
(209) 642-8880

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