Polenta Bites with Crispy Brussels Sprout Leaves, Ricotta and Chutney

INGREDIENTS

slices Bacon

4 cups

Brussels sprout, loosely packed leaves

1 tsp

Parsley, fresh leaves

1/2 tsp

Sage, fresh leaves

1/2 tsp

Thyme, fresh leaves

1/2 cup

Stonewall kitchen holiday chutney

1 1/4 cups

Polenta

3/4 tsp

Black pepper

1 3/4 tsp

Salt

2 tbsp

Olive oil, extra-virgin

1/4 cup

Cream cheese

1 tbsp

Heavy cream

1 cup

Whole milk ricotta cheese

4 cups

Water