Description
Sundried Tomato Polenta Bites are a delicious, crispy-edged appetizer featuring creamy polenta infused with tangy sundried tomatoes, fresh basil, and Parmesan cheese. These savory bites are baked to golden perfection, making them ideal for parties or as a flavorful finger food option that is both vegetarian and gluten-free.
Ingredients
Scale
Polenta Base
- 1 cup dry polenta (coarse cornmeal)
- 4 cups water
- 1 teaspoon salt
- 1 tablespoon olive oil
Flavorings
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped sundried tomatoes (packed in oil, drained)
- 1 tablespoon chopped fresh basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
For Baking
- Olive oil spray or additional olive oil for brushing
Instructions
- Prepare the Polenta: In a medium saucepan, bring the water to a boil. Stir in the salt and slowly whisk in the polenta to avoid lumps forming. Reduce the heat to low and cook, stirring frequently, until the polenta thickens and becomes creamy, about 20 to 25 minutes.
- Mix in Flavorings: Remove the polenta from heat and stir in the olive oil, grated Parmesan cheese, sundried tomatoes, chopped fresh basil, garlic powder, and black pepper until well combined and evenly distributed.
- Set the Polenta: Pour the mixture into a lightly greased 9×13-inch baking dish or sheet pan. Spread it evenly to about 1/2-inch thickness. Allow it to cool at room temperature for 30 minutes, then transfer to the refrigerator for at least 1 hour or until completely firm.
- Cut into Bites: Once set, remove the firm polenta from the dish and cut into small squares or rounds according to your preference.
- Preheat Oven and Prepare for Baking: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange the polenta bites on it. Lightly brush or spray the bites with olive oil to help achieve a crispy texture.
- Bake the Polenta Bites: Bake for 20 to 25 minutes, flipping the bites halfway through baking to ensure even crisping. They should turn golden and develop crispy edges.
- Serve: Serve the polenta bites warm or at room temperature. For extra flair, you can top them with goat cheese or pesto, or broil for an additional 2 minutes for extra crispiness.
Notes
- These polenta bites can be made a day ahead and reheated before serving for convenience.
- Enhance flavor by topping with a dollop of goat cheese or a spoonful of pesto.
- For extra crispy edges, broil the bites for the last 2 minutes of baking time.
