Grilled Polenta Crackers with Roasted Red Pepper Salsa
Elevate your appetizer game with these Grilled Polenta Crackers topped with a vibrant, smoky Roasted Red Pepper Salsa. Perfectly crisped polenta squares—enhanced with creamy Parmesan and a hint of butter—serve as the ideal base for the salsa, which features sweet charred red peppers, juicy cherry tomatoes, and fragrant basil. The dish combines bold flavors and irresistible textures, with just a touch of heat from optional chili flakes. A quick 20-minute prep time plus simple grilling makes this recipe an effortless crowd-pleaser for parties or casual gatherings. Serve these gluten-free bites as an elegant starter or snack, and watch them disappear in minutes!
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Recipe Information
Ingredients
- 1 cup Polenta
- 3 cups Water
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 1 quarter cup Parmesan cheese, grated
- 2 tablespoons Olive oil
- 2 Red bell peppers
- 1 cup Cherry tomatoes, halved
- 1 clove Garlic, minced
- 2 tablespoons Fresh basil, chopped
- 1 tablespoon Red wine vinegar
- 0.5 teaspoons Black pepper
- 0.25 teaspoons Optional: red chili flakes
Instructions
In a medium saucepan, bring 3 cups of water to a boil. Add 1 teaspoon of salt and gradually whisk in the polenta.
Lower the heat to a simmer and cook the polenta, stirring frequently, for about 10-12 minutes or until thickened.
Remove from heat and stir in the butter and grated Parmesan cheese until fully incorporated.
Pour the cooked polenta into a lightly greased 8x8-inch baking dish and spread it evenly to form a flat surface. Allow it to cool and firm up for at least 30 minutes or refrigerate for faster results.
While the polenta is cooling, preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skins are charred.
Transfer the roasted peppers to a bowl, cover with plastic wrap, and let them steam for about 10 minutes. Once cooled slightly, peel off the skins, remove the seeds, and dice the flesh.
In a mixing bowl, combine the diced roasted peppers, cherry tomatoes, minced garlic, chopped basil, olive oil, red wine vinegar, black pepper, and optional red chili flakes. Stir well and set aside.
Take the firm polenta and cut it into small rectangles or cracker-sized pieces.
Heat a grill pan or skillet over medium heat and brush lightly with olive oil. Grill the polenta pieces for about 3-4 minutes on each side, or until golden and crispy.
Arrange the grilled polenta crackers on a serving plate. Spoon the roasted red pepper salsa over each cracker.
Serve immediately and enjoy the perfect balance of crisp polenta and smoky, tangy salsa.
Nutrition Facts
Calories |
845 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.8 g | 89% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 3480 mg | 151% | |
| Total Carbohydrate | 42.5 g | 15% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 12.5 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 420 mg | 32% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1005 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
