Polenta Appetizers
Impress your guests with these elegant and flavorful Polenta Appetizers, the perfect bite-sized treat for any gathering. Featuring crispy, oven-baked polenta rounds infused with Parmesan and butter, these savory delights are topped with juicy cherry tomatoes, creamy goat cheese, and fresh basil for a vibrant burst of flavor in every bite. Easy to prepare with minimal effort, this recipe combines simple, wholesome ingredients for a stunning presentation that's both gluten-free and vegetarian-friendly. Whether served warm or at room temperature, these polenta appetizers are a crowd-pleaser that pairs perfectly with your favorite wine or cocktail, making them the ultimate choice for entertaining.
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Recipe Information
Ingredients
- 1 cup Instant polenta
- 4 cups Water
- 1 cup Parmesan cheese, grated
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 12 units Cherry tomatoes, halved
- 12 units Fresh basil leaves
- 1 cup Goat cheese, crumbled
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 unit Cooking spray
Instructions
In a medium saucepan, bring 4 cups of water to a boil. Add 1 teaspoon of salt.
Gradually whisk in the instant polenta, stirring constantly to prevent lumps.
Reduce heat to low and cook the polenta for 3-5 minutes, stirring frequently, until it thickens.
Remove the polenta from heat and stir in the grated Parmesan cheese and unsalted butter until fully melted and incorporated.
Line a 9x13-inch baking dish with parchment paper and lightly spray with cooking spray.
Pour the cooked polenta into the prepared baking dish and spread it evenly using a spatula. Let it cool to room temperature, then refrigerate for at least 1 hour until firm.
Preheat the oven to 400°F (200°C).
Remove the polenta from the dish and cut it into 12 even squares or rounds using a cookie cutter.
Brush both sides of the polenta pieces with olive oil and place them on a parchment-lined baking sheet.
Bake the polenta pieces in the preheated oven for 15-20 minutes, flipping halfway, until golden and crispy.
Remove the baked polenta from the oven and top each piece with a halved cherry tomato, a small fresh basil leaf, and a crumble of goat cheese.
Sprinkle each appetizer with a pinch of ground black pepper.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.0 g | 165% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 4870 mg | 212% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 2.6 g | ||
| Protein | 81.6 g | 163% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1365 mg | 105% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 589 mg | 13% | |
*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.
