Polenta Bites with Blue Cheese Tomatoes and Pine Nuts
Elevate your appetizer game with these elegant Polenta Bites with Blue Cheese, Roasted Tomatoes, and Pine Nuts. This recipe combines the creamy richness of Parmesan-infused polenta with the tangy sweetness of caramelized grape tomatoes, the bold flavor of crumbled blue cheese, and the nutty crunch of toasted pine nuts. A sprinkle of fresh basil adds a final touch of brightness to these bite-sized delights. Perfect for entertaining, these oven-crisped polenta squares are as visually stunning as they are delicious, making them a standout addition to any party platter. With simple ingredients and a blend of easy techniques like roasting, toasting, and baking, these gourmet-looking appetizers are surprisingly simple to create.
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Recipe Information
Ingredients
- 1 cup Polenta (coarse cornmeal)
- 4 cups Water
- 1 teaspoon Salt
- 2 tablespoons Unsalted butter
- 0.25 cup Parmesan cheese, grated
- 1 pint Grape tomatoes
- 2 tablespoons Olive oil
- 0.5 cup Blue cheese, crumbled
- 3 tablespoons Pine nuts
- 2 tablespoons Fresh basil leaves, chopped
- 0.25 teaspoon Ground black pepper
- 1 as needed Cooking spray
Instructions
Bring 4 cups of water to a boil in a medium saucepan and add 1 teaspoon of salt.
Slowly whisk in the polenta, reducing the heat to low. Stir constantly until the polenta thickens, about 20 minutes.
Once the polenta is thick, stir in the unsalted butter and grated Parmesan cheese. Mix until fully incorporated.
Lightly spray a 9x9-inch baking dish with cooking spray. Pour the polenta into the dish and smooth the surface with a spatula. Allow it to cool completely and set, about 30 minutes.
Preheat the oven to 400°F (200°C).
Slice the grape tomatoes in half and place them on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with 1/4 teaspoon of ground black pepper.
Roast the tomatoes for 15 minutes, or until they are soft and slightly caramelized. Set aside.
Toast the pine nuts in a dry skillet over medium heat, stirring frequently, until golden brown and fragrant, about 2 minutes. Remove from heat and set aside.
Remove the cooled polenta from the baking dish and cut it into 24 bite-sized squares or rounds using a knife or small cookie cutter.
Place the polenta squares on a greased or parchment-lined baking sheet and bake at 400°F (200°C) for 10 minutes, flipping halfway through, until lightly crisped on the edges.
Top each polenta bite with a small piece of roasted tomato, a crumble of blue cheese, a few toasted pine nuts, and a sprinkle of chopped fresh basil.
Serve warm or at room temperature and enjoy!
Nutrition Facts
Calories |
66 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 4.0 g | 5% | |
| Saturated Fat | 1.5 g | 8% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 137 mg | 6% | |
| Total Carbohydrate | 6.0 g | 2% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 0.4 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 31 mg | 2% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 62 mg | 1% | |
*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.
