Description
These Sundried Tomato Polenta Bites are a delicious and savory Italian-inspired appetizer featuring creamy polenta infused with sundried tomatoes, Parmesan cheese, and Italian seasonings. Baked until golden and crisp, these bite-sized treats are perfect for entertaining or a tasty snack with your favorite dips.
Ingredients
Scale
Polenta Base
- 1 cup instant polenta cornmeal
- 3 cups water or vegetable broth
- 1 teaspoon salt
- 2 tablespoons olive oil
Flavor Additions
- 1/2 cup finely chopped sundried tomatoes packed in oil, drained
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
For Baking
- Olive oil spray or extra olive oil for brushing
Instructions
- Boil Liquid: Bring the water or vegetable broth to a boil in a medium saucepan, adding salt and olive oil to season the liquid.
- Cook Polenta: Slowly whisk in the instant polenta to prevent lumps. Reduce heat to low and cook, stirring frequently, until the polenta thickens and pulls away from the pan sides, about 5 minutes.
- Add Flavorings: Stir in chopped sundried tomatoes, grated Parmesan, dried Italian seasoning, garlic powder, and black pepper until fully incorporated into the polenta mixture.
- Set Polenta: Pour the hot polenta into a lightly greased baking dish or tray. Spread evenly to about 1/2-inch thickness and let cool completely for at least 30 minutes until firm.
- Cut Bites: Once set, cut the polenta into bite-sized squares or circles using a knife or cookie cutter.
- Prepare for Baking: Arrange the polenta bites on a baking sheet and brush or lightly spray them with olive oil on all sides.
- Bake: Bake in a preheated oven at 400°F (200°C) for 20 to 25 minutes, flipping halfway through, until the bites are golden brown and crisp on the outside.
- Serve: Remove from the oven and serve warm with complementary dips such as marinara, pesto, or creamy sauces.
Notes
- For extra crispiness, pan-fry the polenta bites instead of baking them.
- These bites pair wonderfully with marinara sauce, pesto, or creamy dips.
- Use vegan Parmesan alternatives to make this recipe vegan-friendly.
