These crispy polenta bites are oven-baked until golden and topped with a rich, jammy tomato mixture that balances sweetness and acidity beautifully. Finished with creamy goat cheese and fresh herbs, they make an elegant appetizer or a satisfying small plate for any occasion.

Why You’ll Love This Recipe

These polenta bites are crisp on the outside, tender on the inside, and packed with bold Mediterranean-inspired flavors. They are easy to prepare, visually impressive, and versatile enough for entertaining, brunch spreads, or light dinners. The tomato topper can be made ahead, making this recipe especially convenient.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the polenta bites
1 (18-ounce) tube prepared polenta
2 tablespoons olive oil

For the jammy tomato topper
2 cups cherry tomatoes, halved
1/4 cup raisins
1/2 cup red wine
2 tablespoons honey
1 tablespoon red wine vinegar
1 teaspoon fresh thyme leaves
1/2 teaspoon salt

For serving
3 ounces goat cheese, crumbled
Additional fresh thyme leaves for garnish

Directions

Preheat the oven to 450 degrees F (230 degrees C). Place a rimmed baking sheet in the oven while it preheats.

In a medium saucepan over medium-high heat, combine the cherry tomatoes, raisins, and red wine. Bring to a boil, then reduce the heat to low. Simmer uncovered for about 20 minutes, stirring occasionally, until the raisins are plump and most of the liquid has evaporated. Remove from the heat and stir in the honey, red wine vinegar, thyme, and salt. Set aside.

Slice the polenta into 1/4-inch-thick rounds. Place the rounds in a large bowl and gently toss with the olive oil to coat evenly.

Carefully remove the hot baking sheet from the oven and arrange the polenta rounds in a single, even layer. Return the baking sheet to the oven and bake for about 15 minutes, turning the rounds halfway through, until they are lightly golden and crisp on both sides.

Remove from the oven and let cool slightly. Top each polenta round with a small amount of goat cheese and spoon the jammy tomato mixture over the top. Garnish with fresh thyme and serve warm or at room temperature.

Servings and timing

Servings: 6 servings
Prep time: 15 minutes
Cook time: 35 minutes
Total time: 50 minutes

Variations

For a vegan version, replace the honey with agave syrup, use a non-alcoholic or vegan-friendly red wine alternative, omit the goat cheese, and finish with 2 to 3 tablespoons of toasted pine nuts sprinkled on top.

For extra richness, stir a tablespoon of olive oil or a dairy-free spread into the tomato mixture just before serving.

Add gentle heat by mixing a pinch of crushed red pepper flakes into the tomato topper.

Storage/Reheating

Store leftover polenta bites and tomato topper separately in airtight containers in the refrigerator for up to 3 days. Reheat the polenta rounds in a 375-degree F (190-degree C) oven for 8 to 10 minutes until crisp again. Warm the tomato mixture gently on the stovetop or in the microwave before assembling.

FAQs

Can I make the tomato topper ahead of time?

Yes, the tomato mixture can be made up to 2 days in advance and stored in the refrigerator. Reheat gently before serving.

What type of polenta works best?

Pre-cooked polenta in a tube works best for uniform slices and easy preparation.

Can I pan-fry the polenta instead of baking it?

Yes, you can pan-fry the polenta rounds in a lightly oiled skillet until golden on both sides, though baking is more hands-off.

Is this recipe suitable for vegetarians?

Yes, this recipe is fully vegetarian as written.

Can I freeze the polenta rounds?

You can freeze baked polenta rounds without toppings for up to 1 month. Reheat in the oven directly from frozen.

What can I use instead of goat cheese?

You can substitute feta cheese or a soft dairy-free cheese alternative.

How do I keep the polenta from sticking?

Preheating the baking sheet and lightly coating the polenta with oil helps prevent sticking.

Can I use dried thyme instead of fresh?

Yes, use 1/3 teaspoon dried thyme in place of fresh thyme.

Are these best served hot or cold?

They are best served warm, but they also taste great at room temperature.

Can I serve these as a main dish?

They work best as an appetizer or small plate, but you can pair them with a salad to make a light meal.

Conclusion

Crispy Polenta Bites with Jammy Tomato Topper are a simple yet refined dish that delivers big flavor with minimal effort. Whether served for guests or enjoyed as a personal treat, this recipe offers a perfect balance of texture, sweetness, and savory depth that’s sure to impress.

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