Crispy Polenta Bites with Jammy Tomato Topper
These crispy polenta bites are oven-baked until golden and topped with a jammy tomato mixture, creamy goat cheese, and fresh herbs—making them a flavorful and elegant appetizer or small plate.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 1 (18-ounce) tube prepared polenta
- 2 tablespoons olive oil
- 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
- 3 ounces goat cheese, crumbled
- Additional fresh thyme leaves, for garnish
Instructions
- Preheat the oven to 450°F (230°C) and place a rimmed baking sheet inside to preheat.
- In a saucepan over medium-high heat, combine cherry tomatoes, raisins, and red wine. Bring to a boil, then reduce to low and simmer uncovered for 20 minutes, stirring occasionally, until liquid is mostly evaporated.
- Remove from heat and stir in honey, red wine vinegar, thyme, and salt. Set aside.
- Slice polenta into 1/4-inch rounds and gently toss with olive oil in a bowl to coat.
- Carefully remove the hot baking sheet from the oven and arrange polenta slices in a single layer. Bake for 15 minutes, flipping halfway through, until golden and crisp.
- Let polenta rounds cool slightly. Top each with crumbled goat cheese and a spoonful of jammy tomato mixture.
- Garnish with fresh thyme leaves and serve warm or at room temperature.
Notes
- Preheating the baking sheet helps create a crisp exterior on the polenta.
- The tomato topper can be made up to 2 days ahead and stored refrigerated.
- Try substituting feta or a vegan cheese if preferred.
Nutrition
- Serving Size: 1/6 of recipe (approx. 3–4 bites)
- Calories: 210
- Sugar: 8g
- Sodium: 320mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 10mg
