Description
These Sundried Tomato Polenta Bites are a delicious and savory appetizer featuring creamy polenta blended with sundried tomatoes, mozzarella, Parmesan, garlic, and fresh basil. Baked until golden and crispy on the edges, these bites are perfect for parties or a flavorful snack.
Ingredients
Scale
Main Ingredients
- 1 cup polenta (cornmeal)
- 4 cups vegetable broth
- 1 cup sundried tomatoes, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil, for greasing and drizzling
Instructions
- Bring broth to boil: In a medium saucepan, bring the vegetable broth to a rolling boil over medium-high heat.
- Add polenta: Slowly whisk in the polenta, stirring continuously to prevent lumps from forming.
- Cook polenta: Reduce heat to low and cook the polenta, stirring frequently for 15-20 minutes until it thickens into a creamy consistency.
- Mix in flavorings: Stir in the chopped sundried tomatoes, shredded mozzarella, Parmesan, minced garlic, fresh basil, salt, and black pepper until all ingredients are well combined.
- Prepare baking dish: Grease an 8×8-inch baking dish with olive oil to prevent sticking. Pour the polenta mixture into the dish and spread evenly.
- Set polenta: Let the polenta cool at room temperature for about 10 minutes, then refrigerate it for at least 30 minutes until firm.
- Preheat oven: Set the oven to 400°F (200°C) to prepare for baking.
- Cut into bites: Once the polenta has set, cut it into bite-sized squares or rectangles.
- Bake bites: Place the pieces on a parchment-lined baking sheet, drizzle with olive oil, and bake for 20-25 minutes until the edges are golden and crispy.
- Serve: Remove from the oven and serve warm immediately with your favorite dipping sauce.
Notes
- Ensure you stir the polenta continuously while cooking to avoid lumps and ensure creaminess.
- Use high-quality sundried tomatoes packed in oil for extra flavor.
- These bites can be made a day ahead and reheated before serving.
- For a crispier texture, flip the bites halfway through baking.
- Experiment with different cheeses like fontina or cheddar for variety.
