Sundried Tomato Polenta Bites

Yield: 24 to 30 appetizers

Prep Time: 40 minutes

Cook Time: 10 minutes

Sundried Tomato Polenta Bites

This elegant appetizer is wonderful for the holidays- a little red, a little green... very festive and delicious too!

Ingredients:

BITES:
2 2/3 cups whole milk
1 sprig fresh rosemary
1 sprig fresh thyme
1 clove garlic, peeled and crushed
1 cup yellow cornmeal or polenta
1/3 cup olive oil (more or less), for frying

PESTO:
1/2 cup (packed) fresh basil leaves, rinsed and dried
1/4 cup shelled pistachios
2 Tablespoons freshly grated Parmesan cheese
1/3 cup extra-virgin olive oil
salt and freshly ground pepper, to taste

TOPPING:
2 ounces goat cheese, cut into small chunks
1/3 cup sundried tomatoes packed in oil, drained & cut into smaller pieces
chopped pistachio, optional
sea salt

Directions:

1. Prepare polenta bites: Lightly oil 13x9-inch baking pan. Bring first 4 ingredients to simmer in a large saucepan over medium heat; simmer 5 minutes. Using a slotted spoon, remove herbs and garlic. Whisk in cornmeal in a slow steady stream; return to boil. Reduce heat to low. Simmer until the polenta is very thick, whisking often, about 10 minutes. Turn polenta out into prepared pan; spread to 1/2-inch thick layer- don't worry about making it perfect- just spread it out as even as you can. Let it cool completely. When the polenta is cool, use a 1 to a 1 1/2-inch round cutter to cut out 24 to 30 polenta rounds (as many as you can).

2. Prepare pesto: Place basil, pistachios and cheese in a mini processor Blend to create a coarse puree. Add olive oil and blend until pesto is smooth. Season with salt and pepper.

3. Pour about 1/3 cup olive oil into a large nonstick skillet to coat the bottom; heat over medium-high heat. Saute polenta rounds until they are lightly browned, about 1 minute on each side; transfer to paper towels to drain.

4. Assemble: Top each polenta round with a small amount of pesto, a chunk of goat cheese and sundried tomato. Add a few chopped pistachios too, if you'd like. Finish them with a sprinkle of sea salt.

Tips:

*I like to use Bob's Red Mill brand Corn Grits (Polenta).
*Make-ahead tip: Prepare the polenta rounds as described in step 1 up to two days ahead; cover and chill.
*Make ahead tip: Prepare the pesto up to 1 day ahead; cover and chill. For a quick & easy sub- use store bought pesto in place of the homemade.
*Make ahead tip: Fry the polenta rounds up to 4 hours ahead. Let stand at room temperature, then re-warm in 375 degree oven for 5 minutes before adding toppings and serving.
*Serve this warmed, but they're still good when they come to room temperature too.

Source: RecipeGirl.com (Loosely adapted from Bon Appetit)

8 Responses to “Sundried Tomato Polenta Bites”

  1. postedDec 25, 2013 9:05 PM
    Jan Voris

    We must think the same way. I’m all about from scratch whenever possible but shortcuts when necessary, such as the jar pesto. Also make ahead recipes speak loudly to me. I’ll make these soon.

  2. postedNov 19, 2014 12:15 PM
    Sandi

    These sound yummy, but appear to be far more involved than there is time for when preparing the main holiday meal. I will definitely give them a try after the holidays when time allows.

    • November 23rd, 2014 @ 8:39 PM

      They’re not quick and easy, but they’re great to make ahead and serve for an elegant holiday party.

  3. postedMar 16, 2015 1:01 PM
    Lianna

    You are a lifesaver!  I am catering a wedding next month and was looking for a base for thinly cut beef w/chimichurri sauce.  I wonder if they can be made then frozen.  I might try to do just that in the next few days.  Thanks!

    • March 21st, 2015 @ 6:52 AM

      I haven’t tried freezing these. Definitely try it out and let us know if it works out!

  4. postedJun 29, 2015 10:10 PM
    Julia

    Hello,  

    I can’t wait to make this recipe, it looks great!!!  I was wondering if I could cut the recipe for the polenta in half since I will be making it for just 3 people the first time.  

    Thanks so much

    Julia

  5. postedJul 10, 2015 3:44 PM
    Amy Mikolay

    Just made my very first. Batch of homemade polenta using your recipe. I can’t wait to finish it off tomorrow and have my first taste. Thank you for sharing this recipe

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