Sundried Tomato Polenta Bites

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Sundried Tomato Polenta Bites

Yield: 24 to 30 appetizers

Prep Time: 40 minutes

Cook Time: 10 minutes

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


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

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

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


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.


*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: (Loosely adapted from Bon Appetit)

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3 Responses to “Sundried Tomato Polenta Bites”

  1. 1

    Jan Voris — December 25, 2013 @ 9:05 PM

    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. 2

    Sandi — November 19, 2014 @ 12:15 PM

    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.

  3. 3

    Lori Lange — November 23, 2014 @ 8:39 PM

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