Polenta Appetizer Bites-3 Ways

Use store-bought polenta as the best appetizer shortcut to create these delicious bites, 3 ways! Toasted polenta rounds are topped with bruschetta, sauteed mushrooms or fried zucchini for the perfect appetizer bites.

Polenta Appetizer Bites-3 Ways

Home / Recipes /

Polenta Appetizer Bites-3 Ways

Prep Time

15 min

Total Time

60 min

Serves

18 Servings

Print

Ingredients

1 ready made polenta roll, cut into ⅓ – ½ inch slices (you’ll need 18 slices)

Olive oil

For the bruschetta topping:

½ cup deli-ready bruschetta

2-4 tbsp grated parmesan cheese

Fresh basil for garnish

For the mushroom topping:

8oz / 227g mushrooms, sliced

2 tbsp butter

1 tbsp olive oil

1 tbsp balsamic vinegar

1 tsp salt

½ tsp pepper

¼ cup goat cheese crumbles

Fresh thyme sprigs to garnish

For the zucchini topping:

1 small zucchini, ¼ inch slices

Olive oil

Juice of half a lemon

½ tsp salt

¼ tsp pepper

2-4 tbsp grated or shaved pecorino romano cheese

Fresh parsley to garnish

Instructions

1. Make the polenta rounds:
  1. Preheat the oven to 425F. Spray one large baking sheet with cooking spray or use non-stick baking sheets. Lightly brush polenta rounds on both sides with olive oil. Bake polenta rounds for 35-45 minutes, flipping halfway through cooking time or until they are lightly golden brown around the edges
2. Meanwhile make the toppings:
  1. Bruschetta: Measure out the bruschetta, freshly grated parmesan cheese and fresh basil to garnish per bite.
  2. Mushrooms: Add 2 tbsp butter and 1 tbsp olive oil to a pan over medium-high heat. Once hot, turn to medium heat and add sliced mushrooms, sauteing until tender and browned, about 8-10 minutes, stirring often. Once softened and browned add 1 tbsp balsamic vinegar, 1 tsp salt and ½ tsp pepper and cook another 1-2 minutes until balsamic vinegar is absorbed. Set aside.
  3. Zucchini: To a frying pan coat the bottom fully with olive oil, about ¼ inch of olive oil. Turn to medium-high heat and when hot, turn to medium. Add thinly sliced zucchini and fry until they start to brown, 3-4 minutes per side. Do this in batches if your frying pan is smaller. Move cooked zucchini to a paper towel lined plate. Once all zucchini is cooked, add to a bowl and squeeze over juice of half a lemon and season with salt and pepper. Toss to combine and set aside.
3. Assemble the polenta bites – 6 bites per topping type:
  1. Bruschetta: Layer a heaping tablespoon of bruschetta per polenta bite then top with a sprinkle of shredded parmesan cheese and a basil leaf or two. Repeat to create 6 bites.
  2. Mushrooms: Divide the mushroom mixture between the 6 polenta bites. Then top with a few crumbles of goat cheese and a sprinkle of thyme leaves.
  3. Zucchini: Divide the zucchini mixture between the 6 polenta bites. Then top with shredded pecorino romano cheese and a sprinkle of fresh parsley.

TIPS

- If you want to make just one type of appetizer, multiply the group of recipe ingredients for that specific type by 3 but keep the amount of polenta rounds the same, 18.