Crispy Polenta Bites with Jammy Tomato Topper

5.0
(1)
1 Review
1 Photo

A tasty party app gets the vegetarian treatment in these crispy polenta bites with jammy tomato topper. With a few quick adjustments, this recipe can feed the meat lovers and vegans in your life, too.

By
Sarah Brekke
Sarah Brekke
Sarah Brekke
Sarah Brekke is a culinary professional with over 10 years of experience food media. With a background in both culinary and food sciences, she uses her skills to develop, test, and modify recipes to make them as tasty and practical as possible.
Allrecipes' editorial guidelines
Published on October 11, 2023
Crispy Polenta Bites with Jammy Tomato Topper
Prep Time:
15 mins
Cook Time:
35 mins
Total Time:
50 mins
Servings:
24
Jump to Nutrition Facts
Cook Mode (Keep screen awake)

Ingredients

Original recipe (1X) yields 24 servings

  • 1 (28 ounce) can diced tomatoes, drained

  • 1/3 cup raisins

  • 1/4 cup dry red wine (such as Cabernet Sauvignon or Merlot)

  • 1 teaspoon honey

  • 1 teaspoon balsamic vinegar

  • 1 teaspoon chopped fresh thyme, plus more for garnish

  • 1/4 teaspoon salt

  • 1 (16 ounce) tube refrigerated cooked polenta

  • 1 tablespoon olive oil

  • 1 (4-ounce) package goat cheese (chèvre), crumbled

Directions

  1. Put a rimmed baking sheet in oven. Preheat the oven to 450 degrees F (230 degrees C).

  2. Bring tomatoes, raisins, and red wine to a boil in a medium saucepan over medium-high heat. Reduce heat to low; simmer mixture, uncovered, until raisins are plump and most of liquid has evaporated, about 20 minutes. Remove from heat. Stir in honey, vinegar, thyme, and salt.

  3. Meanwhile, slice polenta into 1/4-inch-thick rounds. Gently toss polenta with oil in a large bowl. Remove baking sheet from oven. Arrange rounds in an even layer on baking sheet. 

  4. Bake polenta rounds in the preheated oven, turning halfway through, until lightly golden and crisp on both sides, about 15 minutes.

  5. To serve, top polenta rounds with goat cheese and tomato mixture. Garnish with thyme. Serve warm or at room temperature.

    Recipe Tips:

    Vegan-ize: Replace honey with agave syrup, use a vegan wine, omit goat cheese, add top bites with 2 to 3 tablespoons toasted pine nuts. 


    Make it Meaty: Top polenta bites with 3 ounces (about 5 slices) crisp-cooked and chopped prosciutto.

Nutrition Facts (per serving)

48 Calories
3g Fat
5g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 48
% Daily Value *
Total Fat 3g 3%
Saturated Fat 1g 6%
Cholesterol 4mg 1%
Sodium 140mg 6%
Total Carbohydrate 5g 2%
Dietary Fiber 1g 3%
Total Sugars 2g
Protein 2g 3%
Vitamin C 4mg 5%
Calcium 26mg 2%
Iron 0mg 2%
Potassium 91mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.