If you’re looking for a crowd-pleasing appetizer that looks stunning, tastes irresistible, and brings a touch of Italian flair to your table, Sundried Tomato Polenta Bites are about to become your new go-to recipe. These little bites combine creamy Parmesan-flecked polenta, the tangy richness of sundried tomatoes, and a burst of fresh basil, all finished crisply in the oven or skillet. Whether you’re hosting a casual brunch or a festive dinner party, this snack is always met with cheers and requests for the recipe. Get ready to transform simple pantry staples into elegant finger food that steals the spotlight!
Ingredients You’ll Need
The magic of Sundried Tomato Polenta Bites comes from how basic ingredients come together to create layers of taste and texture. Each one plays a crucial role—from polenta’s cozy base to sun-dried tomatoes’ zing—so a little attention to quality goes a long way.
- Quick-cooking polenta (1 cup): Speeds up the process and gives a smooth, creamy foundation that sets perfectly for bite-sized snacks.
- Water (3 cups): Helps the polenta cook up light and fluffy—use filtered water for the cleanest flavor.
- Salt (½ teaspoon): Brings out the subtle flavors in the polenta and balances the richness of cheese and tomatoes.
- Grated Parmesan cheese (½ cup): Adds a nutty, savory punch and delightful creaminess to every bite.
- Butter (2 tablespoons): Infuses the polenta with richness and a melt-in-your-mouth texture.
- Sundried tomatoes in oil, drained and finely chopped (⅓ cup): Bring a chewy, tart bite and gorgeous color speckled throughout each piece.
- Fresh basil, chopped (1 tablespoon; or 1 teaspoon dried): Lends a burst of freshness and bright green color; fresh is best if you can find it.
- Garlic powder (¼ teaspoon): Offers gentle warmth and roundness to the overall flavor profile.
- Black pepper (¼ teaspoon): A bit of pepper adds dimension and a subtle kick.
- Olive oil (2 tablespoons, for brushing or frying): Helps crisp the polenta’s exterior to golden perfection, whether you choose to bake or pan-fry.
- Optional toppings: Goat cheese, extra herbs, or a drizzle of balsamic glaze for added flair and flavor.
How to Make Sundried Tomato Polenta Bites
Step 1: Cook the Polenta
Start by bringing 3 cups of water and the salt to a gentle boil in a medium saucepan. Slowly whisk in the polenta, making sure to stir constantly. This helps to prevent any unwanted lumps and gives your bites that dreamy, creamy base. Once the polenta is added, reduce the heat to low and continue stirring frequently for 5 to 7 minutes, or until thick and glossy.
Step 2: Flavor the Polenta
Once your polenta is lovely and thick, remove the pan from the heat. Stir in the Parmesan, butter, sun-dried tomatoes, basil, garlic powder, and black pepper all at once. This is where the magic happens—the cheese melts in, the herbs and tomatoes awaken your senses, and suddenly, the simple polenta is transformed into something truly special.
Step 3: Shape and Set
Pour the buttery, tomato-flecked polenta into a greased 8×8-inch baking dish, smoothing the top with a spatula. Let it cool at room temperature for 30 to 45 minutes, or pop it in the fridge if you’re short on time. The polenta should become firm enough to cut cleanly—perfect for bite-size elegance.
Step 4: Cut into Bites
Once the polenta is nice and set, turn it out onto a cutting board and use a sharp knife to cut it into whatever bite-sized shapes you like—squares, rounds, or even fun shapes using a cookie cutter for an extra flourish on special occasions.
Step 5: Crisp to Perfection
For that irresistible golden finish, preheat your oven to 400°F (200°C) or heat a skillet over medium. Brush each polenta bite with olive oil. Either arrange them on a baking sheet and bake for 20 minutes, flipping them halfway, or pan-fry them for 3 to 4 minutes per side. Expect golden edges and a tender interior in every Sundried Tomato Polenta Bite.
Step 6: Finish and Serve
Add your favorite toppings right before serving—a sprinkle of goat cheese, fresh herbs, or a delicate drizzle of balsamic glaze. Serve them warm for ultimate coziness, though they’re just as delightful at room temperature—making them perfect for entertaining!
How to Serve Sundried Tomato Polenta Bites
Garnishes
The finishing touch can turn Sundried Tomato Polenta Bites into something stunning. Try a crumble of creamy goat cheese, a sprig of fresh basil, or a sparkling drizzle of balsamic glaze on each bite. These simple garnishes elevate both the look and flavor of your appetizer platter.
Side Dishes
While these bites are satisfying all by themselves, they shine alongside a fresh green salad with a zesty vinaigrette, a bowl of marinated olives, or a vibrant antipasto tray. They complement anything with bright, tangy, or herbaceous flavors.
Creative Ways to Present
For dinner parties, arrange Sundried Tomato Polenta Bites on a wooden board with tiny skewers, stack them on a tiered platter, or serve them in mini muffin liners for easy grabbing. A drizzle of glaze or a bed of arugula makes them extra inviting on any buffet table.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have any leftovers, store Sundried Tomato Polenta Bites in an airtight container in the fridge for up to 3 days. Their flavor holds up beautifully, and they make the most delicious snack or lunchbox treat the next day.
Freezing
To freeze for later, let the cooked and cooled bites sit on a tray in the freezer until solid, then transfer them to a resealable freezer bag. They’ll keep their deliciousness for up to a month. Thaw in the fridge overnight before reheating.
Reheating
When it’s time to reheat, arrange the bites on a baking sheet and warm them in a 375°F (190°C) oven for about 10 minutes, or until hot and crispy. This revives their texture and brings out all the savory, tangy flavors just like fresh!
FAQs
Can I use regular (not quick-cooking) polenta?
Yes! If you have traditional polenta on hand, just increase the cooking time according to the package instructions—it will take a bit longer to thicken up, but the end result for your Sundried Tomato Polenta Bites will be just as delicious.
What if I don’t have sun-dried tomatoes in oil?
Dried sun-dried tomatoes can be rehydrated in warm water, then patted dry and chopped. However, those packed in oil bring extra moisture and richness that’s perfect for this recipe.
Can I make Sundried Tomato Polenta Bites ahead of time?
Absolutely! You can prepare the polenta base a day before, let it set in the fridge, and crisp them up just before serving. This makes them a fantastic stress-free option for parties.
How can I make these dairy-free?
Swap the Parmesan and butter for your preferred dairy-free alternatives, and skip the goat cheese topping. The bites will still be flavorful and satisfying!
Can I add other mix-ins to the polenta?
Definitely. Chopped olives, roasted garlic, or even a handful of sautéed spinach are excellent additions. Personalize the recipe and make Sundried Tomato Polenta Bites your own signature appetizer.
Final Thoughts
If you’re eager to impress your guests or just want a mouthwatering snack, give Sundried Tomato Polenta Bites a try. They’re easy to make, beautifully adaptable, and utterly craveworthy—sure to become your new entertaining favorite. Dive in, share with friends, and don’t forget to savor every golden, cheesy bite!
Print
Sundried Tomato Polenta Bites Recipe
- Total Time: 55 minutes
- Yield: 20 bites 1x
- Diet: Vegetarian
Description
These Sundried Tomato Polenta Bites are a delightful appetizer featuring the rich flavors of sun-dried tomatoes and Parmesan cheese in crispy, bite-sized form. Perfect for entertaining or as a savory snack.
Ingredients
Polenta:
- 1 cup quick-cooking polenta
- 3 cups water
- ½ teaspoon salt
- ½ cup grated Parmesan cheese
- 2 tablespoons butter
- ⅓ cup finely chopped sun-dried tomatoes (packed in oil, drained)
- 1 tablespoon chopped fresh basil (or 1 teaspoon dried)
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
For Cooking:
- 2 tablespoons olive oil (for brushing or frying)
- Optional toppings: goat cheese, chopped herbs, or a drizzle of balsamic glaze
Instructions
- Prepare Polenta: In a saucepan, bring water and salt to a boil. Slowly whisk in polenta, stirring constantly until thick.
- Combine Ingredients: Remove from heat and stir in Parmesan, butter, sun-dried tomatoes, basil, garlic powder, and pepper until well combined.
- Cool and Set: Pour into a dish, let cool for 30–45 minutes, then refrigerate until firm.
- Cut and Cook: Cut into pieces, brush with olive oil, and bake or pan-fry until crispy.
- Serve: Top with desired toppings and serve warm or at room temperature.
Notes
- You can make the polenta a day ahead and store it in the fridge.
- For extra flavor, try adding chopped olives or roasted garlic.
- Use a mini muffin tin for uniform polenta bites.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Baking or Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 bite
- Calories: 70
- Sugar: 0 g
- Sodium: 120 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 8 mg
