Baked Polenta Bites with Pesto Recipe

Prep Time 20 mins
Cook Time 40 mins
Rest Time 15 mins
Total Time 1 hr 15 mins
Cooking Method: ,
Cuisine: ,
Courses: , ,
Difficulty: Beginner
Cooking Temp: 200  C
Servings: 6
Best Season: All Seasons
Description

Baked Polenta Bites with Pesto are a crisp-on-the-outside, creamy-on-the-inside appetizer that brings Italian flavors to your table. Perfect for parties, gatherings, or an elegant snack, these golden bites are topped with a fresh basil pesto that adds a burst of vibrant flavor. Easy to prepare, gluten-free, and customizable, they make a crowd-pleasing recipe for all seasons.

Ingredients
    For the Polenta Base:
  • 1 cup cornmeal (polenta, medium-grind)
  • 4 cups water (or low-sodium vegetable broth for extra flavor)
  • 1 tsp sea salt
  • 1 tbsp olive oil
  • 0.25 cup grated Parmesan cheese (optional, or substitute nutritional yeast for vegan version)
    • For the Pesto Topping:
  • 2 cups fresh basil leaves (packed)
  • 0.25 cup pine nuts (or walnuts for budget-friendly option)
  • 2 cloves garlic (peeled)
  • 0.5 cup extra virgin olive oil
  • 0.25 cup Parmesan cheese (or nutritional yeast for vegan)
  • Pinch of sea salt and black pepper, to taste
    • Optional Garnishes:
  • Cherry tomatoes, halved
  • Fresh basil leaves
  • Extra grated Parmesan
Instructions
    Cook the Polenta
  1. 1
    Bring water (or broth) to a boil in a large saucepan. Add salt, then slowly whisk in the cornmeal to avoid lumps. Reduce the heat to low and cook for 20–25 minutes, stirring frequently, until the polenta is thick and creamy. Stir in olive oil and Parmesan.
    2. Set the Polenta
  2. 2
    Line a baking sheet or square pan with parchment paper. Spread the hot polenta evenly to about ½-inch thickness. Smooth the surface with a spatula. Let it rest at room temperature for 15 minutes, then transfer to the refrigerator for 30 minutes to firm up.
    3. Cut the Bites
  3. 3
    Once the polenta is firm, lift it out of the pan and place it on a cutting board. Use a sharp knife or round cookie cutter to cut bite-sized squares or circles.
    4. Bake Until Crisp
  4. 4
    Preheat the oven to 200°C. Arrange the polenta pieces on a parchment-lined baking sheet, brush lightly with olive oil, and bake for 20–25 minutes, flipping halfway, until golden and crisp on the edges.
    5. Make the Pesto
  5. 5
    While the bites bake, prepare the pesto. In a food processor, combine basil, pine nuts, garlic, Parmesan, and a pinch of salt and pepper. With the motor running, drizzle in olive oil until smooth and creamy. Adjust seasoning to taste.
    6. Assemble and Serve
  6. 6
    Remove polenta bites from the oven and let cool slightly. Spoon or pipe a small amount of pesto on each bite. Garnish with cherry tomatoes or fresh basil leaves if desired. Serve warm or at room temperature.
Note
  • Make Ahead: Polenta can be cooked and set a day in advance. Cut and store in the fridge until ready to bake.
  • Storage: Leftover bites keep well in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.
  • Variations:
    • Swap pesto with sun-dried tomato tapenade or olive tapenade.
    • Add a sprinkle of mozzarella on top before baking for extra indulgence.
    • Use vegan cheese alternatives to make the recipe fully plant-based.
  • Serving Suggestion: Pair with sparkling water, wine, or as part of an antipasto platter.
Keywords: quick appetizer, gluten-free snack, healthy bite-sized recipe, vegetarian
Read it online: https://petitepanini.com/recipe/baked-polenta-bites-with-pesto-recipe/