Gluten Free Mushroom Polenta Bites
Creamy, golden, and loaded with savory mushroom flavor, these little bites are the kind of appetizer that disappears from the platter before you even sit down. The base starts with coarse-ground cornmeal simmered in a mix of water and chicken broth, then finished with butter and Parmesan before being chilled, stamped into rounds, and baked until the edges go crisp and golden — naturally free of wheat or gluten-containing grains from start to finish. Cremini mushrooms get a proper sear in olive oil until deeply browned, then hit with garlic, fresh thyme, and a splash of white wine that lifts all those caramelized bits off the pan. A cool spoonful of whole-milk ricotta on each round balances the earthy, savory mushroom topping beautifully. The recipe makes enough for a crowd — about 18 bites that serve 6 — so it's genuinely party-ready without any last-minute stress. If you've ever struggled to find a gluten-free appetizer that feels elegant rather than like an afterthought, this one is your answer.
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Learn more →Ingredients
6 servings
For the polenta
- 3 cups water
- 1 cup chicken broth
- 1 cup coarse-ground cornmeal (polenta)
- ½ tsp salt
- 2 tbsp unsalted butter
- ¼ cup grated parmesan cheese
For the mushrooms
- 2 tbsp olive oil, divided
- 12 oz cremini mushrooms, thinly sliced
- 3 cloves garlic, minced
- 1 tsp fresh thyme leaves
- ¼ tsp black pepper
- ¼ tsp salt
- 1 tbsp dry white wine broth or chicken broth
For assembly
- ½ cup whole-milk ricotta cheese
- 1 tbsp fresh chives, finely chopped (optional)
Instructions
- 1
Line an 8×8-inch baking dish with parchment paper and lightly oil the paper. Bring 3 cups water and 1 cup chicken broth to a boil in a medium saucepan over high heat. Reduce heat to medium-low and slowly whisk in the cornmeal in a thin, steady stream, whisking constantly to prevent lumps.
- 2
Cook the polenta, stirring frequently with a wooden spoon, until it pulls away from the sides of the pan and holds its shape when a spoonful is dropped back in, about 15–18 minutes. Remove from heat and stir in the butter, Parmesan, and 1/2 tsp salt until fully incorporated.
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