Gluten Free Parmesan Polenta Bites

Crispy on the outside, creamy and cheesy at the center — these little pan-fried rounds are the kind of appetizer that disappears before you even sit down. Coarse-ground cornmeal is naturally free of gluten, so there's no swapping or substituting required here; the ingredient list is straightforward and the results are genuinely impressive. The polenta gets cooked low and slow with chicken broth and a full cup of finely grated Parmesan, then chilled until firm so it holds its shape perfectly when you cut and fry it. That two-step process — patient stirring followed by a cold rest — is what gives each bite its satisfying golden crust when it hits the butter and olive oil in the skillet. A finish of fresh parsley and a little extra Parmesan on top keeps things bright and savory. This recipe makes 6 servings, so it's a great fit for a dinner party starter or a crowd-pleasing snack spread where you need something that looks fancy but isn't fussy.

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