Gluten Free Pesto Mozzarella Polenta Bites
Crispy on the outside, creamy in the center, and topped with melted mozzarella and vibrant basil pesto — these little bites are the kind of appetizer that disappears from the platter before you even sit down. Cornmeal is naturally gluten free, so the base here is completely safe without any swaps or specialty flour blends required. The polenta gets cooked low and slow with butter and Parmesan until it's rich and silky, then chilled until firm enough to cut into neat rounds and pan-fry to a deep golden crust. That contrast of textures — crisp edges giving way to a soft, cheesy interior — is what makes them so irresistible. A quick broil melts the fresh mozzarella into a bubbling, slightly browned layer that pulls beautifully with every bite. Finish them with fresh basil and a pinch of red pepper flakes for a little heat, and you've got a stunning appetizer or snack that serves six with zero compromise on flavor.
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Learn more →Ingredients
6 servings
For the polenta
- 3 cups water
- 1 cup coarse-ground cornmeal (polenta)
- ½ tsp salt
- 1 tbsp unsalted butter
- ¼ cup grated parmesan cheese
For frying
- 2 tbsp olive oil
For topping
- ⅓ cup basil pesto
- 6 oz fresh mozzarella, sliced into 18 rounds
- ¼ tsp black pepper
For serving
- fresh basil leaves (optional)
- red pepper flakes (optional)
Instructions
- 1
Bring 3 cups of water to a boil in a medium saucepan over high heat. Add the salt, then pour in the cornmeal in a slow, steady stream, whisking constantly to prevent lumps.
- 2
Reduce the heat to low and cook the polenta, stirring frequently with a wooden spoon or heatproof spatula, until it pulls away from the sides of the pan and holds its shape when a spoonful is dropped back in, about 15 minutes. Stir in the butter and Parmesan until fully melted and incorporated.
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