Gluten Free Tomato Basil Polenta Bites
Crispy on the outside, creamy at the center, and topped with a bright tomato-basil mixture that tastes like summer — these little bites are the kind of appetizer that disappears from the platter before you even sit down. Coarse-ground polenta 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 method is simple but smart: cook the polenta low and slow with butter and Parmesan, chill it until firm, then pan-fry each round in olive oil until deeply golden and crisp. That chilling step is the real secret — it gives the polenta enough structure to hold its shape in the skillet and develop that satisfying crust. While the rounds cook, a quick mix of diced Roma tomatoes, fresh basil, red wine vinegar, and olive oil comes together into a topping that's punchy and fresh without any fuss. A pinch of flaky sea salt over the top right before serving pulls everything together. This recipe makes 6 servings, so it's a great fit for a dinner party starter or a casual weekend snack spread.
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Learn more →Ingredients
6 servings
For the polenta
- 3 cups water
- 1 cup coarse-ground polenta (not instant)
- 1 tsp kosher salt
- 2 tbsp unsalted butter
- ¼ cup grated parmesan cheese
- ½ tsp black pepper
For pan-frying
- 2 tbsp olive oil
For the topping
- 2 medium roma tomatoes, seeded and finely diced
- ¼ cup fresh basil leaves, thinly sliced
- 1 tbsp olive oil
- 1 tsp red wine vinegar
- ¼ tsp kosher salt
For serving
- flaky sea salt, for finishing (optional)
Instructions
- 1
Lightly grease an 8x8-inch baking dish. Bring 3 cups water to a boil in a medium saucepan over high heat. Add 1 tsp kosher salt, then pour in the polenta in a steady stream while whisking constantly. Reduce heat to medium-low and cook, stirring frequently with a wooden spoon, until the polenta pulls away from the sides of the pan and holds its shape when a spoonful is dropped back in, about 15–18 minutes.
- 2
Remove the pan from heat and stir in the butter and Parmesan until fully melted and incorporated. Season with the black pepper. Pour the polenta into the prepared baking dish and spread into an even layer about 1/2 inch thick. Let cool at room temperature for 15 minutes, then refrigerate uncovered until firm and cold throughout, at least 45 minutes.
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