Recipes › Appetizer › Grilled Polenta Bites Recipe

Grilled Polenta Bites Recipe

Recipe by Pedro M. A. Neves

Crispy golden grilled polenta bites deliver authentic Italian comfort in every bite, with a creamy interior and charred exterior. These elegant appetizers showcase polenta's versatility, topped with sautéed mushrooms and melted fontina cheese. Perfect for entertaining, they can be prepared ahead and finished on the grill just before serving.

Ingredients

• 1 liter (4 cups) vegetable or chicken stock
• 250g (1¾ cups) polenta cornmeal
• 100g (3.5 oz) butter
• 100g (3.5 oz) Parmigiano-Reggiano cheese, grated
• salt and black pepper to taste
• 300g (10.5 oz) mixed mushrooms, sliced
• 3 cloves garlic, minced
• 150g (5.3 oz) fontina cheese, sliced
• 2 tablespoons fresh thyme leaves
• 3 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar

Instructions

1. Bring stock to a boil in a large heavy-bottomed pot with a pinch of salt. Slowly whisk in polenta cornmeal while stirring constantly to prevent lumps, pouring in a thin stream over 2-3 minutes.

2. Reduce heat to low and continue stirring frequently with a wooden spoon for 20-25 minutes until the polenta becomes thick, creamy, and pulls away from the sides of the pot.

3. Stir in butter and grated Parmigiano-Reggiano cheese until fully incorporated. Season with salt and pepper to taste. The polenta should be smooth and creamy.

4. Pour the hot polenta onto a parchment-lined 9x13 inch (23x33 cm) baking sheet, spreading evenly to about ½ inch (1.25 cm) thickness. Cool completely at room temperature for 15 minutes, then refrigerate for at least 1 hour until firm.

5. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and cook for 4-5 minutes until golden, then add minced garlic and fresh thyme, cooking for another minute. Drizzle with balsamic vinegar and season with salt and pepper. Set aside.

6. Cut the chilled polenta into 24 squares or rectangles approximately 2 x 2 inches (5 x 5 cm). Brush both sides lightly with additional olive oil.

7. Preheat a grill or grill pan to medium-high heat. Grill the polenta pieces for 3-4 minutes per side until they develop distinct grill marks and a light char at the edges.

8. Top each warm grilled polenta bite with a small spoonful of the sautéed mushroom mixture. Place a slice of fontina cheese on top of each piece.

9. Return the topped polenta bites to the grill or place under a preheated broiler for 1-2 minutes until the fontina cheese is melted and slightly bubbly.

Substitutions

• Replace fontina with aged provolone or Taleggio cheese for a sharper or creamier alternative
• Substitute mushrooms with sautéed wild asparagus, roasted red peppers, or caramelized onions
• Use gluten-free polenta cornmeal for a gluten-free version with identical results
• Replace butter with extra virgin olive oil for a dairy-lighter preparation

Tips

• Polenta must be stirred constantly during cooking to prevent lumping and sticking; use a sturdy wooden spoon and be patient
• For make-ahead convenience, prepare the polenta and refrigerate it for up to 24 hours before grilling; grill and top immediately before serving
• If using a regular grill rather than a grill pan, lightly oil the grates and keep heat consistent to prevent sticking and ensure even cooking
• The mushroom topping can be prepared up to 4 hours ahead and gently reheated before assembling

Polenta is a cornerstone of Northern Italian cuisine, particularly in regions like Piedmont, Lombardy, and Veneto, where it has been a staple peasant food for centuries. Grilled polenta bites represent the modern refinement of this humble grain, transforming it into an elegant antipasto that honors traditional cooking methods while adapting to contemporary entertaining.

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