Crispy Polenta Bites with Jammy Tomato Topper

Crispy Polenta Bites with Jammy Tomato Topper


  • 1 (28¬†ounce) can¬†diced tomatoes, drained
  • 1/3¬†cup¬†raisins
  • 1/4¬†cup¬†dry¬†red wine¬†(such as Cabernet Sauvignon or Merlot)
  • 1¬†teaspoon¬†honey
  • 1¬†teaspoon¬†balsamic vinegar
  • 1¬†teaspoon¬†chopped fresh thyme, plus more for garnish
  • 1/4¬†teaspoon¬†salt
  • 1 (16¬†ounce) tube refrigerated cooked¬†polenta
  • 1¬†tablespoon¬†olive oil
  • 1 (4-ounce) package¬†goat cheese¬†(ch√®vre), crumbled
Preparation time:

50 minutes

Portions: 24
Difficulty: Baja


Crispy Polenta Bites with Jammy Tomato Topper


  1. Put a rimmed baking sheet in oven. Preheat the oven to 450 degrees F (230 degrees C).

  2. Bring tomatoes, raisins, and red wine to a boil in a medium saucepan over medium-high heat. Reduce heat to low; simmer mixture, uncovered, until raisins are plump and most of liquid has evaporated, about 20 minutes. Remove from heat. Stir in honey, vinegar, thyme, and salt.

  3. Meanwhile, slice polenta into 1/4-inch-thick rounds. Gently toss polenta with oil in a large bowl. Remove baking sheet from oven. Arrange rounds in an even layer on baking sheet. 

  4. Bake polenta rounds in the preheated oven, turning halfway through, until lightly golden and crisp on both sides, about 15 minutes.

  5. To serve, top polenta rounds with goat cheese and tomato mixture. Garnish with thyme. Serve warm or at room temperature.


Vegan-ize: Replace honey with agave syrup, use a vegan wine, omit goat cheese, add top bites with 2 to 3 tablespoons toasted pine nuts. 

Make it Meaty: Top polenta bites with 3 ounces (about 5 slices) crisp-cooked and chopped prosciutto.

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