Simple Crispy Polenta Bites with Roasted Tomato Jam

Are you tired of the same old cheese platter showing up at every holiday gathering? I mean, it’s delicious, but doesn’t your party spread deserve a little something special? Let me introduce you to your new go-to appetizer: Crispy Polenta Bites with Roasted Tomato Jam. They’re the perfect blend of savory, crispy, and sweet, looking like you fussed for hours when honestly, they come together with such ease. I whipped these up for my Friendsgiving last year, and let me tell you, they vanished before I even got the main dish out of the oven. So good.

Top Reasons To Make It

This recipe is a total winner for so many reasons. First, you can make almost every component ahead of time, which is a lifesaver during the busy holiday season. The polenta can be cooked and chilled days in advance, and the roasted tomato jam just gets better as it sits. Second, that contrast of textures—the crispy, golden polenta base against the soft, sticky-sweet jam—is absolutely irresistible. And finally, they’re naturally vegetarian and easily adaptable for other dietary needs, making them a crowd-pleaser for all your guests. It’s a recipe that’s fancy enough for your Christmas appetizers spread but simple enough for a busy weeknight treat.

Ingredients

• For the Polenta Bites: 1 cup coarse ground cornmeal, 4 cups vegetable broth, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 2 tablespoons olive oil (for frying)
• For the Roasted Tomato Jam: 1 lb. cherry tomatoes (halved), 1 small yellow onion (thinly sliced), 3 cloves garlic (minced), 2 tablespoons balsamic vinegar, 1 tablespoon brown sugar, 2 tablespoons olive oil, 1/2 teaspoon smoked paprika, Salt and pepper to taste
• For Garnish: Fresh basil or thyme leaves, Crumbled feta or goat cheese (optional)

Instructions

1. Make the Polenta: In a medium saucepan, bring the vegetable broth to a boil. Slowly whisk in the cornmeal, salt, and pepper. Reduce heat to low and cook, stirring frequently with a wooden spoon, for about 20-25 minutes until the polenta is very thick and pulls away from the sides of the pan.
2. Chill the Polenta: Pour the cooked polenta into a lightly greased 8×8 inch baking dish, spreading it into an even layer. Press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Refrigerate for at least 2 hours, or until completely firm.
3. Roast the Tomatoes: While the polanta chills, preheat your oven to 400°F (200°C). On a large baking sheet, toss the cherry tomatoes, onion, garlic, olive oil, balsamic vinegar, brown sugar, smoked paprika, salt, and pepper. Roast for 25-30 minutes, stirring once halfway through, until the tomatoes have collapsed and the onions are caramelized.
4. Make the Jam: Let the tomato mixture cool slightly, then transfer it to a food processor. Pulse a few times until it reaches a chunky jam-like consistency. You can also mash it with a fork for a more rustic texture. Set aside.
5. Fry the Bites: Turn the firm polenta out onto a cutting board and cut into 1-inch squares. Heat the 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat. Working in batches, fry the polenta squares for 3-4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate.
6. Assemble: Top each warm, crispy polenta bite with a spoonful of the roasted tomato jam. Garnish with fresh herbs and a sprinkle of cheese if you like. Serve immediately.

Tips For Perfect Crispy Polenta Bites

Getting that perfect crisp is easier than you think. First, make sure your polenta is completely cold and firm before you try to cut it; this is non-negotiable for clean squares. Use a sharp knife and wipe it clean between cuts. Don’t overcrowd the skillet when frying—give those bites some room to breathe so they get crispy instead of steaming. And a little pro tip: if you’re making these for a big party like Thanksgiving, keep the fried polenta bites warm on a sheet pan in a 250°F oven while you finish frying the batches. Honestly, if your jam seems a little too loose after processing, just simmer it in a saucepan for a few minutes to thicken it up. It makes all the difference.

Variations & Substitutions

This recipe is wonderfully flexible. No veggie broth? Chicken broth works just fine. For a dairy-free version, skip the cheese garnish or use a vegan alternative. You can bake the polenta bites instead of frying them; just brush them lightly with oil and bake at 425°F for 25-30 minutes, flipping halfway. Want to change up the flavor? Stir some Parmesan cheese and fresh rosemary into the warm polenta before chilling. For the jam, a pinch of red pepper flakes will add a nice little kick. The possibilities are truly endless.

Serving Ideas & Pairings

These bites are the star of any appetizer table. They are some of the easiest Thanksgiving appetizers to assemble right before guests arrive. Arrange them on a platter alongside other finger foods as part of your Thanksgiving charcuterie board ideas. They pair beautifully with a simple arugula salad, a glass of crisp white wine, or a festive sparkling cider. For Friendsgiving food ideas, set up a DIY topping station with different jams, cheeses, and herbs so everyone can build their own.

Storage & Reheating

Store any leftover components separately. The fried polenta bites will lose their crispness in the fridge but are still tasty. Keep them in an airtight container for up to 3 days. The tomato jam can be refrigerated for up to a week. The best way to reheat the polenta bites is in an air fryer at 375°F for 4-5 minutes or in a 400°F oven for about 10 minutes to bring back that wonderful crunch. I don’t recommend freezing them after they’ve been fried.

Frequently Asked Questions

• Q: Can I make these polenta bites ahead of time? A: Absolutely! This is what makes them perfect holiday appetizers. Prepare the polenta slab and the tomato jam up to 3 days in advance. Keep them covered in the fridge, then just cut, fry, and assemble the day of your party.
• Q: I can’t find coarse cornmeal. Can I use instant polenta? A: You can, but the texture might be a bit less robust. Just follow the package directions for the liquid ratio, aiming for a very thick consistency.
• Q: What other toppings work well? A: These are so versatile! For Thanksgiving party food, try them with a dollop of creamy goat cheese or a slice of smoked turkey sausage. A bit of pesto or a drizzle of hot honey would also be delicious.
• Q: Are these gluten-free? A: Yes! As long as you use a certified gluten-free cornmeal, this entire recipe is naturally gluten-free, making it a great option for guests with dietary restrictions.