Crispy Polenta Coins with Tomato Jam
Golden polenta coins team up with sweet tomato jam, salty feta, and basil for a diner-style party bite.
Prep: 15 · Cook: 15 · Total: 30 · Serves: 6 · Difficulty: Easy · Rating: 4.7/5 (176 reviews)
INSPIRED BY
An original appetizer built around crisp polenta, bright tomato jam, and salty feta.
Story
Theo says every good party bite needs a little crunch and a little mess. These polenta coins deliver both, with a jammy tomato topping that tastes like a diner condiment turned fancy. Cool yogurt and salty feta keep the bite balanced. Put them near the drinks and watch the tray vanish.
By Theo
Ingredients
- 1 tube prepared polenta, about 18 oz
- 2 tbsp olive oil
- 1 cup cherry tomatoes, chopped
- 1 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 garlic clove, grated
- 1/2 tsp smoked paprika
- 1/3 cup crumbled feta
- 2 tbsp chopped fresh basil
- 1/4 cup plain Greek yogurt
- 1 tsp lemon juice
- Kosher salt and black pepper
Instructions
- Slice the prepared polenta into twelve 1/2-inch coins and pat them dry with paper towels.
- Warm one tablespoon of olive oil in a skillet over medium-high heat and cook the tomatoes, balsamic vinegar, maple syrup, garlic, smoked paprika, and a pinch of salt until jammy, 8 to 10 minutes.
- While the jam cooks, heat the remaining olive oil in a second skillet and arrange the polenta coins in one layer.
- Cook the coins until deeply golden and crisp on the bottom, about 4 minutes, then turn and brown the other side for 3 to 4 minutes.
- Stir the yogurt with lemon juice and black pepper to make a quick cool sauce.
- Top each warm polenta coin with yogurt, tomato jam, feta, and basil, then serve while the edges are crisp.
Chef Tips
- Dry the polenta well so it browns instead of steaming.
- Make sure the tomato mixture is thick enough to sit on the coins without sliding off.
- Use a serrated knife for clean slices through the polenta tube.
- Add a pinch of chili flakes to the jam for a sharper finish.
Cook's Notes
- Use prepared polenta for speed, or chill homemade polenta in a loaf pan before slicing.
- Do not crowd the skillet or the coins will soften instead of crisping.
- Keep the tomato jam warm over low heat if the polenta finishes first.
- Assemble right before serving for the best texture.