Cherry Tomato Polenta Bites

Cherry tomato polenta bites are a quick, colorful appetizer made with crispy pan-fried (or air-fried) polenta rounds topped with pesto, fresh mozzarella, and juicy cherry tomatoes. Finished with chives and basil for a fun “cherry” look, these easy polenta bites are perfect for parties, summer gatherings, or holiday appetizers. Serve with balsamic glaze for an elegant, flavor-packed bite-sized snack. Follow Brittany on Instagram @itsbrittwilliams for more recipe inspiration!

Instructions

1. 1

   Slice the polenta crosswise into 15 (about ½-inch-thick) rounds. Set aside.

2. 2

   Heat 1 tablespoon olive oil in a large skillet over medium heat. Once the oil is hot, add half of the polenta slices to the skillet in a single layer, and season with salt. Cook for about 5 minutes per side, or until golden and slightly crisp. Remove the polenta from the skillet, and place on a paper towel-lined plate to absorb any excess oil. Repeat the process with the remaining 1 tablespoon olive oil and polenta slices.

3. 3

   (Alternatively, to air-fry: Preheat the air fryer to 400°F. Spray or brush the polenta slices lightly with olive oil, and season with salt. Arrange the slices in a single layer in the air fryer basket. Cook for 10–12 minutes, until golden and crisp, flipping halfway.)

4. 4

   While the polenta cooks, slice the mozzarella into ¼-inch-thick pieces, and cut the tomatoes in half.

5. 5

   Transfer the cooked polenta to a serving plate. Top the polenta rounds evenly with the pesto (about ½ tablespoon per round). Top each polenta round with 1 mozzarella slice, then 2 tomato halves, cut side down (to resemble cherries). Tuck a chive piece into the top of each tomato half (as the cherry stem), and place a small basil leaf at the top of the chive stems (as the cherry leaf).

6. 6

   Serve with balsamic glaze, if desired.

7. 7

   Enjoy!

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