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    Home » Snacks / Appetizers » Polenta Bites with Guacamole and Roasted Tomatoes

    Polenta Bites with Guacamole and Roasted Tomatoes

    Posted on June 29, 2021 · Last Updated on February 6, 2023 · By Srividhya G · Leave a Comment

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    baked polenta bites with guacamole and roasted tomatoes with text overlay for pinterest

    Quick and easy to make polenta bites topped with homemade guacamole and roasted tomatoes! A simple and delicious appetizer/snack perfect for parties and potlucks.

    overhead shot of baked polenta topped with guac and tomatoes served on a black plate

    If you are looking for a filling snack or a party/potluck appetizer or snack, then you are in the right place. These semi-homemade polenta bites with store-bought instant polenta tubes are easy to make and can be customized easily. 

    Jump to:
    • Semi-homemade polenta bites!
    • Toppings
    • Other topping ideas
    • Dietary specifications and storing suggestions
    • Watch me make polenta bites!
    • Polenta bites / baked polenta recipe with step-wise pictures
    • Recipe Notes
    • Are you looking for vegetarian appetizers? Then check these recipes!
    • 📖 Recipe

    Semi-homemade polenta bites!

    While I have used my homemade guacamole and roasted tomatoes as the toppings, I went with store-bought instant polenta tubes for the base. As much as I love making dishes from scratch, I equally love quick and easy semi-homemade recipes also. When you plan for a party or get-together, these kinds of recipes come in handy for sure. 

    Ok, now let’s talk about the three layers(bottom to top) and the alternatives or other substitutions.

    Layer 1: The first layer or the bottom layer is the polenta. As I mentioned before, I used a store-bought polenta tube. All you have to do is slice them and bake them. That’s it. 

    store-bought tube polenta on a wooden board

    Toppings

    The subsequent two layers are the toppings. The combination of guacamole with roasted tomatoes was delicious, and it was a massive hit in our place. If you try with any other toppings, do let me know in the comments.

    Layer 2: I used homemade guacamole and topped the baked polenta with a generous amount of it. You can use creamy/chunky guacamole as per your choice.

    Layer 3: I used homemade roasted tomatoes with garlic. You can roast the tomatoes well ahead and use them for this dish. Alternatively, you can use store-bought canned tomatoes or fire-roasted tomatoes, or bell peppers as well. You can even skip the tomatoes and use the tomato salsa instead.

    close up shot of polenta bites served on black slate board plate

    Other topping ideas

    The sky is the limit when it comes to the toppings. Some other topping ideas are,

    • sauteed mushrooms and spinach with cheese
    • mozzarella with fire-roasted tomatoes and basil
    • pesto with roasted tomatoes and cheese

    The list goes on. :-)

    The topping sauce: I made a simple topping sauce, and that’s completely optional. I mixed ketchup and Tabasco sauce with water and drizzled it on top of the polenta bites. You can serve this polenta with ketchup or marinara too. 

    Dietary specifications and storing suggestions

    As you can see, this recipe is vegan(make sure you skip the cheese in guac), gluten-free and nut-free naturally, making it perfect for all.

    You can serve this dish warm or cold. I would recommend preparing the toppings and bake the polenta bites ahead and refrigerate them. Assemble them before serving. Do no assemble and store them. 

    If needed, warm the baked polenta bites in the microwave before adding the toppings. 

    Since I haven’t tried refrigerating the polenta bites with the toppings, I cannot talk about the shelf life.

    Now without any further ado, here is the video and the recipe.

    Watch me make polenta bites!

    Polenta bites / baked polenta recipe with step-wise pictures

    • Preheat the oven at 375 deg F. Slice the instant polenta tube into ¼ to ½ inch thick slices or wedges.  
    slicing the polenta
    • Place the sliced polenta on a baking tray lined with aluminum foil. 
    placing the sliced polenta on the baking tray
    • Brush some olive oil on top of the polenta bites, as shown in the video. Bake the polenta slices at 375 deg for 8 minutes.
    brushing the polenta with oil and baking
    • Now flip the polenta bites and brush some olive oil on top of the flipped side. Increase the oven temperature to 400 deg F and bake for 10 minutes. 
    flipped polenta brushed with olive oil
    • After 10 minutes of baking, let the polenta slices cool for 10 minutes. Then, add one heaped tbsp of guacamole on top of the baked polenta slices followed by roasted tomatoes. Mix the ketchup and Tabasco sauce with water, drizzle on the top of the polenta bites, and serve. 
    handheld closeup shot of baked polenta topped with guacamole and tomatoes

    Recipe Notes

    • If you prefer crispy polenta, bake for 3 to 4 more minutes. 
    • The toppings are entirely customizable. As these polenta bites can be served warm or cold, you can slice and bake them first and then add the toppings of your choice before serving.
    • Adjust the amount of guacamole as per your preference.
    • The sauce is optional. 

    Are you looking for vegetarian appetizers? Then check these recipes!

    • Baked Stuffed Mushroom Recipe
    • Eggless Fried Cheese Bites | Fried Mozzarella Cheese
    • Air Fryer Cauliflower Bites | Sweet, Sour & Spicy Cauliflower
    • Crispy Baby Corn | Air Fryer Baby Corn

    Loved this recipe?

    If you try these polenta bites, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest or Instagram or join my Facebook Group for recipe updates and simple Indian meal ideas.

    📖 Recipe

    overhead square image of polenta bites placed on a black slate board
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    5 from 2 votes

    Polenta Bites with Guacamole and Roasted Tomatoes

    Quick and easy to make polenta bites / baked polenta slices topped with homemade guacamole and roasted tomatoes!
    Prep Time10 mins
    Cook Time18 mins
    Cooling time10 mins
    Total Time38 mins
    Course: Appetizer
    Cuisine: American, Fusion
    Servings: 8
    Calories: 111kcal
    Author: Srividhya G

    Equipment

    • conventional oven

    Ingredients

    Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;

    • 18 oz polenta tube precooked/instant one, cut into ½ inch rounds/wedges
    • 1 tbsp olive oil
    • 1 cup heaped guacamole
    • 1 cup roasted tomatoes

    For the sauce

    • 1 tsp ketchup
    • 1 tsp Tabasco sauce or to taste
    • 2 tsps water

    Instructions

    • Preheat the oven at 375 deg F. Slice the instant polenta tube into ¼ to ½ inch thick slices or wedges.
      slicing the polenta
    • Place the sliced polenta on a baking tray lined with aluminum foil.
      placing the sliced polenta on the baking tray
    • Brush some olive oil on top of the polenta bites, as shown in the video. Bake the polenta slices at 375 deg for 8 minutes.
      brushing the polenta with oil and baking
    • Now flip the polenta bites and brush some olive oil on top of the flipped side. Increase the oven temperature to 400 deg F and bake for 10 minutes.
      flipped polenta brushed with olive oil
    • After 10 minutes of baking, let the polenta slices cool for 10 minutes. Then, add one heaped tbsp of guacamole on top of the baked polenta slices followed by roasted tomatoes. Mix the ketchup and Tobasco sauce with water, drizzle on the top of the polenta bites, and serve.
      overhead square image of polenta bites placed on a black slate board

    Video

    Notes

    • If you prefer crispy polenta, bake for 3 to 4 more minutes. 
    • The toppings are entirely customizable. As these polenta bites can be served warm or cold, you can slice and bake them first and then add the toppings of your choice before serving.
    • Adjust the amount of guacamole as per your preference.
    • The sauce is optional. 

    Nutrition

    Calories: 111kcal | Carbohydrates: 13g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 72mg | Potassium: 168mg | Fiber: 3g | Sugar: 1g | Vitamin A: 199IU | Vitamin C: 4mg | Calcium: 16mg | Iron: 1mg

    I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

    Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen
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