Cheesy Polenta Bites Recipe with Mushroom Topping
If you’re looking for a delicious appetizer that feels elevated but totally doable—these Crispy Polenta Bites are it. Golden brown on the outside, creamy on the inside, and topped with garlicky mushrooms and a shower of salty Pecorino Romano… they’re earthy, savory, and exactly what your next gathering needs. Whether you’re planning a holiday spread, a cozy dinner party, or just love a warm bite with a glass of red wine, this one’s a keeper.
Add These to Your Holiday Appetizer Lineup
These polenta bites are right at home on a holiday table—warm, satisfying, and naturally gluten-free. For a full spread, pair them with cozy bites like my Truffle Arancini and Sicilian Arancini for a duo that’s always a hit. Add Baked Stuffed Shrimp or Clams Casino to give your table a coastal twist, and round things out with Prosciutto-Wrapped Dates, Truffle Arancini, or Mini Sausage Rolls. Together, they’re perfect for special occasion dinners and easy enough to prep with a glass of red wine in hand. I have plenty of other appetizer recipes on my site if you need them, like my prosciutto-wrapped figs.
Recipe Highlights: Polenta Bites
- Inspiration: These bites are inspired by rustic Italian antipasti with a nod to Northern Italy’s love of creamy polenta.
- Best Served For: Cocktail parties, holiday happy hours, or as a warm starter on a chilly night.
- What Makes It Special: Polenta gets cooked low and slow, chilled until firm, and pan-fried until golden brown before being topped with garlicky mushrooms and salty cheese. This is easy cooking made special.
- Pro Tip: You can cook the polenta ahead of time in a medium or large saucepan, chill it, then slice and fry when ready to serve—or use the air fryer for a crisp finish. This recipe has little prep time, too!
Ingredients Notes
- Polenta: Look for coarse-ground yellow polenta, not the quick-cook kind. You’ll cook plain polenta in a medium saucepan until thick, pour the polenta into a lined dish, and chill it until firm enough to slice. This gives you perfect sides of polenta slices that crisp beautifully later.
- Pecorino Romano: This sharp, salty cheese adds deep savory flavor to both the polenta and the final garnish. Its intensity stands up beautifully to the mushrooms and richness of the butter. (If you prefer a milder flavor, parmesan cheese can be swapped in—but Pecorino gives this dish its bold edge.)
- Mixed Mushrooms: A variety (like shiitake, cremini, oyster) adds depth. Chop them small so they sit neatly on the polenta rounds. If you’re a fan of mushrooms then you’ll have to try my pappardelle ai funghi recipe!
- Garlic + Thyme: Cooked over medium heat, garlic gets mellow while fresh thyme adds a cozy, herbaceous note—perfect for colder months.
- Dry Sherry or Marsala Wine: Just a splash adds sweetness and acidity. It’s subtle but makes a huge impact when reduced in a small saucepan with the mushrooms.
- Butter + Olive Oil: Use both for maximum flavor and texture. Butter helps everything brown, while a little oil ensures a crisp exterior on the polenta.
- Fresh Parsley + More Cheese: Finish with chopped parsley and another sprinkle of Pecorino Romano (or parmesan cheese if that’s your preference) for a polished touch.
Suggested Ingredient Substitutions and Additions
- Cheese Swap: Use Parmigiano Reggiano instead of Pecorino Romano for a nuttier, less salty flavor.
- Herb Twist: Try rosemary or sage in place of thyme—or fry sage leaves in butter and use them as a garnish.
- Wine Option: Use dry white wine if you don’t have sherry or Marsala—just avoid anything too sweet or oaky.
- Mushroom Boost: Add a tablespoon of finely chopped sun-dried tomatoes or a few sautéed shallots to the mushroom mix for even more depth.
How to Make Polenta Bites
- Prepare the Polenta: Bring the vegetable broth to a boil in a medium saucepan. Gradually whisk in the polenta to avoid lumps. Reduce the heat to low and cook, stirring frequently, for 10-12 minutes until thickened. Stir in the Pecorino Romano, 1 tablespoon unsalted butter, 1 teaspoon salt, and 1/2 teaspoon black pepper.
2. Chill the Polenta: Pour the polenta into a parchment-lined baking dish, spreading it evenly. Let cool to room temperature, then refrigerate for 1-2 hours or until firm. Make sure to use parchment paper so they don’t stick!
3. Cut and Fry the Polenta Bites: Once set, remove polenta from the dish and cut into 1-inch squares. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Fry the polenta squares in batches for 2-3 minutes per side until golden and crispy.
4. Keep the Polenta Warm: Transfer the polenta bites to a parchment-lined baking sheet and keep warm in a low oven.
5. Sauté the Mushrooms: In the same skillet, heat 1 tablespoon unsalted butter and 1 tablespoon olive oil over medium heat. Add the garlic and cook for 1 minute until fragrant. Add the mushrooms and thyme, cooking until softened and slightly browned, about 5-7 minutes. Pour in the sherry or Marsala wine and cook until evaporated, about 2 minutes. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
6. Assemble the Bites: Top each polenta bite with a spoonful of the mushroom mixture. Sprinkle with a little more Pecorino Romano and fresh parsley. Serve warm with a drizzle of olive oil if desired.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
Crispy Polenta Bites with Sautéed Mushrooms
Equipment
- Medium saucepan
- Baking dish (8×8 or similar)
- Sharp knife
- large skillet
- spatula
- sheet pan
- parchment paper
Ingredients
For the Polenta:
- 2 cups vegetable broth
- 1 cup polenta coarse cornmeal
- 1 cup grated Pecorino Romano
- 1 tablespoon unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil divided
Mushroom Topping:
- 2 cups mixed wild mushrooms chopped (like cremini, shiitake, and oyster)
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 tablespoon fresh thyme leaves
- 1/4 cup dry sherry or Marsala wine
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Grated Pecorino Romano for garnish
- Fresh parsley chopped, for garnish
Instructions
Prepare the Polenta:
- Bring the vegetable broth to a boil in a medium saucepan. Gradually whisk in the polenta to avoid lumps.
- Reduce the heat to low and cook, stirring frequently, for 10-12 minutes until thickened.
- Stir in the Pecorino Romano, 1 tablespoon unsalted butter, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Pour the polenta into a parchment-lined baking dish, spreading it evenly. Let cool to room temperature, then refrigerate for 1-2 hours or until firm.
Cut and Fry the Polenta Bites:
- Once set, remove polenta from the dish and cut into 1-inch squares.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Fry the polenta squares in batches for 2-3 minutes per side until golden and crispy.
- Transfer the polenta bites to a parchment-lined baking sheet and keep warm in a low oven.
Sauté the Mushrooms:
- In the same skillet, heat 1 tablespoon unsalted butter and 1 tablespoon olive oil over medium heat. Add the garlic and cook for 1 minute until fragrant.
- Add the mushrooms and thyme, cooking until softened and slightly browned, about 5-7 minutes.
- Pour in the sherry or Marsala wine and cook until evaporated, about 2 minutes.
- Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
Assemble the Bites:
- Top each polenta bite with a spoonful of the mushroom mixture. Sprinkle with a little more Pecorino Romano and fresh parsley. Serve warm with a drizzle of olive oil if desired.
Notes
Expert Tips from My Kitchen:
- Chill Completely: Let the polenta fully set before slicing. If you try to cut too early, the slices may fall apart.
- Crisp is Key: Whether pan-fried or cooked in the air fryer, don’t crowd the pan. You want golden brown edges, not steamed bites.
- Make Ahead: You can pour polenta into the dish and chill it the day before. The mushroom topping can also be made in advance and reheated in a small saucepan before serving.
- Optional Toppings: Try finishing with toasted pine nuts, whipped goat cheese, or even a hint of maple syrup for a sweet-salty contrast.
Serving Suggestions
- On a Board: Serve on a platter with rosemary sprigs or thyme for a rustic, festive look.
- With a Dip: Pair with truffle aioli, whipped goat cheese, or spicy garlic chili oil for extra flavor and texture.
- Cocktail Pairings: Serve with a glass of red wine, prosecco, or even something playful like a Key Lime Pie Toast for a fun twist on dessert cocktails.
Storage Notes
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat: Re-crisp in a hot skillet, preheated oven, or air fryer. The microwave is fine in a pinch but will soften the texture.
- Make Ahead: Cook the polenta base and prep the mushroom topping ahead of time. Assemble just before serving to keep the texture right.