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DairyPicnicSeasonalUnder 1 HourUnder 45 MinutesSummerBBQPartySnacksKid-FriendlyBrunchAppetizers4th of JulyUnder 30 MinutesEasyVegetarianItalianNorth American

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!

Brittany Williams
Tasty Team
Total Time

20 minutes

20 min

Prep Time

10 minutes

10 min

Cook Time

10 minutes

10 min

Cherry Tomato Polenta Bites
Total Time

20 minutes

20 min

Prep Time

10 minutes

10 min

Cook Time

10 minutes

10 min

Ingredients

for 15 servings

  • 1 (18-ounce) tube precooked polenta
  • 2 tablespoons olive oil
  • kosher salt, to taste
  • ½ cup fresh or store-bought pesto
  • 1 (8-ounce) fresh mozzarella cheese ball or log
  • 1 pint cherry tomato
  • fresh chive, cut into 30 (1-inch) pieces
  • 15 fresh basil leaves
  • balsamic glaze, optional

Nutrition Info

  • Calories 95
  • Fat 6g
  • Carbs 5g
  • Fiber 0g
  • Sugar 1g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. Slice the polenta crosswise into 15 (about ½-inch-thick) rounds. Set aside.
  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. (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. While the polenta cooks, slice the mozzarella into ¼-inch-thick pieces, and cut the tomatoes in half.
  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. Serve with balsamic glaze, if desired.
  7. Enjoy!
  8. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.

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Cherry Tomato Polenta Bites