These polenta cups look like the kind of appetizer you planned well in advance, but they are much easier than they seem. Crisp around the edges, soft in the center, and topped with a fresh tomato filling, they work well for parties, buffets, or a light starter.
The filling brings a little heat, a little salt, and a cool spoonful of sour cream on top. That mix keeps them fresh and lively, while the baked polenta cups add a warm, savory base.
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Why You'll Want to Make These
The texture is what makes these stand out. You get a firm polenta shell with a juicy filling, which feels more interesting than the usual cracker or toast appetizer. They are also easy to spread out over time.
The cups need to chill before baking, which makes this a good make-ahead recipe when you are planning for guests.
What you need
For the polenta cups
- Water, milk, and vegetable stock: These cook the polenta and give it more flavor than water alone.
- Dry polenta: This forms the base of the cups and firms up nicely after chilling.
- Parmesan: Adds a savory, salty note to the polenta.
- Butter: Makes the polenta richer and smoother.
For the filling
- Fresh tomatoes: Bring freshness and juiciness to balance the warm cups.
- Onion: Adds a little bite and depth.
- Red chili pepper: Gives the filling a little heat.
- Salami: Brings salt and a savory edge.
- Parsley: Freshens everything up.
- Lime juice: Freshens the filling and gives a citrusy flavor.
- Sour cream: Spoon this on top just before serving for a cool, creamy finish.
How to make it
- Step 1: Heat the water, milk, and stock. Stir in the polenta and cook on low until thick, then mix in the Parmesan and butter.
- Step 2: Grease a muffin pan, spoon in the warm polenta, and press the center down to form cups. Chill until firm. Bake the polenta cups until hot and lightly crisp.
- Step 3: While the polenta cups bake, mix the tomato filling and let it sit for a few minutes.
- Step 4: Fill the warm cups, top with sour cream, and finish with parsley. Serve right away.
Top Tips
- Grease the pan well: That helps the cups release more easily after chilling.
- Shape them while the polenta is warm: Once it cools, it is much harder to press neatly.
- Let the filling sit briefly: This gives the flavors a little time to come together.
Serve with
These work well with other Italian-style appetizers like bruschetta with tomatoes and goat cheese or caprese bites. They also make a good starter before Salmon pasta or a simple pasta salad meal.
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Ingredients
Polenta cups
- 2 cups water
- 1 cup whole milk
- ⅔ cup vegetable stock
- 1½ cup dry polenta
- ¾ cup Parmesan cheese, grated
- 2 tablespoons butter
Tomato filling
- 2 tomatoes, chopped
- 1 small onion, chopped
- 1 red chili pepper, without seeds, chopped
- 1 oz. salami, sliced fine
- 2 teaspoons Fresh Parsley, chopped
- 1 tablespoon lime juice
- 1 cup crème fraîche, or sour cream
- Fresh Parsley, garnish
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Polenta cups
- Heat the water, milk, and vegetable stock in a saucepan2 cups water, 1 cup whole milk, ⅔ cup vegetable stock
- Once boiling, stir in the polenta and cook over low heat for about 5 minutes, stirring often, until thick.1½ cup dry polenta
- Stir in the Parmesan and butter.¾ cup Parmesan cheese, 2 tablespoons butter
- Grease a muffin pan well with butter.
- l. Spoon the warm polenta into the cups and press the center of each one with a small glass to form a cup shape.
- Chill for 1 hour in the fridge.
- Preheat the oven to 480 °F.
- Remove the polenta cups from the pan, place them on a baking sheet or grill pan, brush lightly with oil, and bake for 10 minutes.
Tomato filling
- While the cups bake, mix the tomatoes, onion, chili pepper, salami, parsley, and lime juice. Let the filling sit for 15 minutes.2 tomatoes, 1 small onion, 1 red chili pepper, 1 oz. salami, 2 teaspoons Fresh Parsley, 1 tablespoon lime juice
Serving time
- Fill the warm polenta cups with the tomato mixture, top with crème fraîche, and garnish with parsley. Serve right away.1 cup crème fraîche, Fresh Parsley
Notes
- Refrigerator: Store the baked polenta cups and the tomato filling separately in airtight containers in the fridge.
- Reheat the cups in the oven, then fill and top before serving.
- Freezing is not recommended.
Nutrition
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