Polenta Appetizer Tartines, a delicious and original recipe for an aperitif (or appetizer) that’s different from the usual.
Crunchy and full of flavor, they are a great alternative to classic finger foods. Ideal for parties, dinners with friends, or a quick aperitif, they are made with few ingredients and captivate at the first bite.
The base of this recipe is cooked polenta, which is allowed to cool, sliced, and then fried to achieve a golden and crispy texture. To complete the dish, an irresistible combination: capocollo and pecorino romano.
These tartines are versatile and easy to customize: you can add aromatic herbs, a sprinkle of black pepper, or even a cheese cream to make them even more delicious. Perfect to accompany a glass of wine or a cocktail, the fried polenta tartines are an original idea to surprise your guests with a rustic and flavorful appetizer. If you love polenta-based recipes, you can’t miss this irresistible version!
At the end of the recipe, in the FAQ section, I have answered some questions about this preparation. If you still have doubts or curiosities, write a comment or use the contact form at the end of the page.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 20 Pieces
- Cooking methods: Frying
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 45.32 (Kcal)
- Carbohydrates 2.67 (g) of which sugars 0.03 (g)
- Proteins 2.10 (g)
- Fat 3.06 (g) of which saturated 0.88 (g)of which unsaturated 0.78 (g)
- Fibers 0.14 (g)
- Sodium 223.65 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Polenta Tartines Ingredients
- 10.58 oz cooked polenta
- 3.53 oz capocollo
- 1.76 oz pecorino romano
- peanut oil (for frying)
Tools
- Cutting Board
- Knife
- Pan
- Slotted Spoon
- Greaseproof Paper
Polenta Tartines Recipe
Start preparing the polenta tartines by slicing the already cooked polenta into slices about 1/8-1/6 inch thick.
If you’re using ready-made polenta, dry it well with kitchen paper towels.
Heat the peanut oil in a pan with high edges.
Add the polenta slices, no more than 3-4 at a time.
Fry them for 7-8 minutes, turning them halfway through cooking.
Transfer the fried polenta slices onto a tray covered with paper for frying and let them dry well from excess oil.
Top the “tartines” with cured meats and cheeses, I chose capocollo and aged pecorino romano.
Serve the polenta tartines for your appetizers and aperitifs.
Polenta Tartines
Check this section to clarify your doubts; if you don’t find the answer to your question, comment or write to me using the form below.
Find many other ideas in the menu Appetizer, Starter, and Brunch.
FAQ
How can I make the polenta tartines lighter?
If you want to avoid frying, you can cook them in an air fryer at 392°F for about 10-12 minutes, turning them halfway through cooking. Alternatively, you can bake them in a fan oven at 428°F for 15 minutes, brushing them with a little oil.
What other toppings can I use?
You can customize the tartines with ingredients such as speck, prosciutto crudo, gorgonzola, stracchino, or sautéed mushrooms. Even a sprinkle of black pepper or a truffle cream will make them even tastier.
How do I store leftover tartines?
If there are leftovers, store them in the fridge for 1-2 days in an airtight container. Reheat them in the oven at 356°F for 5-10 minutes or in an air fryer to restore crispiness. Avoid the microwave, as it would make them soggy.
With polenta, I also made Polenta and Beef Ragù, a substantial one-dish
For questions, curiosities, or if you want to collaborate with me, use the contact form below:
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