Today we bring to the table quick and tasty baked polenta canapés with gorgonzola and walnuts, very easy to make!
Are you already preparing your Christmas menu? I’m still undecided, but I already know I’ll have fun preparing lots of quick and tasty appetizers, since time is tight!
This is one I’ve added to the list, a finger food that is delightful and presentable! Delicious oven-baked polenta canapés that will amaze your guests!
Perfect for appetizers, buffets, and occasions. If you have cookie cutters, you can also have fun making different shapes to make them even cuter.
We can top our canapés in a thousand ways, but I chose two ingredients that pair perfectly: gorgonzola and walnuts. However, we can also make them vegetarian or vegan to please everyone (read some examples at the end).
We can reheat the polenta in the oven, air fryer or in a pan. It only takes a few minutes to make it golden. And once at the table, it will be a real joy to enjoy it with friends and family!
Let’s see how to prepare these baked polenta canapés.
Before moving on to the preparation, don’t miss these tasty ideas for the Christmas holidays:
Ham rolls with potatoes and ricotta
Sandwich loaf cake for festivities
Shrimp and mushroom club sandwiches
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: about 30 canapés
- Cooking methods: Stovetop, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons, Christmas
Ingredients
- 6.35 oz cornmeal (for instant polenta)
- 3.04 cups Water
- Salt
- Gorgonzola (1 teaspoon per canapé)
- Walnut halves (half per canapé)
Tools
- Saucepan
- Whisk
- Parchment paper
- Rolling pin
- Cookie cutters
Preparation
Take the package of cornmeal for instant polenta. I used Polenta Valsugana and followed the instructions exactly for both the grams of cornmeal and the water.
To save time, I preferred to use this type of cornmeal. Anyone who wants can opt for traditional yellow polenta and follow the classic cooking times.
For those in a bigger hurry, precooked polenta blocks can be used.
Take a saucepan, pour in the water, add a pinch of salt, and bring to a boil.
As soon as the water begins to boil, add the cornmeal and stir constantly with a whisk to prevent lumps.
After about 8-10 minutes, the polenta is ready. Turn off the heat and pour the polenta onto a sheet of parchment paper.
Cover with another sheet of parchment paper and use a rolling pin to spread it evenly to a thickness of about 0.39 inches, max 0.79 inches.
Take cookie cutters.
If you have Christmas-themed cookie cutters, use them, otherwise, a glass or coffee cup will do to cut out your canapés.
Try to minimize wastage by placing the cutter close to the shape left after cutting out the canapé.
Of course, keep the polenta scraps which you can reheat separately with mozzarella and tomato sauce.
Once all your canapés are ready, place them on a baking sheet and reheat them in the oven just for 5-10 minutes at 356°F to make them golden.
Then, arrange them on a serving plate, put a teaspoon of gorgonzola and a walnut on each.
The heat from the freshly baked canapé will melt the gorgonzola and it will be divine! Trust Gabry!
Serve immediately… there won’t be any left! Enjoy your meal and see you at the next recipe!
You can prepare the polenta canapés without topping them the day before and store them in the fridge covered with plastic wrap.
Shortly before serving, reheat the canapés in the oven and top them. The number of canapés you get with these quantities is approximate.
Depending on the size of the cutters you use, you will get more or less pieces.
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