Cheesy Polenta Bites with Brussels Sprouts and Pancetta transform humble cornmeal into an extraordinary appetizer that captures the essence of Italian comfort food in bite-sized perfection. These golden, creamy polenta rounds are enriched with Parmesan cheese and topped with a savory mixture of crispy pancetta and caramelized Brussels sprouts that creates an irresistible combination of textures and flavors. The creamy, cheesy base provides the perfect canvas for the smoky saltiness of pancetta and the earthy sweetness of properly cooked Brussels sprouts. Each bite delivers a sophisticated balance that feels both rustic and refined, making these polenta bites ideal for entertaining, holiday gatherings, or any time you want to impress guests with something a little different. The make-ahead friendly nature of this recipe makes it perfect for party planning, as the polenta can be prepared in advance and simply topped and warmed before serving.
Serves: 6-8 people as appetizers (makes about 24 bites)
Total Time: 1 hour 15 minutes (including chilling time)
Prep Time: 30 minutes
Cook Time: 45 minutes
Ingredients
For the Polenta:
- 4 cups chicken or vegetable broth
- 1 cup coarse polenta (cornmeal)
- 1/2 cup grated Parmesan cheese
- 3 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil for brushing
For the Brussels Sprouts and Pancetta Topping:
- 1 pound Brussels sprouts, trimmed and halved
- 4 oz pancetta, diced
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 1/4 cup white wine (optional)
- 2 tablespoons balsamic vinegar
- 1/4 cup toasted pine nuts
- 1/4 cup additional Parmesan cheese, grated
- 2 tablespoons fresh thyme leaves
- Salt and pepper to taste
Equipment Needed
- 9×13 inch baking dish
- Large skillet
- Medium saucepan
- Whisk
- 3-inch round cookie cutter or glass
- Baking sheets
- Parchment paper
- Sharp knife
Instructions
Prepare the Polenta Base
Line a 9×13 inch baking dish with parchment paper and lightly grease. In a medium saucepan, bring the broth to a boil over medium-high heat. Slowly whisk in the polenta in a steady stream to prevent lumps from forming.
Cook the Polenta
Reduce heat to low and cook, stirring frequently, for 15-20 minutes until the polenta is thick and pulls away from the sides of the pan. The grains should be tender and creamy. Stir in the Parmesan cheese, butter, salt, and pepper until well combined.
Set the Polenta
Pour the hot polenta into the prepared baking dish and spread evenly with a spatula. The layer should be about 3/4 inch thick. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate for at least 30 minutes until completely set and firm.
Cook the Pancetta
While the polenta chills, heat a large skillet over medium heat. Add the diced pancetta and cook for 5-7 minutes, stirring occasionally, until crispy and golden brown. Transfer the pancetta to a paper towel-lined plate, leaving the rendered fat in the pan.
Prepare the Brussels Sprouts
Add the halved Brussels sprouts to the same skillet with the pancetta fat, cut-side down. Cook without moving them for 3-4 minutes until the cut sides are golden brown and caramelized. Add the chopped shallots and cook for another 2 minutes.
Finish the Topping
Add the minced garlic and cook for 30 seconds until fragrant. Pour in the white wine if using, and balsamic vinegar, scraping up any browned bits from the bottom of the pan. Cook until the liquid is mostly evaporated. Return the crispy pancetta to the pan and stir in the pine nuts and fresh thyme. Season with salt and pepper to taste.
Cut the Polenta
Remove the polenta from the refrigerator and use a 3-inch round cookie cutter or glass to cut circles from the set polenta. You should get about 24 rounds. Alternatively, cut into squares if you prefer.
Prepare for Baking
Preheat the oven to 425°F. Line baking sheets with parchment paper and arrange the polenta rounds on the sheets, leaving space between each one. Brush the tops lightly with olive oil.
Bake the Polenta Bites
Bake for 15-20 minutes until the edges are golden and the tops are lightly crispy. The polenta should be heated through and have a slight crust.
Add Toppings and Final Bake
Remove from oven and top each polenta round with a spoonful of the Brussels sprouts and pancetta mixture. Sprinkle with additional Parmesan cheese and return to the oven for 5 more minutes until the cheese melts.
Serve Warm
Arrange on a serving platter and serve immediately while warm. Garnish with additional fresh thyme if desired.
Make-Ahead Tips
Polenta Base: The polenta can be made up to 2 days ahead and kept refrigerated. Cut into rounds the day of serving.
Topping: The Brussels sprouts and pancetta mixture can be prepared a day ahead and reheated gently before topping the polenta.
Assembly: For parties, you can cut the polenta and arrange on baking sheets up to 4 hours ahead. Cover and refrigerate until ready to bake.
Pro Tips for Perfect Polenta Bites
Stir Constantly: When cooking polenta, frequent stirring prevents lumps and ensures a smooth, creamy texture.
Use Good Broth: The flavor of your broth directly impacts the final taste, so use high-quality chicken or vegetable broth.
Don’t Rush the Brussels Sprouts: Let them get properly caramelized for the best flavor and texture.
Sharp Cuts: Clean your cookie cutter between cuts for the cleanest edges on your polenta rounds.
Serving Suggestions
These elegant bites are perfect for cocktail parties, holiday entertaining, or as a sophisticated starter for an Italian-themed dinner. Serve alongside other antipasti like olives, cured meats, and cheese, or pair with a crisp white wine like Pinot Grigio or Prosecco.
Variations
Mushroom Version: Replace Brussels sprouts with mixed wild mushrooms for an earthy alternative.
Vegetarian Option: Omit pancetta and add toasted walnuts and dried cranberries to the Brussels sprouts.
Herb Polenta: Add fresh herbs like rosemary or sage to the polenta base for extra flavor.
Different Cheeses: Try Gorgonzola, Fontina, or aged Pecorino instead of Parmesan for different flavor profiles.
Storage
Leftover polenta bites can be stored in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes to restore crispiness. The polenta base can also be frozen for up to 3 months before cutting and topping.
These Cheesy Polenta Bites with Brussels Sprouts and Pancetta prove that simple ingredients, when treated with care and creativity, can create something truly spectacular that will have your guests asking for the recipe.
