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Cheesy Shrimp Polenta Bites

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Hello from Idaho, friends! So far, I’ve been working the fields to dig up spuds, eating my fair share of potatoes, and enjoying Idaho sunsets.

Cheesy Shrimp Polenta Bites - easy gluten-free party appetizer! | healthynibblesandbits.com

It’s so peaceful out here, and it is a welcome break from city life in California. I can’t wait to be horseback riding for the first time later today, and I’ll be sure to share photos from this trip!

Cheesy Shrimp Polenta Bites - easy gluten-free party appetizer! | healthynibblesandbits.com

Today’s a special day because we’re having a virtual baby shower for Michelle from Vitamin Sunshine! One of the most popular recipes on my blog are these shrimp spring rolls with peanut sauce, which were adapted from Michelle’s fresh spring rolls recipe. If you haven’t tried out that these spring rolls recipes, what are you waiting for? They’re so delicious and easy to make.

I’m so happy to be joining a great group of food bloggers to celebrate the birth of Michelle’s baby boy, Xander! We’re having a sea themed baby shower, and I am bringing my cheesy shrimp polenta bites to the party.

Cheesy Shrimp Polenta Bites - perfect gluten-free appetizer! | healthynibblesandbits.com

MASTER LISA’S MISTAKES (AKA COOKING NOTES)

  • Make sure that you start whisking the cornmeal right when you pour it into the boiling liquids. The cornmeal clumps up very quickly, and you don’t want to find lumps of cornmeal in your polenta.
  • I’ve also tried pan frying these bites with olive oil. It cooked a bit faster than the oven, but the texture of baked polenta bites is much better. The baked version is crispier and draws out the flavor of the cheese more. The pan-fried version just tasted greasier.
  • The sun-dried tomato pesto is not necessary for enjoying the polenta bites, but I thought it added a nice flavor.
Cheesy Shrimp Polenta Bites - easy gluten-free party appetizer! | healthynibblesandbits.com
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Author: Lisa Lin

Cheesy Shrimp Polenta Bites

Crispy, cheesy polenta bites are topped with shrimp, tomatoes, feta, and sun-dried tomato pesto. Perfect as an appetizer! Serves 20.

Ingredients

Polenta Bites

  • 2 cups (480ml) low-fat milk (I used 2% milk)
  • 1 cup (240ml) water
  • 1 cup (140g) cornmeal
  • salt and pepper, to taste
  • 1 TBS butter
  • 1 cup (3oz/85g) cheese (I used a mixture of parmesan and cheddar)

Shrimp

  • 1 1/2 TBS olive oil
  • 1 lb (450g) shrimp, shelled and deveined
  • salt

Optional Garnish

  • chopped tomatoes
  • feta cheese
  • microgreens

Sun-Dried Tomato Pesto (optional)

  • 2 oz (55g) sun-dried tomatoes
  • 1 small tomato, about 100g, seeded and chopped
  • 1 oz (30g) walnuts
  • 0.75 oz (20g) parmesan cheese
  • 1 TBS olive oil
  • 2 tsp lemon juice
  • pinch of salt

Instructions

  • Grease a 9×13-inch baking pan with olive oil or cooking spray. Set aside.
  • Boil milk and water in a large saucepan over medium-high heat. When the liquids boil, add a pinch of salt and some pepper. Add corn meal and whisk immediately to prevent clumping. Reduce heat to a simmer and whisk cornmeal frequently.
  • In 2 to 3 minutes, when the cornmeal mixture thickens, turn off the heat. The cornmeal should have soaked up nearly all liquids at this point. Stir in the butter and cheese.
  • Pour polenta onto the prepared baking pan and spread evenly. I find using a greased rubber spatula makes this step much easier. Cover pan with plastic wrap and refrigerate for an hour or overnight.
  • Preheat oven to 400 degrees F (205 degrees C). Line a large baking sheet with parchment paper and grease with cooking spray.
  • Take the polenta out of the refrigerator. Run a rubber spatula or a knife around the edges to help release the polenta. Flip the pan upside down on top of a cutting board. Using a 2-inch cookie cutter, cut out polenta rounds. You should be able to get 20 of them.
  • Place polenta rounds on top of the lined baking sheet and bake for 20 minutes, flipping halfway through.
  • Start cooking shrimp when there is about 10 minutes left for the polenta. Heat oil over a sauté pan over medium-high heat. When the pan is hot, add shrimp. Cook each side for 3 to 4 minutes.
  • If you want to try the sun-dried tomato pesto, blitz all the pesto ingredients in a food processor or blender. If the pesto is too thick, add water one tablespoon at a time. You may need to adjust the salt if you add more water.
  • Serve polenta bites with some pesto (if using), shrimp, tomatoes, feta, and microgreens. Enjoy!
Did you make this recipe?Tag @hellolisalin or leave a star rating and comment on the blog!
Category: Appetizer, Gluten Free
Virtual Baby Shower for Vitamin Sunshine

Appetizer

Roast Smoked Salmon and Mango-Avocado Salsa Cups | Healthy Recipe Ecstasy
Cheesy Shrimp Polenta Bites | Healthy Nibbles and Bits
Miso Butter Scallop | Omnivore’s Cookbook

Mains

Lobster and Bacon Mac and Cheese | Wok and Skillet
Baked Skinny TEX MEX Fish | Bam’s Kitchen
Roasted Hatch Chili & Jicima Salmon | Strength and Sunshine

Sides

Baby Bok Choy with Beech Mushrooms | No Gojis No Glory
One Pan Caramelised Vegetables | The Big Man’s World

Dessert & Drink

Paleo Spiced Almond Sugar Cookies | Cotter Crunch
Simple Vanilla Cupcakes from Scratch | Natural Chow
Autumn Sangria | Simply Fresh Dinners

Lisa Lin Head Shot

Hello! I’m Lisa Lin

Here, you’ll find well-tested Asian recipes, pantry guides, and recipes from my sassy mother, Mama Lin. Through my recipes and cooking videos, I hope to honor the food and traditions that surrounded my Chinese American upbringing.

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    • Lisa says

      Thank you, Whitney!!! Let me know if you try it, and hope you are doing well too! I just got back from a trip to Idaho, and I need some time to catch up with blogging stuff!

      Reply

  18. Karen @ The Food Charlatan says

    Oh man, this looks like the best baby shower of all time!! And I love polenta. Why do I never eat it?? i need to change that stat. PS I hope you had fun horseback riding, and that you can still feel your legs! Weirdest sensation ever!

    Reply

    • Lisa says

      Oh my gosh, my legs! The whole time, I felt like I was positioning my legs at very odd angles. My guide also kept telling me to kick my horse a little because she was going so slowly, but even those kicks were not easy to do! I had an amazing time though!

      Reply

  22. Traci | Vanilla And Bean says

    That first shot!! THAT FIRST SHOT!! OMGeee just spectacular, master Lisa! And too, these little bites are divine. I can imagine serving these up at a little party and the guests being like ‘where did you get this recipe’ and loving every last bite! Thank you my dear! How was your horseback ride?

    Reply

    • Lisa says

      Thank you SO MUCH, Traci!! We definitely had to move around the house a bit to get that one!

      Horseback riding was a ton of fun! I was a bit nervous in the beginning because the guides didn’t really do anything to show me how to guide the horse, and I felt so unbalanced. Then, when I realized that all the horses follow one another in a single line during the ride, I definitely eased up a lot. My legs definitely felt weird when I dismounted the horse, though! Also, no one would believe me when I said I was riding the horse for the first time! I’m such a city girl!

      Reply

  25. S. Stone says

    Where is the recipe? I only see cooking advice, a picture and comments, no recipe. I’d like to try these.

    Reply
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