What makes these Mediterranean-inspired polenta stacks truly remarkable is their deceptive simplicity and speed. You can have them ready for the oven in as little as 10 minutes of active prep time, making them an ideal choice for busy hosts who don’t want to compromise on flavor or presentation. The comforting warmth and robust flavors of these polenta bites are simply irresistible, making them perfect for any season, from a summer garden party to a cozy winter dinner.

The magic happens after a quick roast in the oven, transforming humble polenta rounds into golden, perfectly crispy discs. These are then generously topped with the ethereal whipped ricotta, fragrant with fresh rosemary, and beautifully complemented by the burst of sweetness from tender, roasted cherry tomatoes. The natural sugars in the tomatoes caramelize slightly during roasting, intensifying their flavor and creating a delightful counterpoint to the savory polenta and creamy cheese. For an extra touch of indulgence and visual appeal, finish each stack with a sprinkle of freshly grated Parmesan cheese and a scattering of delicate micro-greens. Not only do the micro-greens add a pop of vibrant color, but they also introduce a subtle, fresh peppery note that brightens the entire dish, making it look as good as it tastes.

Beyond their exquisite taste, these polenta stacks boast impressive dietary credentials. They are naturally vegetarian, making them a fantastic option for a wide range of guests and a wonderful addition to any meat-free menu. Furthermore, they are entirely gluten-free, suitable for individuals with celiac disease or those simply choosing to follow a gluten-free diet. This versatility ensures that everyone at your table can enjoy these delectable treats without worry, making them a truly inclusive dish for any gathering.

One of the best features of Crispy Polenta Stacks is their incredible adaptability. You can easily adjust their size to suit your needs – prepare smaller, delicate rounds for elegant, bite-sized appetizers, or opt for larger, heartier portions to serve as a satisfying main course. Their impressive presentation and delightful flavor make them a standout addition to any holiday table, family dinner, or special occasion. If you’re a purist who enjoys a more traditional, soft polenta, don’t miss our Creamy Polenta Recipe for a comforting classic that pairs well with hearty stews or roasted meats.

If you appreciate the fresh, bright flavors that tomatoes bring to a dish, you’ll also love these complementary recipes: explore our Easy Marinated Tomatoes for a quick and zesty side, discover the depth of flavor in Oven Roasted Tomatoes, indulge in the rich combination of Goat Cheese and Roasted Tomatoes, or whip up a refreshing Easy Tomato Salad. Each of these recipes perfectly highlights the versatility and deliciousness of fresh tomatoes, making them great companions to your polenta stacks or standalone dishes.

Crafting these delectable polenta stacks requires a few key ingredients, each playing a vital role in achieving that perfect balance of crispy texture and creamy, savory flavor. For precise measurements and step-by-step instructions, be sure to refer to the comprehensive recipe card located further down this page.

• Polenta: To streamline the cooking process, I highly recommend using a pre-prepared tube of firm polenta. This readily available ingredient is typically found in the pasta or international foods aisle of most grocery stores. Simply slice it into uniform 1-inch thick rounds, and you’re ready to go. This choice drastically cuts down on preparation time, making it ideal for quick appetizers. If you prefer a more hands-on approach or can’t find pre-cooked polenta, don’t worry – you can easily prepare your own firm polenta from scratch using instructions provided in the next section.
• Tomatoes: Sweet and juicy cherry tomatoes are the star here. A 12-ounce pack is ideal, and they are roasted whole, which concentrates their natural sugars and yields a delightful burst of flavor when you bite into them. Roasting transforms their acidity into a mellow sweetness, perfect for balancing the richness of the ricotta. You can also use grape tomatoes as a suitable alternative if cherry tomatoes are not available, as they offer a similar size and flavor profile.
• Seasoning: A simple yet effective blend of high-quality sea salt and freshly cracked black pepper is all you need to enhance the natural flavors of the polenta and tomatoes. The initial seasoning is vital for building the flavor base. For an extra touch of gourmet flair and a delightful textural contrast, a sprinkle of flaky sea salt just before serving is highly recommended; it provides a pleasant crunch and brightens the overall taste.
• Cheese: This recipe calls for a dynamic duo of cheeses. Firstly, smooth and creamy whipped ricotta cheese forms the luscious base atop the crispy polenta. Its mild, slightly sweet flavor and airy texture provide a wonderful, cooling counterpoint to the warm polenta and intense tomatoes. Secondly, freshly grated Parmesan cheese is used as a final flourish, adding a salty, umami depth and a hint of sharpness that truly elevates the dish, tying all the flavors together.
• Fresh Herbs: Rosemary is the hero herb in this recipe, infusing the whipped ricotta with its distinctive, aromatic piney notes that evoke the Mediterranean. Always opt for freshly minced rosemary if possible, as its flavor is far superior and more potent than its dried counterpart. However, if fresh rosemary is unavailable, you can substitute with dried rosemary, using about half the amount due to its concentrated flavor – approximately 1.5 teaspoons for the recipe.
• Olive Oil: A good quality extra virgin olive oil is essential for this recipe. It’s used for roasting the polenta and tomatoes to golden perfection, contributing to their crispy texture and delicious flavor. Additionally, a portion of the olive oil is incorporated into the ricotta to help achieve that desirable light and fluffy consistency when whipped. Its fruity notes also complement the other Mediterranean ingredients beautifully, adding richness without heaviness.

Crafting Your Own Firm Polenta from Scratch (Optional)

For convenience and speed, I often opt for a pre-packaged tube of ready-prepared firm polenta. This significantly reduces preparation time, allowing you to get these delightful stacks on the table much faster, often found in the refrigerated section of your grocery store. However, if you find yourself unable to locate pre-cooked polenta, or simply prefer the satisfaction of making it from scratch, crafting your own firm polenta is a straightforward process that yields equally delicious results and allows for greater control over texture and flavor.

To prepare firm polenta from scratch, start by purchasing a package of coarse-ground cornmeal (labeled as polenta). It’s crucial to use coarse-ground cornmeal rather than fine-ground, as fine meal can result in a pasty, gummy texture, whereas coarse-ground provides a more desirable granular feel and holds its shape better when cooled. Follow the specific instructions on your chosen polenta packaging, as liquid-to-polenta ratios and cooking times can vary slightly between brands. Generally, you’ll bring a liquid (water, vegetable broth for added flavor, or even milk for a creamier result) to a boil, then slowly whisk in the polenta while stirring constantly to prevent lumps from forming.

Continue stirring the pot frequently as the polenta simmers and gradually thickens. This process can take anywhere from 15 to 30 minutes, depending on the grind of your polenta. As it cooks, it will pull away from the sides of the pot. Once it has reached a very thick consistency, almost like a dense porridge that holds its shape, remove it from the heat. Pour the hot polenta into a lightly oiled baking dish (a loaf pan or an 8×8 inch square dish works well) or a shallow container, smoothing the top with a spatula. Allowing it to cool completely at room temperature, then transferring it to the refrigerator to chill and firm up for at least an hour (or preferably several hours), is essential before you attempt to slice it. Once firm, you can easily cut it into 1-inch thick rounds, just like the pre-packaged version, and proceed with the roasting steps in the recipe.

Step-by-Step Guide: How to Make Crispy Polenta Stacks

Creating these delightful Crispy Polenta Stacks is a surprisingly simple process that yields impressive results with minimal effort. Follow these clear, easy-to-understand steps to prepare a batch of these flavorful appetizers that will surely impress your guests and awaken their taste buds.

Step 1: Prepare the Polenta and Tomatoes for Roasting. Begin by preheating your oven to a robust 425°F (220°C). This high temperature is key to achieving that desirable crispy exterior on the polenta rounds and beautifully roasted, bursting tomatoes, ensuring quick and even cooking. Arrange your 1-inch thick polenta rounds and the whole cherry tomatoes evenly on a single large baking sheet. It’s crucial not to overcrowd the pan, as this can lead to steaming rather than roasting, preventing that coveted crispiness. Drizzle them generously with 2 tablespoons of extra virgin olive oil, ensuring each piece is lightly coated. The olive oil not only helps in crisping the polenta but also coats the tomatoes, allowing them to roast perfectly and caramelize their natural sugars. Next, sprinkle a teaspoon of freshly chopped rosemary over both the polenta and tomatoes. Rosemary’s fragrant, earthy notes will deeply infuse into both components during roasting, adding a wonderful aromatic depth. Finally, season everything liberally with a good pinch of sea salt and a generous grind of freshly cracked black pepper. Ensure all pieces are well-coated for maximum flavor penetration.

Step 2: Roast the Polenta and Tomatoes to Perfection. Carefully transfer the prepared baking sheet to your preheated oven. Roast the polenta and tomatoes for approximately 20-25 minutes. The high heat will quickly get to work, developing a golden crust on the polenta and softening the tomatoes. About halfway through the cooking time, take the baking sheet out and use tongs or a spatula to gently flip the polenta rounds. This ensures both sides achieve that beautiful golden-brown crispness and even cooking. Continue roasting until the polenta is wonderfully crispy on the outside, with a slightly chewy interior, and the cherry tomatoes have softened, begun to burst, and their flavors have become intensely sweet and concentrated. Keep a close eye on them during the final few minutes to prevent over-browning, especially on the polenta edges.

Step 3: Prepare the Fluffy Rosemary Whipped Ricotta. While your polenta and tomatoes are busy roasting in the oven, take this opportunity to prepare the star topping: the whipped ricotta. In a spacious bowl, combine 8 ounces of good quality ricotta cheese (you can use dairy-free ricotta if preferred, brands like Kite Hill work wonderfully for a vegan alternative), the remaining 2 tablespoons of extra virgin olive oil, and 2 teaspoons of freshly minced rosemary. Using a hand mixer (or a regular balloon whisk and some elbow grease for a good arm workout), whip the ricotta mixture vigorously until it transforms into a remarkably light, airy, and fluffy consistency. This process incorporates air, making the ricotta incredibly smooth and luxurious, a perfect creamy contrast to the crispy polenta. Taste the whipped ricotta and adjust seasoning with a tiny pinch of salt or a twist of pepper if needed, ensuring it’s perfectly balanced.

Step 4: Assemble and Serve Your Flavorful Stacks. Once the polenta is beautifully crispy and golden, and the tomatoes are soft, slightly caramelized, and bursting with flavor, it’s time for the final and most exciting step: assembly! Carefully transfer one or two crispy polenta rounds onto individual serving plates or a large platter for a stunning presentation. Generously dollop the light and fluffy rosemary whipped ricotta onto each polenta round, spreading it gently to cover the surface. Artfully arrange a few of the sweet, roasted cherry tomatoes on top of the ricotta, allowing their vibrant red color to pop against the white cheese. For the perfect finishing touch, finely grate some fresh Parmesan cheese over each stack; this adds another layer of savory depth and a beautiful visual element. Season lightly with flaky sea salt and a final twist of freshly cracked black pepper to enhance all the fresh flavors. If you desire, scatter a few delicate microgreens over the top for an added pop of color and fresh, subtle flavor that truly elevates the dish. These stacks are best served immediately while the polenta is still warm and crispy, offering the ultimate textural contrast that makes this appetizer so addictive.

Creative Variations: Ways to Customize Your Polenta Stacks

One of the joys of cooking is the freedom to adapt recipes to your personal taste, dietary needs, and available ingredients. These Crispy Polenta Stacks are incredibly versatile, offering numerous opportunities for delicious modifications that can transform them into a completely new experience. Feel free to experiment and make this recipe truly your own, tailoring it for different occasions or flavor preferences!

• Diverse Cheese Swaps: While rosemary whipped ricotta is a phenomenal choice, you can easily alter the creamy topping for a different flavor profile. Consider swapping it with a soft, tangy whipped goat cheese for a bolder, more piquant flavor, or use a smooth cream cheese like Philadelphia for a slightly sweeter, richer, and more approachable profile. A luxurious mascarpone cheese could also provide a decadent, velvety touch, especially if you want a richer appetizer.
• Exotic Herb Infusions: Rosemary offers a classic, earthy, and aromatic foundation, but don’t limit yourself! Infuse your whipped ricotta (or other cheese topping) with other fresh herbs. Thyme adds a delicate, earthy, and savory note; fresh basil brings a sweet, peppery freshness perfect for summer; chopped parsley offers a clean, vibrant taste; and tarragon provides a unique, slightly anise-like flavor that pairs beautifully with tomatoes. A blend of Mediterranean herbs like oregano and marjoram could also be exquisitely fragrant.
• Additional Roasted Vegetables: Expand the roasted vegetable component beyond just cherry tomatoes. Slice mushrooms (cremini or button) and roast them alongside the polenta for an earthy, umami addition. Thinly sliced bell peppers (red, yellow, or orange for color), tender zucchini rounds, or soft eggplant cubes would also roast beautifully and add extra color, texture, and nutrients to your stacks. Asparagus spears or small broccoli florets could also work well.
• Leafy Green Boost: For a touch of green, added nutrition, and a slight bitterness to cut through the richness, sauté some leafy greens. Quickly cook kale, spinach, or Swiss chard with a touch of garlic and olive oil. You can then layer these flavorful greens directly onto the polenta rounds before adding the cheese and tomatoes, creating a more substantial bite.
• A Hint of Sweetness or Tang: Just before serving, a delicate drizzle of good quality balsamic glaze or a reduction of balsamic vinegar can add a wonderful sweet and tangy counterpoint that really brings out the flavors of the tomatoes and rosemary, adding a sophisticated finish. A squeeze of fresh lemon juice could also add brightness.
• Introduce a Spicy Kick: If you enjoy a bit of heat, consider sprinkling a pinch of red pepper flakes over the polenta and tomatoes before roasting. Alternatively, you can mix a tiny amount of finely minced fresh chili or a dash of hot sauce into your whipped ricotta for a subtle, fiery kick.
• Boost with Protein: For a more substantial main dish or a heartier appetizer, you could add some crumbled, cooked Italian sausage, crispy pancetta or prosciutto, or even small pieces of grilled chicken or shrimp to the top of your stacks. This transforms them into a more complete meal.

Storage and Reheating Tips for Crispy Polenta Stacks

While these Crispy Polenta Stacks are undoubtedly best enjoyed fresh and warm, right after assembly, you might find yourself with leftovers or wish to prepare some components in advance to streamline your cooking. Proper storage can help maintain their quality, though it’s worth noting that the crispy texture of the polenta will naturally soften over time once it comes into contact with moist toppings.

If you have any leftover roasted polenta rounds, allow them to cool completely to room temperature before transferring them to an airtight container. Store them in the refrigerator for up to 3 days. It’s important to note that the polenta will retain its crispiness much better if stored separately from the whipped ricotta and roasted tomatoes, as the moisture from the toppings can cause the polenta to become soggy and lose its desirable crunch. Ideally, store the whipped ricotta in a separate airtight container in the fridge for up to 2-3 days, and the roasted tomatoes similarly. This compartmentalization ensures each component stays at its best.

When you’re ready to enjoy your stored polenta, the best way to reheat it and revive its crispy texture is in a hot oven or a toaster oven. Preheat your oven to around 375°F (190°C) and place the polenta rounds on a baking sheet. Reheat for 10-15 minutes, or until they are warmed through and have regained some of their crispness. The dry heat helps to re-crisp the edges. Avoid reheating in the microwave, as this method will almost certainly make the polenta soft, rubbery, and unappealing, destroying the very texture we’re aiming for. Once the polenta is reheated and crisp, you can then top it with your separately stored whipped ricotta and roasted tomatoes, ensuring the freshest possible experience, even with make-ahead components.

Achieving that perfect light and fluffy texture for your ricotta is easier than you think! A hand mixer is your best friend here, as it quickly and efficiently incorporates air into the cheese, yielding a beautifully smooth, airy, and spreadable consistency. Simply whip on medium-high speed for 2-3 minutes. However, if you don’t have a hand mixer, don’t despair; a regular balloon whisk will work just fine, though it will require a bit more manual effort and a few extra minutes of vigorous whisking. The key is to keep whisking until the ricotta is visibly lighter, smoother, and has increased slightly in volume. Remember, you’re not trying to make stiff peaks like egg whites, just a wonderfully airy and luxurious texture perfect for topping.

When preparing polenta from scratch, I highly recommend using coarsely ground cornmeal. This type of cornmeal, often labeled specifically as “polenta,” provides the best texture for firm polenta, resulting in a pleasant, rustic bite and ensuring it holds its shape well after cooling and slicing. It’s crucial to avoid fine cornmeal, which, while quicker to cook, tends to become overly pasty, glue-like, and lacks the desired granular texture that makes polenta so enjoyable and suitable for crisping.

If your homemade polenta turns out too runny, it’s usually an indication that you’ve added too much liquid relative to the cornmeal, or simply haven’t cooked it long enough for the cornmeal to fully absorb the liquid and swell. The good news is, it’s easily fixable! Simply continue cooking the polenta over low to medium heat, stirring constantly to prevent sticking and scorching. The continuous stirring and gentle heat will help evaporate excess liquid, allowing the polenta to gradually thicken to the desired firm consistency. Be patient, it will firm up! If it becomes too thick during this process, you can always add a splash more liquid to adjust.

Polenta naturally thickens considerably as it cools, often becoming quite dense and solid, especially if you’re aiming for firm polenta. If your polenta has become too thick, whether after initial cooking or upon reheating, it’s very easy to loosen it up. Gradually add a small amount of liquid – such as water, vegetable broth for savory depth, or even milk for a creamier result – while whisking continuously over low heat. Start with a tablespoon or two at a time and keep whisking until it reaches your desired smooth, workable consistency. This gentle rehydration will bring it back to a perfect texture for spreading or serving.

Absolutely! To make entertaining even easier, you can prepare the firm polenta rounds ahead of time. If making from scratch, it needs to chill to become firm anyway. Store the sliced polenta in an airtight container in the refrigerator for up to 3 days. The whipped ricotta can also be made a day in advance and stored in the refrigerator; just give it a quick whisk before serving to restore its fluffiness. Roasting the tomatoes can also be done a day ahead and stored in an airtight container. This pre-preparation allows for quick assembly just before serving, making these perfect for parties or busy weeknights.

While the components of the polenta stacks can be meal prepped (as mentioned above), the fully assembled stacks are best enjoyed fresh to maintain the crispy texture of the polenta. If you want to meal prep for individual servings, I highly recommend keeping the roasted polenta, whipped ricotta, and roasted tomatoes in separate airtight containers. Then, assemble them just before eating. You can quickly reheat the polenta in an oven or toaster oven for a few minutes to crisp it up again before topping with the fresh ricotta and tomatoes, ensuring a delicious and satisfying meal prep option.