Skillet-Fried Polenta Bites with Marinara and Mozzarella

Quick Recipe Version (TL;DR)

• Yield: 16 bite-sized pieces (about 4 servings)
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes

Quick Ingredients

• 1 (18-ounce / 510 g) tube prepared polenta, well-chilled
• 2 tablespoons extra-virgin olive oil, divided
• 1 tablespoon unsalted butter (optional, for flavor)
• 1 cup (240 ml) marinara sauce
• 1 cup (100 g) shredded low-moisture mozzarella cheese
• 2 tablespoons grated Parmesan cheese (optional)
• 2 tablespoons chopped fresh basil or parsley
• 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)

Do This

• 1. Slice chilled polenta into 1/2-inch rounds (about 16 pieces) and pat dry with paper towels.
• 2. Season both sides lightly with salt and pepper.
• 3. Heat 1 tablespoon olive oil and the butter in a heavy skillet over medium heat (about 350°F / 175°C on an electric skillet). Pan-fry polenta 4–5 minutes per side until deeply golden and crisp. Work in batches, adding remaining oil as needed.
• 4. While polenta cooks, warm marinara in a small saucepan over low heat for 3–5 minutes.
• 5. Arrange crispy polenta rounds in the skillet or on a baking sheet. Top each with 1–2 teaspoons marinara and a generous pinch of mozzarella, then sprinkle with Parmesan and red pepper flakes if using.
• 6. Cover skillet over low heat for 2–3 minutes or broil at about 500°F / 260°C for 1–2 minutes until cheese is melted and bubbly. Garnish with chopped basil and serve hot.

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Why You’ll Love This Recipe

• Uses store-bought polenta for a fast, nearly effortless Italian-style snack.
• Crispy on the outside and creamy in the center with gooey melted mozzarella on top.
• Perfect bite-sized appetizer for entertaining, game night, or a cozy snack.
• Flexible and forgiving: swap sauces and cheeses or add toppings to suit your taste.

Grocery List

• Produce: Fresh basil or flat-leaf parsley
• Dairy: Shredded low-moisture mozzarella, Parmesan cheese, unsalted butter (optional)
• Pantry: 1 tube prepared polenta, marinara sauce, extra-virgin olive oil, kosher salt, black pepper, crushed red pepper flakes (optional)

Full Ingredients

For the Crispy Polenta Base

• 1 (18-ounce / 510 g) tube prepared, ready-to-slice polenta, well-chilled
• 2 tablespoons extra-virgin olive oil, divided
• 1 tablespoon unsalted butter (optional but adds great flavor and browning)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper

For the Topping

• 1 cup (240 ml) marinara sauce (your favorite store-bought or homemade)
• 1 cup (100 g) shredded low-moisture mozzarella cheese
• 2 tablespoons freshly grated Parmesan cheese (optional but highly recommended)
• 1/4 teaspoon crushed red pepper flakes (optional, for a gentle kick)

For Garnish

• 2 tablespoons finely chopped fresh basil or flat-leaf parsley
• Extra-virgin olive oil, for a light drizzle before serving (optional)

Step-by-Step Instructions

Step 1: Chill and Slice the Polenta

Keep the polenta tube refrigerated until you are ready to cook. Chilled polenta is much easier to slice cleanly and will hold its shape better in the skillet.

Place the tube on a cutting board and remove any plastic or packaging. Trim off and discard the rounded ends if they are uneven. Using a sharp knife, slice the polenta into rounds about 1/2 inch (1.25 cm) thick. Aim for roughly 16 slices total. Lay the slices flat and gently pat both sides dry with paper towels; this helps them brown nicely and reduces splattering in the pan.

Step 2: Season the Polenta Rounds

Arrange the polenta slices in a single layer on the cutting board or a tray. Lightly sprinkle both sides of each slice with kosher salt and freshly ground black pepper. The seasoning should be gentle here because the marinara and cheese are already flavorful and salty.

If you like, you can brush or rub a very thin film of olive oil onto each slice to help with browning, but this is optional since you will be using oil in the pan as well.

Step 3: Pan-Fry Until Golden and Crisp

Set a large heavy skillet (cast iron works especially well) over medium heat, or about 350°F / 175°C if using an electric skillet. Add 1 tablespoon of the olive oil and the 1 tablespoon butter (if using). When the butter is melted and the fat is shimmering, carefully add enough polenta rounds to form a single layer without crowding.

Cook the polenta for 4–5 minutes on the first side, without moving them too much, until the bottoms are a deep golden brown and crisp. Gently flip each slice with a thin spatula and cook the second side for another 4–5 minutes, again until nicely browned and crisp on the outside with a tender, creamy interior.

Transfer the cooked slices to a plate or to a parchment-lined baking sheet. Add the remaining 1 tablespoon olive oil to the skillet and repeat with the remaining polenta slices.

Step 4: Warm the Marinara Sauce

While the polenta cooks, place the marinara sauce in a small saucepan over low heat. Stir occasionally and let it warm gently for 3–5 minutes, just until steaming and starting to bubble around the edges. Keep the heat low so it does not splatter or reduce too much.

Alternatively, you can warm the marinara in a microwave-safe bowl, covered, for 1–2 minutes, stirring halfway through, until hot. Keep the sauce warm until you are ready to top the polenta.

Step 5: Assemble the Polenta Bites with Sauce and Cheese

Once all the polenta slices are crisped, arrange them in a single layer either back in the skillet (if it is oven-safe) or on a baking sheet. Leave just a little space between each slice so the cheese can melt without running together too much.

Spoon about 1–2 teaspoons of warm marinara onto the center of each polenta round, spreading slightly but leaving a little of the crisp edge exposed. Top each with a generous pinch of shredded mozzarella. Sprinkle the Parmesan evenly over the tops, then add a light pinch of crushed red pepper flakes if you enjoy a bit of heat.

Step 6: Melt the Cheese (Skillet or Broiler Method)

Skillet method (no oven needed): Reduce the stove to low heat. Cover the skillet with a lid and let the polenta bites heat for 2–3 minutes, just until the cheese is fully melted and starting to look stretchy and glossy. Check once or twice to avoid overcooking.

Broiler method (for a bubbly, lightly browned top): Preheat your oven broiler to high, about 500°F / 260°C if your oven shows a temperature. Place the skillet or baking sheet on a rack about 6 inches (15 cm) below the broiler element. Broil for 1–2 minutes, watching closely, until the cheese is melted and just beginning to brown in spots.

Step 7: Garnish and Serve Bite-Sized

Remove the polenta bites from the heat. Immediately sprinkle with the chopped fresh basil or parsley. If you like, finish with a very light drizzle of good-quality extra-virgin olive oil for a glossy, restaurant-style look.

Serve the skillet-fried polenta slices hot as bite-sized Italian-style snacks or appetizers. They are easy to pick up with small forks, toothpicks, or cocktail skewers and are best enjoyed while the outsides are still crisp and the cheese is warm and gooey.

Pro Tips

• Chill the polenta well: Cold, firm polenta slices hold their shape, brown better, and are less likely to crumble in the skillet.
• Do not overcrowd the pan: Give each slice a bit of space so steam can escape and the edges can crisp instead of turning soggy.
• Use a heavy skillet: Cast iron or another heavy-bottomed pan maintains steady heat, helping the polenta develop an even, golden crust.
• Brown deeply for best flavor: Wait to flip until the undersides are a rich golden color; that caramelization gives you great texture and taste.
• Serve immediately: The bites are at their best straight from the pan, when the contrast between crispy exterior and creamy center is most pronounced.

Variations

• Caprese-style bites: After adding marinara, top with a mix of mozzarella and a tiny slice of fresh tomato. Garnish with extra basil and a drizzle of balsamic glaze.
• Spicy arrabbiata version: Use a spicy arrabbiata sauce instead of regular marinara and increase the crushed red pepper flakes for a bolder bite.
• Extra-cheesy garlic bites: Stir a pinch of garlic powder into the marinara and add an extra tablespoon of Parmesan over the mozzarella before melting.

Storage & Make-Ahead

These skillet-fried polenta bites are best served fresh, but you can prepare parts of the recipe ahead. Slice the polenta up to 1 day in advance, layer the rounds between sheets of parchment paper, cover tightly, and refrigerate. You can also pan-fry the polenta up to 4 hours ahead; let the slices cool, then store covered at room temperature.

To serve later, re-crisp the plain polenta slices in a lightly oiled skillet over medium heat for 2–3 minutes per side. Then top with warmed marinara and cheese and melt as directed. Leftover assembled bites can be refrigerated in an airtight container for up to 2 days. Reheat in a 350°F / 175°C oven for 8–10 minutes until hot, though the texture will be softer and less crisp than when freshly made.

Nutrition (per serving)

Approximate values per serving (about 4 polenta bites): 210 calories; 9 g total fat; 4 g saturated fat; 24 g carbohydrates; 2 g fiber; 4 g sugar; 9 g protein; 480 mg sodium. Actual nutrition will vary based on specific brands of polenta, marinara, and cheese used.