Layers of creamy polenta, ham and plenty of cheese make these stackers the ultimate snack.
Polenta is a fun alternative to bready appetizers, especially when you're feeding people with gluten allergies. I recently had the idea for these fun stacked polenta ham and cheese bites, but when I first made them, they totally fell apart on me! I made a few tweaks in the recipe and finally got it right. It was totally worth the extra effort because the final outcome was fantastic!
One important step in making these right is making sure to fully cook the polenta. Sometimes when I'm making polenta I only cook it about half the time to retain a little more texture, but when you want it to be nice and firm, you have to cook it for the full 45 minutes. When you taste the polenta it'll be super creamy and not have that gritty texture anymore.
To get started, whisk the cornmeal into simmering milk and chicken stock.
It will thicken up right away. Just keep cooking and stirring.
Nice and thick.
Put 1/3 of the polenta into a baking dish and top it with some ham.
Then cheese. Yum.
Once it cools, cut out the rounds with a cookie cutter or empty can. Make sure you make forceful cuts to have a nice smooth stack.
Bake these at 450ºF to get browned and crispy.
Top them with some cheese before a final broil.
Oh yeaaaaaaah. Cheesy, crispy on the outside, and soft in the middle.
These are really tasty snacks!
Dan Whalen (@tFimB) is happy these were worth the extra testing. He has been blogging for over 6 years at The Food in my Beard; check Dan's Tablespoon profile often to try his recipes with creative international spins!