Fried Polenta Bites with Whipped Goat Cheese

A rectangular slice of golden polenta topped with creamy white sauce, sautéed mushrooms, and chopped chives, served on a wooden board.

5 from 1 vote

Fried Polenta Bites with Whipped Goat Cheese

These Fried Polenta Bites with Whipped Goat Cheese are the ultimate holiday appetizer—crispy on the outside, creamy and tangy in the center, with just the right touch of sweetness from truffle honey. Elegant yet easy to prep ahead, they’re a total crowd-pleaser that make entertaining feel effortless.

Prep Time25

Cook Time30

Total Time55

Course: Appetizer

Cuisine: American

Keyword: fried polenta, whipped goat cheese

Servings:

Ingredients

For the Polenta Base

1 cup polenta or cornmeal - Shortcut Option: Use 1 roll of pre-made polenta (the kind sold in a cylinder). Slice into ½-inch rounds or squares and fry as directed below.
3 cups water
1 cup milk
2 tbsp butter
½ cup grated Parmigiano Reggiano
Salt and pepper to taste
Neutral oil for frying

For the Whipped Truffle Goat Cheese

6 oz Montchevre classic goat cheese softened
2 –3 tbsp heavy cream adjust for texture
1 tsp lemon zest
1 tsp lemon juice
Salt to taste

For the Roasted Mushrooms

4 oz mushrooms white, cremini, or your choice, thinly sliced
Olive oil
Salt and pepper

To Finish

Truffle honey for drizzling
Chives finely chopped, for garnish

Instructions

Cook the Polenta (if making from scratch):

Bring water and milk to a simmer in a medium pot. Slowly whisk in the polenta and cook over low heat, stirring often, until thick and creamy, about 20–25 minutes or according to package directions. Stir in butter, Parmigiano, salt, and pepper.
Set the Base:
Line a small sheet tray with parchment and lightly oil it. Spread the hot polenta evenly into the tray (about ½-inch thick) and smooth the top. Let cool completely, then cover and refrigerate for at least 2 hours, or until firm.

Cut & Fry:

Lift the set polenta out of the tray and cut into small squares or rounds.
(If using pre-made polenta, slice into ½-inch pieces.)
Heat a thin layer of neutral oil in a skillet over medium-high heat. Fry the polenta until golden and crisp on both sides, about 2–3 minutes per side. Transfer to paper towels and season with salt while hot.

Roast the Mushrooms:

Preheat the oven to 400°F. Toss the thinly sliced mushrooms with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast until golden and crisp, 15–20 minutes, flipping halfway through.

Make the Whipped Goat Cheese:

In a small bowl or food processor, whip Montchevre goat cheese with heavy cream, lemon zest, and lemon juice until light, airy, and smooth. Season with a pinch of salt.

Assemble:

Transfer the whipped goat cheese to a piping bag (or a zip-top bag with the corner snipped). In a zigzag motion, pipe the goat cheese over each warm polenta cake.
Top with a few roasted mushroom slices, drizzle with truffle honey, and finish with finely chopped chives.

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