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    Home » Recipes » Blog

    Baked Sweet Potato Polenta Bites - Gluten Free

    June 5, 2015 By Sara McCleary Updated February 15, 2021 - This post may contain affiliate links

    Jump to Recipe

    A while back I shared my baked polenta chip & smoked sage salt recipe. That recipe became a firm favourite at my place, so much so I needed to change it up a little for variety. Enter the new family favourite, baked sweet potato polenta bites.

    As mentioned then, I will never fry polenta chips, or in this case bites, again. Baking the bites is far healthier for you, plus there is less mess involved. And who doesn’t like a little less mess in the kitchen?

    Baked Sweet Potato Polenta Bites | www.bellyrumbles.com

    These sweet potato polenta bites are easy and stress free to make. Perfect to make ahead to the baking stage if you are entertaining.

    Baked Sweet Potato Polenta Bites | www.bellyrumbles.com

    There is just one downfall with this recipe. Being bite sized, I found I just kept popping them in my mouth and eating, and eating, and eating! Next thing I knew the bowl was empty leaving me wondering, “Did I really just eat all of those??”.

    Sara xxx

    Baked Sweet Potato Polenta Bites

    Recipe Author: Sara McCleary
    Baked sweet potato and polenta bites. Flavoured with gruyere and thyme. Easy to make, healthier for you than fried, and are gluten free. They taste sensational as well.
    Print Recipe Pin Recipe Save RecipeSaved!
    Prep Time 8 hrs
    Cook Time 25 mins
    Total Time 8 hrs 25 mins
    Course Canapés &amp
    Cuisine American, Australian
    Servings 10
    Calories 167 kcal

    Ingredients

    • 1 L water
    • 200 grams sweet potato
    • 160 grams polenta
    • 130 grams gruyere cheese grated
    • 50 grams butter
    • 5 grams thyme leaves
    • salt and pepper to season

    Instructions
     

    • Cook sweet potato either via boiling in water or microwaving until tender and then mash.
    • Line a rectangular brownie tin with plastic wrap.
    • In a large saucepan bring stock to the boil. Add polenta and reduce to a simmer. Continuously stir until the polenta is cooked through and all the stock has been absorbed. It is important that the polenta has absorbed all the liquid and the mixture is stiff and thick.
    • Remove pan from heat and stir through sweet potato, gruyere, butter and thyme. Add salt and pepper to taste.
    • Leave to cool slightly and then place mixture in tin and smooth out evenly. Place plastic wrap over the top of the polenta mix. Smooth well with hands and place in the fridge for a few hours until chilled and set. I find it works best when left in the fridge overnight.
    • When the polenta is set and you are ready to cook, preheat oven at 180 deg C (360 deg F).
    • Remove wrap from the top of the polenta, and carefully turn out in one piece on to a chopping board. Remove the rest of the wrap. Cut polenta into 2cm square bites.
    • Place in the oven and bake for around 25 minutes until golden and crunchy.

    Notes

    GENERAL COOK’S NOTES
    All oven temperatures are for a conventional oven, if using fan forced lower the temperature by 20 Deg C (70 Deg F).
    All measurements are Australian tablespoons and cups. All measures are level, and cups are lightly packed unless specified;
    • 1 teaspoon equals 5ml
    • 1 tablespoon equals 20 ml (Nth America, NZ & UK use 15ml tablespoons)
    • 1 cup equals 250ml (Nth America use 237ml)
    • 4 teaspoons equals 1 tablespoon
    • I use the below unless specified in my recipes;
    Herbs are fresh | Vegetables are of a medium size | Eggs are roughly 60 grams in weight (large) 
    NUTRITIONAL INFORMATION BELOW IS A GUIDE ONLY

    Nutrition

    Serving: 1gramsCalories: 167kcalCarbohydrates: 17gProtein: 6gFat: 8gSaturated Fat: 5gTrans Fat: 1gCholesterol: 25mgSodium: 96mgPotassium: 104mgFiber: 1gSugar: 1gVitamin A: 3144IUVitamin C: 1mgCalcium: 144mgIron: 1mg
    Keyword gluten free sweet potato recipe, healthy entertaining recipes, what to make with polenta
    Did You Make This Recipe?I do a happy dance when people share how they went. Tag me on Instagram or Twitter @bellyrumbles & #bellyrumbles
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    Reader Interactions

    Comments

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      Recipe Rating




    1. celeste

      March 07, 2021 at 3:43 pm

      What are you dipping them in?

      Reply
      • Sara McCleary

        March 17, 2021 at 5:43 pm

        Hi Celeste
        It would have been (probably) garlic aioli. Feel free to use any dipping sauce you like.
        Cheers, Sara

        Reply
    2. john | heneedsfood

      June 12, 2015 at 9:40 am

      Um, WOW! These little things really need to appear in my life. Preferably now. Fried polenta always gets a bit tick from me, but adding sweet potato and baking them is superb. And a big YES to the gruyere!

      Reply
    3. Helen | Grab Your Fork

      June 12, 2015 at 4:11 am

      Yum. These look so good. I was convinced these had come out of the fryer but I love that they're baked and so easy to prepare in advance - perfect for parties!

      Reply
    4. Tania @My Kitchen Stories

      June 09, 2015 at 1:30 pm

      Great idea and no frying?. Thats even better. Lovely pictures too

      Reply
    5. Kevin | keviniscooking

      June 08, 2015 at 6:22 pm

      LOVE these and the sweet potato, gruyere cheese addition sounds great. Thanks they are perfect little snacks!

      Reply
    6. Claire | Sprinkles and Sprouts

      June 08, 2015 at 12:38 pm

      These sound scrummy!
      I can't wait to try them.
      I love the idea of having them as little bites for serving with drinks 🙂
      Thanks for sharing x

      Reply
    7. Gourmet Getaways

      June 07, 2015 at 6:28 am

      Nice dish, Sara - easy, simple yet a tasty-looking snack. Great styling, too!!

      Julie & Alesah
      Gourmet Getaways xx

      Reply
    8. Gaby

      June 05, 2015 at 9:59 am

      Yay for gluten-free recipes! As someone pointed out in Instagram, where is the sweet potato in the instructions?

      Reply
      • Sara

        June 05, 2015 at 12:22 pm

        Gaby I am so sorry. That will teach me to rush putting a recipe up. I have amended to include instructions regarding the sweet potato.

        Reply
        • Gaby

          June 07, 2015 at 3:17 am

          Thanks! 🙂

          Reply

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