Polenta baskets with sausage and cheese

Often, there is little polenta left after a meal, and no one really feels like eating it anymore. I tried not to throw it away and made some little baskets for quick snacks. They are quite simple and do not require special preparations. If you have cabanos and cheese on hand, you can have a warm appetizer on the table in half an hour.

Quick Info

Total time: about 30 minutes
Preparation time: 10 minutes
Baking time: 5-10 minutes
Servings: varies depending on the amount of leftover polenta, but from a small bowl you can get about 6-8 baskets
Difficulty: easy
Recipe type: appetizer, quick snack, anti-waste

Ingredients

boiled polenta (ideally leftover from a previous meal)
1 stick of cabanos
cheese (to taste, for topping)
oil (for greasing the molds)

Preparation steps

1. Start by greasing a few small muffin tins or any oven-safe mold you have at home with a little oil. You can also use ceramic molds if you don’t have anything else handy.
2. Take some of the leftover polenta and put a generous tablespoon in each mold. Level it out and press with your fingers to form baskets, meaning to raise the polenta up the sides, not just on the bottom of the mold.
3. Cut the cabanos into thin slices. Heat a pan (no oil needed, the cabanos has enough fat) and add the slices to fry. Turn them occasionally to brown lightly on both sides, which takes about 3-4 minutes.
4. Remove the cabanos slices onto a plate or directly into the polenta baskets while they are still warm. Distribute evenly.
5. Cut the cheese into small cubes or grate it, whichever you prefer. Sprinkle the cheese over the cabanos in each basket.
6. Place everything in the oven at 180°C for 5-10 minutes. When you see that the cheese has melted, they are ready. There is no need to keep them longer.

Why I make this recipe often

First of all, I quickly get rid of leftover polenta without throwing it away. It’s quick to make, doesn’t require many ingredients, and is good both warm and at room temperature. If I have guests or want something for a snack, it’s an easy fix.

Tips and variations

Tips

If the polenta is too hard, you can moisten it slightly with a little warm water before shaping it. Don’t force the molds if you see it’s not sticking to the edges; press gently, with patience.
It’s best to use cheese that melts nicely, but it can also work with hard or semi-hard cheese.
Small molds are easier to clean if you generously grease them with oil at the beginning.

Substitutions

Cabanos can be replaced with any other smoked sausage, sliced thin. For a meatless version, you can use thin slices of mushrooms quickly sautéed.
Cheese can be substituted with melted cheese, mozzarella, or any cheese that melts well.

Variations

You can also add other toppings over the cabanos, such as a thin slice of bell pepper or chopped green onion.
The polenta can be mixed with a little butter or a splash of milk before shaping for extra creaminess, if it’s not too soft.
If you want a spicier taste, add a little freshly ground black pepper on top of the cheese before baking.

Serving ideas

They are good as a warm snack or appetizer at the beginning of a meal.
They can also be served cold, but the cheese will be firmer.
They are also great for takeout, in a container with a lid.

Frequently asked questions

Can I use cold polenta from the fridge?
Yes, cold polenta works as well. If it’s very hard, let it sit for a few minutes at room temperature or moisten it slightly, then you can shape it more easily in the molds.

How long do the polenta baskets keep?
They can be stored in the fridge for 1-2 days. After that, the polenta hardens too much and they are no longer as pleasant in texture.

Can I make the baskets without an oven?
Not really, because only in the oven does the cheese melt nicely. If you don’t have an oven, you can try the microwave for a few minutes, but the cheese won’t have the same browned edges.

Can these baskets be frozen?
I do not recommend it. The polenta changes its texture a lot after freezing and usually does not taste as good when thawed.

Can I use another type of sausage?
Yes, any smoked or semi-dried sausage works. It’s best to slice them thin and brown them a little in the pan, just like you do with the cabanos.

Nutritional values

Approximately, for one basket (depends on how big you make it):
Calories: 90-120 kcal
Protein: 3-5 g
Fat: 6-8 g
Carbohydrates: 8-10 g
These values may vary depending on the exact amount of cheese and cabanos used, but generally, they are not very caloric if you use thin slices of cabanos and don’t overdo it with the cheese.

Storage and reheating

They can be stored in the fridge, in a covered container, for up to 2 days. They can be quickly reheated in the oven or microwave. After reheating, the polenta becomes firmer, but they are still good. I do not recommend freezing, the texture is not the same after thawing.

This is one of the simplest ways to use leftover polenta. Basically, you only need three ingredients and a few molds.