Mediterranean Polenta made with RITZ Crackers

Mediterranean Polenta made with RITZ Crackers

Easily elevate your menu with savory, snackable polenta bites mixed with, and rolled in, the salty, buttery flavor of RITZ Crackers. Classic Mediterranean accompaniments—including balsamic vinegar, creamy burrata and a basil pesto—add instant elegance to this shareable offering.


8 servings, 12.4 oz. each.

  • Polenta
  • 2 Tbsp. olive oil
  • 52 oz. chicken stock
  • 2 tsp. kosher salt
  • 1 tsp. minced garlic
  • 10 oz. coarsely ground yellow cornmeal (2 cups)
  • 3-1/2 oz. crushed RITZ Crackers
  • 2 oz. grated Parmesan cheese

  • Breading
  • 1 oz. all-purpose flour
  • 8 oz. eggs, beaten
  • 20 oz. crushed RITZ Crackers

  • Final Plate
  • 1 cup olive oil, divided
  • 8 oz. burrata cheese
  • 8 oz. basil pesto
  • 1 lb. oven-roasted cherry tomatoes
  • 1/4 cup grated Parmesan cheese
  • 24 fresh basil leaves
  • 1/4 cup balsamic glaze

Nutrition per serving

  • Calories


  • Total fat

    67 g

  • Saturated fat

    16 g

  • Trans fat

    0 g

  • Cholesterol

    215 mg

  • Sodium

    2220 mg

  • Carbohydrate

    92 g

  • Dietary fiber

    4 g

  • Sugars

    11 g

  • Protein

    25 g

  • Vitamin A

    15 %DV

  • Vitamin C

    4 %DV

  • Calcium

    30 %DV

  • Iron

    35 %DV


Polenta: Brush a 2-inch-deep half sheet pan with oil.

Combine stock, salt and garlic in heavy saucepan. Bring to boil on high heat. Slowly add cornmeal, whisking constantly until mixture returns to boil. Reduce heat to low. Cook 1 hour, stirring occasionally with wooden spoon instead of whisk.

Stir in 3.5 oz. cracker crumbs and 2 oz. Parmesan. Spread evenly into prepared pan. Refrigerate, covered, at least 2 hours or until firm. Cut polenta into 24 pieces, each 4x6 inches.

Breading: Lightly coat each piece of polenta with flour. Dip into eggs, then coat with cracker crumbs; repeat breading procedure once. Place on half sheet pan; refrigerate at least 30 min. or up to 12 hours.

For each serving: Heat 2 Tbsp. oil in 6-inch sauté pan on medium-high heat. Add 3 breaded polenta pieces. Cook quickly until browned on both sides. (Alternately, polenta can be baked on parchment paper-lined sheet pan in 375°F standard oven 3 to 5 min. or until heated through).

Arrange polenta on plate along with 1 oz. burrata, 1 oz. pesto, 2 oz. tomatoes, 1-1/2 tsp. Parmesan, 3 basil leaves and 1-1/2 tsp. balsamic glaze.



  • For a more approachable option, serve polenta balls with marinara dipping sauce.


  • Substitute medium ground cornmeal for coarse cornmeal. Reduce cooking time to 45 min. You can also substitute roasted grape tomatoes for the cherry tomatoes and substitute water or vegetable stock for the chicken stock.