Christmas Polenta Canapés with Whipped Dill Feta & Pomegranate

When it comes to festive entertaining, finger food always takes center stage. These Christmas polenta canapés are simple to prepare, visually striking, and packed with flavour—perfect for holiday gatherings when time is limited but presentation still matters.

Polenta makes a surprisingly elegant base. It’s neutral, comforting, and incredibly versatile, which means it carries flavours beautifully while holding its shape well for canapés. Cooked gently with thyme, then cooled and set into a thick sheet, it becomes the perfect canvas for festive toppings.

From a food styling perspective, polenta is a dream ingredient. Its warm golden colour contrasts beautifully with soft whites, fresh greens, and jewel-toned garnishes. Whether served on a rustic wooden board or a clean white platter, these bites photograph beautifully and hold their structure well—making them just as suitable for social media content as they are for real-life hosting.

If there’s one takeaway from this recipe, it’s this: simple ingredients, when thoughtfully styled, can feel truly festive. Polenta proves once again that it’s more than a comfort food staple—it’s an excellent base for quick, elegant, and crowd-pleasing holiday canapés.

A small bite, a big festive impact. 

Preparation time: 15-20 minutes
Cooking time: 15-20 minutes
Serves: 6-7

Ingredients

For the polenta base

Instant or quick-cook polenta 1 cup
Water or vegetable stock 4 cups
Salt (or to taste) 1 tsp
Fresh thyme leaves 1–2 tsp
Olive oil or butter 1 tbsp

For the whipped dill feta

Feta cheese, crumbled 200 g
Cream cheese or Greek yogurt 3–4 tbsp
Olive oil 2 tbsp
Chili flakes  ¼ tsp
Paprika ¼ tsp
Fresh dill, finely chopped 2 tbsp
Black pepper, to taste
Pomegranate arils

Method

1. Bring water or stock to a boil. Add salt and thyme, then slowly whisk in the polenta. Cook over low heat, stirring constantly, until the mixture is thick and smooth.
2. Finish with olive oil or butter. Spread the hot polenta into a tray lined with parchment paper, smoothing it into an even layer about 1–1.5 cm thick.
3. Allow it to cool completely until firm. Once set, cut the polenta into triangles to resemble Christmas trees.
4. At this stage, they can be lightly pan-seared for crisp edges or left soft. Blend feta, cream cheese (or yogurt), olive oil, dill, paprika, chili flakes, and black pepper until smooth.
5. Transfer to a piping bag. Pipe the whipped feta onto each polenta triangle in a tree-like swirl. Finish with pomegranate arils for colour and freshness.
6. Arrange on a platter and serve at room temperature or slightly warm. Add a star cut out of a tomato slice for added fun.