Italian Sliders with Polenta and Marinara (Gluten-Free)

Italian Sliders with Polenta and Marinara are the perfect meal for both kids and adults. I combined beef and pork for the patties and placed them on polenta disks then covered them with marinara sauce and melted cheese. They are fun in every delicious bite! 

Sliders are so much fun, especially if you have little children at your table. But if you can’t eat gluten, it is disappointing to see them on the menu or buffet. When I heard the topic for this week’s Food Network #ComfortFoodFest, I knew I wanted to give you all a gluten-free slider for your parties so your gluten-intolerant or Celiac guests can enjoy everything along with everyone else.

The Artist loves Italian meatballs and I thought it would be fun to take that concept a little further. I thought polenta disks would be a great substitution for the traditional hamburger bun. And once we had the mini burgers on the polenta, why not cover them with a delicious marinara sauce and some melted cheese?

If you can find mini gluten-free buns, or want to make your own, that is terrific. But give this fun spin on the ordinary slider a try. Serve them open-faced and eat them with a fork and knife. Little ones could certainly eat with them with their fingers if Mom cuts them up first. Who doesn’t love food you can eat with your hands?!

This sauce is a basic marinara with wine added so it is fantastic served over pasta or used in lasagna. If you have children who don’t like the taste of wine in their foods, just replace the wine with water. This recipe makes a lot of sauce because I figured if you are going to make it, you might as well get several meals out of your efforts. I always make a big pot of sauce, cool it and then package it in resealable plastic bags. Set them on a baking sheet in the freezer and once they are solid, you can easily stack them in the freezer for instant homemade weeknight meals.

It has been a long time since I made anything other than creamy polenta and I’d almost forgotten how much I love to make the firm version and then fry it for a crispy texture. Oh my, it is so good! I wound up with extra after I made all the sliders and am looking forward to figuring out how to enjoy it. In the summer it would be SO good with slices of tomato fresh from the garden layered between circles of the polenta. You could use any fresh vegetables for a delicious and healthy treat.

Don’t be afraid of frying the polenta disks. You do not need to add any more fat or oils, so you are not adding any calories, just a lovely crispiness and crunch. I used my nonstick griddle to cook the sliders and polenta and it worked like a champ. If you don’t have a griddle, you can use a large skillet and just cook everything in batches.

I also love that both the sauce and the polenta can be made ahead – you can even season and form the sliders ahead too. Keep everything tightly covered in the refrigerator. Then on the day you are serving them, all you have to do is reheat, cook the burgers, assemble the sliders and melt the cheese over the top. It sounds like a lot, but it goes really quickly. You can keep these warm in a low oven for about 30 minutes before the burgers begin to dry out.

Have a terrific weekend and enjoy the beautiful summer weather. And make sure you check out all the great recipes from the other bloggers below. Enjoy!

Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!

Ingredients needed for Italian Sliders with Polenta and Marinara:

• Polenta: Olive oil, butter, shallot, chicken or vegetable stock,
• Coarse polenta, thyme, oregano, salt, pepper, Parmesan cheese
• Marinara: Olive oil, onion, garlic, basil, oregano, tomatoes
• Red wine or water, salt and pepper, sugar, fresh basil leaves
• Slider Patties: ground pork, ground beef, oregano, onion powder
• Garlic powder, salt and pepper, mozzarella or Monterey Jack

PRO Tip:

When you make the sliders, press your thumb in the center of one side to create a divot. This will help keep the sliders from bulging as they cook. I do this whenever I make burgers.

PRO Tip:

If you are not used to working with shallots, they are sort of a cross between onion and garlic. They have a subtler flavor than either one and are a favorite in many cuisines. Many shallots grow with two or more lobes, each one wrapped with a covering that needs to be removed before using. Peel them leaving the root intact, use a paring knife to make narrow cuts perpendicular to the root end and then cut across those slices to easily mince them.

How to make Italian Sliders with Polenta and Marinara:

1. Make the Polenta: Line a baking sheet pan with parchment paper and lightly brush with oil; set aside.
2. Cook the Polenta: Heat the butter and oil over medium-high heat in a nonstick saucepan. Sauté the shallots, stirring often until softened, about 1 minute. Pour in the stock and bring to a boil.
3. Whisking constantly, slowly pour in the polenta so you don’t get lumps. Lower heat to medium-low until the polenta is bubbling but not too hard. Cook stirring constantly for 8 to 10 minutes until thickened and pulling away from the sides of the pan. While cooking, stir in the thyme, oregano, salt, and pepper.
4. Remove from the heat and stir in the Parmesan until evenly distributed and smooth. Taste and add more seasoning if needed. Pour into the prepared baking sheet and smooth the top getting as even a layer as possible; set aside to cool completely and firm up.
5. Make the Marinara Sauce: In a deep, heavy pot like a Dutch oven, heat oil over medium heat. When shimmering, add the onions, stirring to coat evenly. Cook stirring occasionally, until the onions are translucent and softened, about 3 minutes. Stir in the garlic, dried basil, and oregano. Cook about 30 seconds then add the tomatoes and wine or water. Add salt, pepper, and sugar, stirring to combine.
6. Bring to a boil then reduce heat to medium-low or low and let sauce simmer slowly for at least 30 minutes up to 1 hour. Add a little water if the sauce gets too thick. For a smoother sauce, use an immersion blender to purée. Taste and adjust seasonings.
7. Near the end of cooking, cut the basil into thin strips, stir half into the sauce and reserve the rest. The sauce can be made several days ahead; store, covered in the refrigerator.
8. Make the Sliders: Mix together the meats and seasonings. Pinch off a small piece and fry it until cooked through. Taste and adjust seasonings if needed. Divide the meat evenly into small balls about the size of a golf ball. Flatten the meat into patties and press your thumb in the center of each one. Patties should be about 2-1/2 inches (6 cm) in diameter.
9. Prepare the Polenta Disks: Using a cookie cutter, cut the firm polenta into 3-inch (8 cm) circles. Working in batches, and using the same pan as the sliders, fry the polenta disks until lightly golden brown on both sides. Transfer disks back to the baking sheet and place in a low oven to keep warm. Repeat with remaining disks – do not stack the disks.
10. Cook Sliders: Heat an ovenproof skillet or griddle over medium-high heat and cook the sliders until just cooked to about medium doneness, flipping halfway through to brown both sides. An instant read thermometer should read about 145°F (63°C) – insert the thermometer probe through the side of the patties into the center for the most accurate readings. The burgers will be under the broiler and will climb a few degrees if you prefer your burgers more done.
11. Assemble the Sliders: Preheat the broiler. Top each polenta disk with one slider patty and pour a little of the marinara over the top. Top each with a slice of cheese and slide the baking sheet under the broiler until the cheese is melted – keeping the oven door ajar. Remove from the oven, transfer to serving plates and sprinkle with the reserved fresh basil strips. Serve immediately, passing additional sauce at the table if desired.

PRO Tip:

You can use leftover polenta for a vegetarian option (if you use vegetable stock). Stack several disks together with a slice of cheese between each one. Bake until heated through and the cheese is softened. Remove from the oven, pour a little of the hot marinara sauce over each stack and sprinkle the tops with chopped fresh basil.

Recommended Tools (affiliate links; no extra cost to you):

• Paring knife and Chef’s knife
• Cutting board
• Kitchen scale
• Mixing bowls
• Baking sheet
• Parchment paper sheets
• Large nonstick saucepan
• Dutch oven
• Immersion blender
• Griddle
• Instant read thermometer

Gluten-Free Tips:

Make sure the polenta you use doesn’t have any added wheat flour. Polenta and cornmeal are naturally gluten-free, but some producers use a facility that also processes other gluten products. Always check the label for safety.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

*NOTE: The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. For some very sensitive people wine may cause issues. In a few rare cases, wine makers may use barrels that have minute amounts of gluten in the caulk. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines.

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Yield: about 4 servings (2 to 3 sliders per serving)

Italian Sliders with Polenta and Marinara (Gluten-Free)

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Italian Sliders with Polenta and Marinara are the perfect meal for both kids and adults. I combined beef and pork for the patties and placed them on polenta disks then covered them with marinara sauce and melted cheese. They are pure fun in every delicious bite! 

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Additional Time 30 minutes

Total Time 2 hours 30 minutes

Ingredients

Polenta

• 1 tbsp olive oil, plus extra for oiling the pan
• 1 tbsp butter
• 1 very large shallot (about 4 oz), finely minced
• 4-1/2 cups (1021g) chicken or vegetable stock
• 1-1/2 cups (245g) coarsely ground polenta (similar to cornmeal)
• 2 tsp dried thyme
• 1 tsp dried oregano
• 1 tsp kosher salt, or to taste
• 1/2 tsp white pepper or freshly ground black pepper, or to taste
• 1/3 cup (33g) finely grated Parmesan cheese

Marinara

• 2 tbsp olive oil
• 1 small onion, minced
• 1 clove garlic, peeled and halved lengthwise, minced
• 1 tsp dried basil
• 1 tsp dried oregano
• 1 (28 oz; 794g) container crushed tomatoes (I like Pomi brand)
• 3/4 cup (170g) red wine* or water
• 1/2 tsp each salt and freshly ground black pepper
• 1/2 tsp sugar
• 6 to 8 fresh large basil leaves

Slider Patties

• 1/2 lb (227g) ground pork
• 1/2 lb (227g) ground beef
• 1 tsp oregano
• 1/2 tsp onion powder (not onion salt)
• 1/4 to 1/2 tsp garlic powder (not garlic salt)
• Kosher or sea salt and freshly ground black pepper, to taste
• 8 to 12 (3-inch; 8cm) squares of mozzarella or Monterey Jack cheese

Instructions

1. Line a baking sheet (with sides) with a sheet of parchment paper and lightly brush with oil; set aside.
2. Cook the Polenta: In a large nonstick saucepan, heat the oil and butter over medium-high heat. When the butter is melted, add the shallots. Sauté the shallots, stirring often until they soften and start to color, about 1 minute. Pour in the stock and bring to a boil. Whisking constantly, gradually pour in the polenta in a slow stream. If you don’t keep the polenta moving as you add it, you will get lumps.
3. Lower the heat to medium-low or until the polenta is still bubbling and spluttering, but not too rambunctiously. Cook, stirring constantly, for 8 to 10 minutes or until the polenta is thickened and pulling away from the sides of the pan as you whisk it. While the polenta is cooking, stir in the thyme, oregano, salt, and pepper. Remove from the heat and add the Parmesan, whisking until everything is evenly distributed and smooth. Taste and add more seasonings if needed.
4. Pour the polenta into the prepared baking sheet and smooth the top with a metal offset spatula, getting as even a layer as possible. Using the spatula, ease the polenta away from the sides of the pan evening up the edges as needed and smoothing. Set aside to cool completely and firm up.
5. Make the Marinara Sauce: In a deep heavy-bottomed pot such as a Dutch oven or the pot you used for the polenta (if big enough), heat oil over medium heat. When the oil is shimmering, carefully add onions. Stir to coat evenly with the oil. Cook, stirring occasionally, until the onion is softened and translucent, but not browned, about 3 minutes. Stir in the garlic, dried basil, and oregano. When you can smell the garlic, but before it browns (about 30 seconds), add tomatoes and wine* or water. Add salt, pepper and sugar; stir to combine.
6. Bring to a boil. Reduce heat to medium-low or low and let sauce simmer slowly for at least 30 minutes and up to 1 hour. Add a little water if sauce becomes too thick. If you like a smoother sauce, use an immersion blender to purée. Taste and adjust seasonings.
7. Near the end of cooking, stack the basil leaves on a cutting board and slice horizontally into very thin strips. Stir half into the sauce and use the rest for garnish. The sauce can be made several days in advance. Store, covered, in the refrigerator and reheat before using in this recipe.
8. Make the Sliders: In a mixing bowl, combine the meats with the seasonings. Take a small amount and fry it in a skillet; when cooked through taste it to check the flavors. If it needs more seasoning, add it and mix gently to distribute. Divide the meat mixture evenly into small balls about 2 oz (57g) each, about the size of a golf ball. Without compressing them too much, flatten the meat into patties and press your thumb in the center of one side to create a depression. This will help the patties cook up flat without the usual bulging. Each one will be about 2-1/2 inches (6cm) in diameter.
9. Prepare the Polenta Disks: Cut the firm polenta into circles slightly larger than the sliders (about 3 inches [8 cm] in diameter), using a round cookie cutter. Working in batches, place the polenta disks in the same skillet you used for the sliders and cook over medium heat until they are lightly golden brown on both sides. When the polenta disks are crispy on both sides, transfer back to the baking sheet and place in a low oven to keep warm. Repeat with remaining polenta disks, adding them to the baking sheet as they are done. Do not stack the disks.
10. Cook the Sliders: Heat an ovenproof skillet or griddle over medium-high heat and cook the sliders until just cooked to about medium doneness, flipping halfway through to brown both sides, about 145°F (63°C) on an instant read thermometer. Insert the thermometer horizontally through the side of the sliders into the center of the patty. It is OK if the burgers are a little less done than you usually prefer because they will be under the broiler to finish cooking.
11. Preheat the broiler.
12. Assemble the Sliders: Top each polenta disk with one slider patty and pour a little marinara sauce over the burgers, about 1 to 2 tbsp. Top each with a slice of the cheese. Slip the baking sheet under the broiler and cook until the cheese is melted, leaving the door to the oven ajar so you can watch and pull them out when the cheese is melted. Remove from the oven, transfer to serving plates and sprinkle with the chopped basil. Serve immediately. Pass additional
    sauce at the table.
13. Extra sauce will hold in the refrigerator for several days or in the freezer for about three months.

Recipe found at www.theheritagecook.com

Notes

Make sure the polenta you use doesn’t have any added wheat flour. Polenta and cornmeal are naturally gluten-free, but some producers use a facility that also processes other gluten products. Bob’s Red Mill products are guaranteed gluten-free when labeled as such. Always check the label for safety.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

*NOTE: The major gluten-free organizations have declared that distilled alcohols are gluten free. Wine is also considered safe. For some very sensitive people wine may cause issues. In a few rare cases, wine makers may use barrels that have minute amounts of gluten in the caulk. If you have issues with wine, look for a winery that uses only stainless steel containers to age their wines or substitute water in this recipe.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 382Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 52mgSodium: 1428mgCarbohydrates: 21gFiber: 3gSugar: 4gProtein: 13g

The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.

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