Name: Crispy Parmesan Polenta Rounds Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 cup cornmeal; 4 cups vegetable broth; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; 1 tablespoon butter; 1 cup grated Parmesan cheese; 1 tablespoon olive oil (for frying); Fresh herbs (like parsley or basil) for garnish

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Introduction

Crispy Parmesan Polenta Rounds make for a delightful appetizer or side dish with a perfect balance of creamy and crunchy textures. Infused with garlic and onion powder, these golden rounds are easy to prepare and full of savory flavor. They’re sure to impress at your next meal or gathering.

A close-up view of a stack of four round, golden-yellow patties with a crispy surface and some darker grill marks. The top patty is sprinkled with coarse white salt crystals and small green herb leaves. The edges of the patties show a slightly rough texture. The stack sits on a wooden surface with scattered salt and herb leaves around it. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cornmeal
4 cups vegetable broth
1 cup grated Parmesan cheese
1 tablespoon butter
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 tablespoon olive oil (for frying)
Fresh herbs (like parsley or basil) for garnish

Instructions

Step 1: In a medium saucepan, bring the vegetable broth to a boil.
Step 2: Gradually whisk in the cornmeal, stirring continuously to avoid lumps.
Step 3: Add garlic powder, onion powder, salt, and pepper. Lower the heat and cook for about 5 minutes, stirring constantly until the mixture thickens.
Step 4: Remove from heat and stir in the butter and grated Parmesan cheese until melted and well combined.
Step 5: Pour the polenta mixture into a greased baking dish and spread evenly. Let it cool for about 30 minutes until set.
Step 6: Preheat your oven to 400°F (200°C). Once the polenta is firm, cut it into rounds using a cookie cutter or a glass.
Step 7: Heat olive oil in a skillet over medium heat. Fry the polenta rounds for 3-4 minutes on each side until golden and crispy.
Step 8: Place the fried rounds on a baking sheet and bake in the oven for an additional 10-15 minutes to enhance crispiness.
Step 9: Remove from the oven and garnish with fresh herbs before serving.

Tips & Variations

For extra flavor, try adding finely chopped sun-dried tomatoes or olives to the polenta before it sets.
Use different hard cheeses like Pecorino Romano for a sharper taste.
Serving with a dipping sauce such as marinara or garlic aioli pairs beautifully with the crispy rounds.
If you prefer baked instead of fried, brush the rounds with olive oil and bake until golden and crisp.

Storage

Store any leftover polenta rounds in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a 375°F (190°C) oven for 10 minutes or until warmed through and crispy again.

How to Serve

A close-up of small round cakes made from a yellow grain base, each about two layers thick with a slightly crispy, golden-brown top layer that looks caramelized. The cakes are sprinkled with coarse white salt crystals and small green herb pieces on top. They are arranged closely together on a wooden surface with a blurred green herb background. The texture of the sides shows the grainy makeup of the cakes, while the tops shine with a light glaze. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use water instead of vegetable broth?

Yes, you can use water, but using vegetable broth adds more flavor and richness to the polenta.

What can I do if the polenta is too soft to cut?

If the polenta is too soft, let it chill longer in the refrigerator to fully set before cutting into rounds.