Crispy Parmesan Polenta Rounds Recipe

Introduction

Crispy Parmesan Polenta Rounds are a delightful appetizer or side dish that combines creamy polenta with a golden, crunchy exterior. These rounds are infused with garlic and onion powder, then finished with fresh herbs for a burst of flavor. Perfect for gatherings or an indulgent snack.

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

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

Tips & Variations

• For extra flavor, try adding finely chopped sun-dried tomatoes or cooked bacon bits into the polenta mixture before setting.
• You can substitute vegetable broth with chicken broth for a richer taste.
• Use a non-stick skillet for frying to minimize oil usage and prevent sticking.
• Serve with a dipping sauce like marinara or garlic aioli to complement the crispy texture.

Storage

Store leftover polenta rounds in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven to maintain their crispiness. Avoid microwaving as it can make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the polenta ahead of time?

Yes, you can prepare the polenta mixture and allow it to set in the baking dish a few hours or even a day before frying and baking. Just keep it covered and refrigerated.

Are polenta rounds gluten-free?

Yes, polenta is naturally gluten-free, making this recipe suitable for those with gluten sensitivities or celiac disease, provided all added ingredients are also gluten-free.

Crispy Parmesan Polenta Rounds Recipe

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★★★★★

5 from 71 reviews

These Crispy Parmesan Polenta Rounds are a delicious appetizer or snack featuring creamy polenta infused with garlic and onion powder, Parmesan cheese, and butter, which is then fried to golden perfection and baked for extra crispiness. Garnished with fresh herbs, they offer a savory, crispy, and flavorful treat perfect for any occasion.

• Author: Lena
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Appetizers
• Method: Frying
• Cuisine: Italian-American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Polenta Base

• 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

For Frying and Garnishing

• 1 tablespoon olive oil (for frying)
• Fresh herbs (like parsley or basil) for garnish

Instructions

1. Prepare the Polenta: In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the cornmeal, stirring continuously to prevent lumps. Add garlic powder, onion powder, salt, and pepper. Lower the heat and cook for about 5 minutes, stirring constantly until thickened.
2. Incorporate Cheese and Butter: Remove the saucepan from heat and stir in the butter and grated Parmesan cheese until they melt and combine evenly with the polenta mixture.
3. Set the Polenta: Pour the hot polenta into a greased baking dish, spreading it out evenly. Let it cool at room temperature for about 30 minutes or until fully set and firm enough to cut.
4. Preheat Oven: While the polenta is cooling, preheat your oven to 400°F (200°C) to prepare for the final crisping step.
5. Cut Into Rounds: Once the polenta is set, use a cookie cutter or a glass to cut it into rounds of your preferred size.
6. Fry the Polenta Rounds: Heat the olive oil in a skillet over medium heat. Fry the polenta rounds for 3-4 minutes on each side until they achieve a golden brown and crispy exterior.
7. Bake for Extra Crispiness: Transfer the fried rounds onto a baking sheet and bake in the preheated oven for an additional 10-15 minutes to enhance the crispiness further.
8. Garnish and Serve: Remove from the oven and garnish with fresh herbs such as parsley or basil before serving warm as an appetizer or snack.

Notes

• Ensure constant stirring when adding cornmeal to avoid lumps in the polenta.
• Allow the polenta to cool completely before cutting to maintain shape during frying.
• Use a non-stick skillet and enough olive oil to prevent sticking during frying.
• For a gluten-free option, ensure the cornmeal and vegetable broth are certified gluten-free.
• Adjust seasoning to taste; Parmesan cheese adds saltiness, so consider salt quantity accordingly.

Keywords: Polenta, Parmesan, Crispy Appetizer, Vegetarian Snack, Fried Polenta, Italian-Inspired