Name: Cheesy Polenta Squares Recipe
Ingredients: 4 cups Vegetable or Chicken Broth: This forms the flavorful liquid base for our polenta. Using broth instead of water adds a significant layer of savory depth.; 1 cup Coarse-Ground Cornmeal (Polenta): The star of the show. Coarse-ground cornmeal provides the best texture, creating a final product that is hearty and satisfying, not mushy.; 1 teaspoon Salt: Essential for seasoning the polenta from the inside out. Adjust to your taste, especially depending on the saltiness of your broth and cheese.; 1/2 teaspoon Black Pepper: Adds a gentle, warming spice that complements the cheese and corn flavors. Freshly ground is always best.; 4 tablespoons Unsalted Butter: This adds richness, a silky mouthfeel, and helps create a creamy consistency.; 1 cup Grated Parmesan Cheese: The primary source of our cheesy, nutty, and savory flavor. Use freshly grated Parmesan for the best melting and taste.; 1/2 cup Grated Sharp Cheddar or Gruyère Cheese: This secondary cheese adds a delightful sharpness and a wonderful “cheese-pull” factor to the polenta squares.; 2 tablespoons Olive Oil or additional Butter: For pan-frying the squares to achieve that irresistible golden-brown and crispy exterior.

Ingredients

Scale

4 cups Vegetable or Chicken Broth: This forms the flavorful liquid base for our polenta. Using broth instead of water adds a significant layer of savory depth.
1 cup Coarse-Ground Cornmeal (Polenta): The star of the show. Coarse-ground cornmeal provides the best texture, creating a final product that is hearty and satisfying, not mushy.
1 teaspoon Salt: Essential for seasoning the polenta from the inside out. Adjust to your taste, especially depending on the saltiness of your broth and cheese.
1/2 teaspoon Black Pepper: Adds a gentle, warming spice that complements the cheese and corn flavors. Freshly ground is always best.
4 tablespoons Unsalted Butter: This adds richness, a silky mouthfeel, and helps create a creamy consistency.
1 cup Grated Parmesan Cheese: The primary source of our cheesy, nutty, and savory flavor. Use freshly grated Parmesan for the best melting and taste.
1/2 cup Grated Sharp Cheddar or Gruyère Cheese: This secondary cheese adds a delightful sharpness and a wonderful “cheese-pull” factor to the polenta squares.
2 tablespoons Olive Oil or additional Butter: For pan-frying the squares to achieve that irresistible golden-brown and crispy exterior.

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Instructions

Prepare the Pan: Lightly grease an 8×8 inch or 9×9 inch baking pan with butter or non-stick spray. This will prevent the polenta from sticking and ensure easy removal later. Set it aside.
Boil the Liquid: In a large, heavy-bottomed saucepan or Dutch oven, bring the 4 cups of broth to a rolling boil over medium-high heat.
Whisk in the Polenta: Once the broth is boiling, reduce the heat to low. While whisking constantly and vigorously, slowly pour the cornmeal into the hot broth in a thin, steady stream. This gradual addition and constant whisking are the most crucial steps to prevent lumps from forming.
Cook the Polenta: Continue to whisk as the mixture begins to thicken, which will happen quite quickly. Once it has thickened to the consistency of porridge (about 2-3 minutes), switch from a whisk to a wooden spoon or spatula.
Simmer and Stir: Continue cooking on low heat, stirring frequently to prevent it from sticking to the bottom of the pan. The polenta is cooked when it pulls away from the sides of the pan as you stir and is very thick. This process should take about 20-25 minutes for traditional polenta. Be patient, as this cooking time is essential for developing flavor and achieving a creamy texture.
Add the Flavor: Remove the saucepan from the heat. Immediately stir in the 4 tablespoons of butter, the grated Parmesan cheese, the grated Cheddar (or Gruyère), salt, and black pepper. Stir vigorously until the butter and cheeses are completely melted and incorporated, creating a smooth, glossy, and cheesy mixture. Taste and adjust seasoning if necessary.
Chill the Polenta: Promptly pour the hot polenta mixture into your prepared baking pan. Use a spatula to spread it into an even, flat layer. Let it cool on the counter for about 30 minutes before covering it with plastic wrap and transferring it to the refrigerator.
Firm Up: Refrigerate the polenta for at least 2 hours, or up to 2 days, until it is completely firm and solid to the touch. This step is non-negotiable for getting clean, sharp squares that hold their shape.
Cut the Squares: Once chilled and firm, carefully run a knife around the edges of the pan. Invert the pan onto a large cutting board. The slab of polenta should release easily. Cut the polenta into your desired shape—squares, rectangles, or even triangles. A 3×3 grid (for 9 large squares) or a 4×4 grid (for 16 smaller squares) works well.
Pan-Fry to Perfection: Heat the 2 tablespoons of olive oil or butter in a large non-stick skillet or cast-iron pan over medium-high heat. When the oil is shimmering, carefully place a few polenta squares in the pan, ensuring not to overcrowd it.
Get Crispy: Fry the squares for 4-6 minutes per side, or until a deep golden-brown, crispy crust forms. Carefully flip them with a thin spatula and repeat on the other side.
Serve Immediately: Transfer the hot, crispy polenta squares to a serving platter. You can garnish them with fresh parsley or a sprinkle of extra Parmesan cheese. Serve warm and enjoy the contrast between the crispy outside and the creamy inside.

Nutrition

Serving Size: one normal portion
Calories: 250
Carbohydrates: 20g
Protein: 10g