Crispy Polenta Squares with Veggies

Of all the culinary discoveries I’ve made in my kitchen, mastering the art of perfectly crispy polenta has been one of the most rewarding. For years, I thought of polenta as just a creamy, porridge-like side dish—comforting, but not exactly exciting. That all changed one Tuesday evening when, staring into a pantry that felt uninspired, I decided to transform a simple block of leftover polenta into something spectacular. The result was these Crispy Polenta Squares with Roasted Veggies. The first time I served them, the reaction was pure magic. My kids, who usually approach new textures with suspicion, were completely won over by the “crunchy corn cakes.” My husband, a lover of all things hearty and savory, declared it one of the best vegetarian meals he’d ever had. The beauty of this dish lies in its incredible contrast of textures and flavors: the impossibly crispy, golden-brown exterior of the polenta gives way to a soft, creamy center, while the caramelized, tender-crisp vegetables provide a burst of vibrant, savory sweetness. It feels like an elegant, restaurant-quality meal, yet it’s born from the humblest of ingredients and is surprisingly simple to execute. This recipe has since become a cornerstone of our family’s meal rotation, a guaranteed crowd-pleaser that’s as perfect for a busy weeknight as it is for entertaining guests. It’s a celebration of simple ingredients transformed into something truly special.

Ingredients

• Yellow Cornmeal: 1 ½ cups, medium or coarse grind. This is the foundation of our polenta, providing the classic flavor and texture that becomes creamy when cooked and crisp when baked.
• Vegetable Broth or Water: 6 cups. Using vegetable broth infuses the polenta with a deeper, more savory flavor from the start, but water works perfectly well.
• Salt: 1 ½ teaspoons, divided. Essential for seasoning both the polenta and the roasted vegetables.
• Black Pepper: 1 teaspoon, freshly ground and divided. Adds a touch of warmth and spice.
• Unsalted Butter: 3 tablespoons, cubed. Enriches the polenta, giving it a silkier texture and a richer flavor.
• Parmesan Cheese: ½ cup, freshly grated. Adds a sharp, nutty, and salty umami flavor that elevates the polenta.
• Mixed Vegetables: 6 cups, chopped into 1-inch pieces. A colorful medley like bell peppers (red, yellow, orange), zucchini, red onion, and broccoli florets works beautifully.
• Cherry Tomatoes: 1 pint. These roast down to become sweet, jammy bursts of flavor.
• Garlic: 4 cloves, minced. Infuses the vegetables with its aromatic, pungent flavor.
• Olive Oil: ¼ cup, extra virgin. Used for roasting the vegetables and brushing the polenta to achieve that perfect golden crisp.
• Dried Italian Herbs: 2 teaspoons. A blend of oregano, basil, and thyme complements the roasted vegetables perfectly.

Instructions

Step 1: Prepare the Polenta

1. Lightly grease a 9×13 inch baking dish with butter or non-stick spray and set it aside. This will be your mold for the polenta.
2. In a large, heavy-bottomed pot or Dutch oven, bring 6 cups of vegetable broth (or water) and 1 teaspoon of salt to a rolling boil over medium-high heat.
3. Once boiling, gradually and slowly pour in the 1 ½ cups of cornmeal while whisking constantly and vigorously. This is the most crucial step to prevent lumps from forming. Continue whisking until the cornmeal is fully incorporated.
4. Reduce the heat to low, so the polenta is at a gentle simmer. It should bubble slowly, like a gentle volcano. Be careful, as hot polenta can splatter.
5. Switch from a whisk to a wooden spoon or spatula. Cook for 20-25 minutes, stirring frequently (every 2-3 minutes) to prevent it from sticking to the bottom of the pot. The polenta is done when it has thickened considerably and starts to pull away from the sides of the pot as you stir. It should be thick and creamy.
6. Remove the pot from the heat. Stir in the 3 tablespoons of butter, ½ cup of grated Parmesan cheese, and ½ teaspoon of black pepper until the butter and cheese are completely melted and incorporated. Taste and adjust seasoning if necessary.

Step 2: Chill the Polenta

1. Immediately pour the hot polenta into your prepared 9×13 inch baking dish. Use a spatula to spread it into an even, smooth layer.
2. Let the polenta cool on the counter for about 30 minutes to release some of the initial steam.
3. Cover the dish with plastic wrap, pressing it directly onto the surface of the polenta to prevent a skin from forming.
4. Transfer the dish to the refrigerator and chill for at least 2 hours, or up to 24 hours. The polenta must be completely firm and cold. This step is non-negotiable for achieving clean cuts and crispy squares.

Step 3: Roast the Vegetables

1. Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper for easy cleanup.
2. In a large bowl, combine your chopped bell peppers, zucchini, red onion, broccoli florets, and whole cherry tomatoes.
3. Add the minced garlic, ¼ cup of olive oil, 2 teaspoons of dried Italian herbs, the remaining ½ teaspoon of salt, and the remaining ½ teaspoon of black pepper.
4. Toss everything together until the vegetables are evenly coated in oil and seasonings.
5. Spread the vegetables in a single layer on the prepared baking sheet. It’s important not to overcrowd the pan; use two pans if necessary. Overcrowding will cause the vegetables to steam instead of roast, and you won’t get those delicious caramelized edges.
6. Roast for 25-30 minutes, tossing the vegetables halfway through, until they are tender and have golden-brown, caramelized spots.

Step 4: Bake the Polenta Squares

1. While the vegetables are roasting, remove the chilled polenta from the refrigerator. Run a knife around the edges of the dish and carefully invert it onto a large cutting board. The polenta slab should release easily.
2. Using a large, sharp knife, cut the polenta slab into 12 even squares (a 4×3 grid).
3. Line another large baking sheet with parchment paper. Arrange the polenta squares on the sheet, leaving a little space between each one.
4. Lightly brush the tops and sides of each square with olive oil. This is key to getting them golden and crispy in the oven.
5. Place the polenta in the oven alongside the vegetables (or on a separate rack) for the final 20-25 minutes of the vegetable roasting time. Bake until the edges and tops are golden brown and crispy. You can flip them halfway through for maximum crispiness on both sides.

Step 5: Assemble and Serve

1. Once the polenta squares are golden and the vegetables are perfectly roasted, remove both trays from the oven.
2. To serve, arrange 2-3 crispy polenta squares on each plate. Top generously with a heap of the colorful roasted vegetables.
3. Garnish with fresh parsley or basil and an extra sprinkle of Parmesan cheese, if desired. Serve immediately while hot.

Nutrition Facts

• Servings: 4-6
• Calories per serving: Approximately 450-500 kcal
• Fiber: Rich in dietary fiber from the whole grain cornmeal and the variety of vegetables, promoting digestive health and keeping you feeling full and satisfied.
• Vitamin C: The bell peppers and tomatoes are excellent sources of Vitamin C, a powerful antioxidant that supports the immune system.
• Complex Carbohydrates: The polenta provides slow-releasing energy from complex carbohydrates, making this a balanced and sustaining meal.
• Healthy Fats: The use of extra virgin olive oil contributes heart-healthy monounsaturated fats.
• Protein: This dish offers a good amount of vegetarian protein from the cornmeal, Parmesan cheese, and vegetables, helping with muscle repair and overall body function.

Preparation time

The total time for this recipe is approximately 3 hours, but much of that is passive time. The active preparation and cooking time is about 45-50 minutes. The remaining time is dedicated to chilling the polenta (at least 2 hours) and baking (30 minutes), during which you can easily attend to other tasks.

How to Serve

This versatile dish can be presented in several wonderful ways to suit any occasion. Here are some ideas:

• As a Hearty Main Course:
  • Serve 2-3 squares per person, generously topped with the roasted vegetables as described in the recipe.
  • Drizzle with a high-quality balsamic glaze for a touch of sweet acidity that cuts through the richness.
  • Top with a dollop of fresh pesto or a zesty marinara sauce for an extra layer of Italian-inspired flavor.
  • For a non-vegetarian option, serve alongside grilled Italian sausage or shredded rotisserie chicken.
• As an Elegant Appetizer:
  • Cut the chilled polenta into smaller, bite-sized squares or use a cookie cutter to create rounds or other shapes.
  • Bake as directed until crispy.
  • Top each small polenta bite with a single roasted cherry tomato, a piece of roasted bell pepper, and a sprinkle of cheese.
  • Serve on a platter with a side of warm marinara or a creamy aioli for dipping.
• As a Foundation for Other Toppings:
  • Think of the crispy polenta squares as a blank canvas, similar to toast or a pizza base.
  • Top with sautéed mushrooms and spinach with a sprinkle of goat cheese.
  • Serve with a hearty bean chili or a lentil ragu spooned over the top.
  • For breakfast, top a square with a fried or poached egg and a slice of avocado.
• Garnish and Finishing Touches:
  • Fresh Herbs: A scattering of fresh basil, parsley, or thyme adds a vibrant aroma and fresh flavor.
  • Cheese: Beyond Parmesan, try crumbled feta, creamy goat cheese, or even shredded mozzarella melted on top during the last few minutes of baking.
  • Nuts: Toasted pine nuts or walnuts can add a delightful crunch and nutty flavor.

Additional tips

1. Choose the Right Cornmeal: For the best texture, use medium or coarse-ground cornmeal. Avoid instant polenta, as it won’t set up as firmly for cutting. Fine cornmeal can sometimes result in a mushier texture. Stone-ground cornmeal will give you the most authentic, robust corn flavor.
2. The Secret to Lump-Free Polenta: The trick is twofold: pour the cornmeal into the boiling liquid in a very slow, steady stream, and whisk constantly as you do it. Don’t dump it all in at once. A whisk is your best tool for the initial incorporation, as it breaks up any potential clumps before they form.
3. Achieve Maximum Crispiness: Don’t rush the chilling process. The polenta must be completely cold and firm to hold its shape. After cutting the squares, pat them dry with a paper towel to remove any surface moisture before brushing with olive oil. A dry surface is the key to a crispy, golden-brown crust when baking.
4. Try Pan-Frying for an Even Crispier Crust: If you have the time and love an ultra-crispy finish, you can pan-fry the squares instead of baking them. Heat a generous amount of olive oil or a mix of butter and oil in a large non-stick or cast-iron skillet over medium-high heat. Carefully place the polenta squares in the hot pan (without overcrowding) and fry for 4-5 minutes per side, until deeply golden and crisp.
5. Embrace Seasonal Veggie Variations: This recipe is a fantastic way to use up whatever vegetables are in season. In the fall, try butternut squash, Brussels sprouts, and mushrooms. In the spring, asparagus, leeks, and peas would be delicious. The method remains the same; just adjust roasting times as needed for different vegetable densities.
6. Boost the Polenta’s Flavor: Don’t be afraid to experiment with the polenta base itself. Sauté a finely chopped shallot or garlic in the pot before adding the liquid. Stir in a tablespoon of fresh chopped herbs like rosemary or thyme along with the cheese. For a creamier, richer polenta, you can replace a cup of the broth with whole milk or heavy cream.
7. Make-Ahead for Easy Entertaining: This is a brilliant recipe to prep in advance. The polenta can be cooked and chilled in its dish up to 2 days ahead of time. The vegetables can be chopped and stored in an airtight container in the fridge for a day. When you’re ready to eat, all you need to do is cut and bake the polenta and roast the veggies, making for a stress-free meal.
8. Storing and Reheating Leftovers: Store leftover polenta squares and roasted vegetables separately in airtight containers in the refrigerator for up to 4 days. To reheat and bring back the crispiness, place the polenta squares on a baking sheet and bake at 400°F (200°C) for 10-15 minutes, or until heated through and crisp again. You can also reheat them in an air fryer for excellent results. Microwaving is not recommended as it will make the polenta soft.

FAQ section

1. Is polenta gluten-free?
Yes, pure polenta is naturally gluten-free as it is made from cornmeal. However, it’s always wise to check the packaging to ensure it was processed in a facility that avoids cross-contamination with wheat products, especially if you have celiac disease or a severe gluten sensitivity. This recipe, as written, is entirely gluten-free.

2. Can I use the pre-cooked polenta that comes in a tube?
Absolutely! Using pre-cooked polenta logs is a fantastic time-saving shortcut. Simply slice the log into ½-inch thick rounds, brush them with olive oil, and bake or pan-fry as directed in the recipe. You’ll miss out on the added flavor from the homemade Parmesan polenta, but you’ll have a delicious meal on the table in under 30 minutes.

3. My polenta didn’t get crispy. What did I do wrong?
There are a few common culprits. First, the polenta may not have been chilled long enough, making it too moist. It needs to be very firm and cold. Second, you might have skipped brushing it with olive oil, which is essential for browning and crisping. Third, your oven temperature might have been too low. A hot oven (425°F / 220°C) is necessary to create that crispy exterior before the inside turns to mush. Finally, make sure the squares aren’t touching on the baking sheet; they need space for the hot air to circulate around them.

4. What is the difference between polenta and cornmeal?
This is a great question! Essentially, polenta is a dish, and cornmeal is the ingredient. Polenta is the Italian name for a porridge or mush made from cornmeal. In the United States, cornmeal labeled as “polenta” is often a medium or coarse-ground yellow cornmeal, which is ideal for making the dish. You can use any medium or coarse cornmeal to make polenta.

5. How can I make this recipe vegan?
This recipe is very easy to adapt for a vegan diet. In the polenta, simply use water or vegetable broth, substitute the butter with a high-quality vegan butter or an extra tablespoon of olive oil, and replace the Parmesan cheese with 3-4 tablespoons of nutritional yeast to replicate that cheesy, nutty flavor. The rest of the recipe is already vegan.

6. Besides the vegetables in the recipe, what others would work well?
The sky is the limit! This dish is incredibly versatile. Think about roasting cauliflower florets, chunks of butternut or acorn squash, sliced mushrooms (cremini or portobello are great), halved Brussels sprouts, or even hearty root vegetables like carrots and parsnips. Just be mindful that denser vegetables may require a longer roasting time.

7. How do I prevent the polenta from sticking to the pan when I’m cooking it?
The key is to use a heavy-bottomed pot (like a Dutch oven) which distributes heat more evenly, and to stir frequently. As the polenta thickens, it’s more likely to catch on the bottom. Scrape the bottom and corners of the pot with a wooden spoon or heatproof spatula every few minutes to prevent any sticking and scorching.

8. Is this recipe kid-friendly?
Yes, it is exceptionally kid-friendly! Many children love the “crispy on the outside, soft on the inside” texture. You can cut the polenta into fun shapes with cookie cutters before baking to make it even more appealing. The roasted vegetables are naturally sweet, which appeals to younger palates. If your children are hesitant about mixed vegetables, you can serve the plain crispy squares with their favorite veggie or sauce on the side.

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