Crispy Parmesan Polenta Rounds

If you love a snack that’s both comforting and simple, crispy Parmesan polenta rounds fit the bill perfectly. These golden bites start as a creamy, cheesy cornmeal mixture, then transform into crunchy little discs after a quick fry and a short bake. When you want an appetizer or side that feels a little special but uses just a handful of familiar ingredients, this is my trusty go-to.

I started making these one evening for a last-minute get together and they disappeared faster than anything else on the table. Now my friends ask for them by name every time we host.

Ingredients

• Cornmeal: Brings the foundation for perfect polenta. Choose fine or medium grind so the texture is smooth and not gritty
• Vegetable broth: Deepens the flavor much more than water. Pick a broth with a clean flavor and minimal additives
• Grated Parmesan cheese: Melts into the mixture giving a nutty and salty lift. Choose fresh for the best melting
• Butter: Makes the base extra creamy and rich. Use high quality for richness
• Garlic and onion powder: Add aromatic layers. Look for finely milled spices with a fresh aroma
• Olive oil: Delivers that essential crisp finish. Use one that’s fresh for best results
• Fresh herbs like parsley or basil: At the end brighten everything. Choose bright green leaves for flavor and color

Instructions

Make the Broth Base:

Bring vegetable broth to a boil in a medium saucepan so it is piping hot and ready for the cornmeal

Whisk in the Cornmeal:

Slowly add cornmeal while whisking constantly so lumps never have a chance to form and the mixture stays silky

Season and Thicken:

Once smooth add garlic powder onion powder salt and pepper. Maintain low heat and stir for five minutes or until the polenta thickens up and pulls away from the pan sides

Finish the Polenta:

Remove pan from heat stir in butter and Parmesan until both melt and the texture becomes creamy and cohesive

Shape and Set:

Spread the polenta evenly into a greased baking dish smoothing the surface so it cools flat. Let rest thirty minutes to firm up for cutting

Cut the Rounds:

Use a round cookie cutter or glass to cut firm polenta into discs. These should hold their shape well and be of even thickness for best cooking

Fry for Crisp:

Heat olive oil in a skillet over medium. Lay the rounds in and let each side turn deeply golden and crispy which takes about three to four minutes. Flip carefully so they do not break

Bake for Extra Crunch:

Transfer fried rounds to a baking sheet and bake at 400 F for ten to fifteen minutes so the edges get even more crisp but the centers stay tender

Finish and Serve:

Right after baking scatter over chopped fresh herbs which will release their scent from the warmth of the polenta

No matter how many times I make these the Parmesan is always my favorite part. The nutty aroma as it hits the hot polenta reminds me of Sunday suppers at my grandmother’s house. Her kitchen always smelled of Parmesan and butter and every bite brings me back there

Storage and Leftover Tips

Once the rounds cool store them in an airtight container in the refrigerator for up to four days. When ready to reheat I like to lay them on a baking sheet and warm in a 375 F oven for about eight minutes until the outsides are sizzling again. Avoid microwaving as it tends to soften their crispy texture. You can also freeze the cooked rounds between layers of parchment paper then reheat directly from frozen

Easy Ingredient Swaps

No Parmesan on hand? Try Pecorino Romano or Grana Padano for a similar salty tang. Out of vegetable broth? Use chicken stock or even mushroom broth for a deeper note. Fresh herbs in short supply? A sprinkle of dried Italian blend works in a pinch

Perfect Ways to Serve This

Set out a plate of these as a party appetizer with a bowl of marinara or whipped ricotta for dipping. They also make a fantastic base layer under sautéed mushrooms, a topping for roasted vegetables or a creative swap for croutons in a big green salad. For brunch I sometimes serve them under a fried egg for a savory twist

Nothing beats the crunch and cheesy aroma of these rounds right out of the oven. Every batch turns out a little different depending on the cheese I have on hand which is part of the fun. Taste and texture together make these a recipe worth repeating

Recipe Q&A

→ How do I prevent polenta from clumping?

Gradually whisk cornmeal into boiling broth, stirring continuously for a smooth, lump-free texture.

→ Can I substitute Parmesan cheese?

Yes, Pecorino Romano or any hard-grating cheese works, but Parmesan delivers classic savory flavor.

→ How do I make the rounds extra crispy?

Pan-fry each side until golden, then finish baking in the oven for a firm, crunchy exterior.

→ Are these suitable for making ahead?

Yes, chill the rounds before frying and baking. Reheat briefly in the oven to regain crispness.

→ What herbs pair well as garnish?

Fresh parsley or basil add a bright, fresh touch to the cheesy, savory rounds.