Crispy Parmesan Polenta Rounds (Printable Format)
Flavorful polenta rounds, pan-fried and oven-finished for a crisp, cheesy bite topped with fresh herbs.
# Needed Ingredients:
→ Base
01 -
1 cup cornmeal
02 -
4 cups vegetable broth
→ Dairy & Cheese
03 -
1 cup grated Parmesan cheese
04 -
1 tablespoon butter
→ Seasonings
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
Salt and pepper to taste
→ For Frying & Finish
08 -
1 tablespoon olive oil
09 -
Fresh herbs such as parsley or basil, for garnish
# Preparation Steps:
01 -
In a medium saucepan, bring the vegetable broth to a boil over high heat.
02 -
Gradually whisk in the cornmeal, stirring constantly to prevent lumps from forming.
03 -
Add garlic powder, onion powder, salt, and pepper. Reduce heat to low and cook, stirring continuously, for approximately 5 minutes or until the mixture thickens.
04 -
Remove the saucepan from heat. Stir in butter and grated Parmesan cheese until both are fully melted and evenly incorporated.
05 -
Evenly spread the polenta mixture into a greased baking dish. Allow to cool for 30 minutes until firm.
06 -
After the polenta is set, preheat oven to 400°F (200°C). Cut the polenta into rounds using a cookie cutter or glass.
07 -
Heat olive oil in a skillet over medium heat. Fry polenta rounds for 3 to 4 minutes per side, until both sides are golden brown and crisp.
08 -
Transfer the fried rounds to a baking sheet and bake for 10 to 15 minutes to achieve a crispier texture.
09 -
Remove from the oven and garnish with chopped fresh herbs before serving warm.
# Supplementary Details:
01 -
For the best texture, allow the cooked polenta to cool completely before slicing into rounds. Chilling in the refrigerator can make cutting easier.