I like how versatile and easy this dish is — the polenta can be made ahead, chilled, and fried or baked when I’m ready to serve. The rounds turn out crispy on the outside and creamy inside, making them a perfect blend of textures. I also appreciate how simple the ingredients are: pantry staples that come together to create something special. These rounds always impress guests, whether I serve them with marinara, pesto, or a drizzle of olive oil and fresh herbs.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 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
Directions
In a medium saucepan, bring the vegetable broth to a boil.
Gradually whisk in the cornmeal, stirring constantly to prevent lumps.
Add the garlic powder, onion powder, salt, and pepper. Reduce the heat to low and cook for about 5 minutes, stirring continuously until thickened.
Remove from heat and stir in the butter and grated Parmesan until melted and fully combined.
Pour the hot polenta into a greased baking dish and spread evenly. Let it cool for about 30 minutes, or until set and firm.
Once firm, preheat the oven to 400°F (200°C).
Cut the polenta into rounds using a cookie cutter or glass.
Heat olive oil in a skillet over medium heat. Fry the polenta rounds for 3–4 minutes per side until golden and crisp.
Transfer the rounds to a baking sheet and bake for 10–15 minutes to enhance crispiness.
Garnish with fresh herbs before serving.
Servings and Timing
Servings: 4 Prep time: 15 minutes Total time: 1 hour
Variations
I sometimes stir in extra cheese such as mozzarella or cheddar for a richer flavor.
For a spicy version, I add a pinch of chili flakes or smoked paprika to the polenta.
I like topping the rounds with sautéed mushrooms, roasted tomatoes, or a spoonful of pesto for a more gourmet appetizer.
To make them dairy-free, I use nutritional yeast instead of Parmesan and olive oil instead of butter.
For an oven-only version, I skip frying and bake the rounds for 25–30 minutes, flipping halfway through for even crispiness.
Storage/Reheating
I store any leftover rounds in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a 375°F (190°C) oven for 10 minutes or air fry them for 5–6 minutes until crispy again. They can also be frozen before frying — I just thaw them slightly before cooking.
FAQs
Can I make the polenta ahead of time?
Yes — I often make the polenta a day ahead, pour it into a dish to set, and refrigerate it overnight before cutting and frying.
How do I keep the rounds from sticking?
I make sure to grease the baking dish and skillet well. A nonstick surface or parchment paper also helps.
Can I use water instead of vegetable broth?
Yes, but I prefer broth for a richer, more savory flavor.
Why are my rounds falling apart?
The polenta may not have set long enough. I let it cool completely before cutting so it holds its shape.
Can I bake them instead of frying?
Yes — baking works great. I brush them lightly with olive oil and bake until golden and crisp on both sides.
What can I serve them with?
I love serving them with marinara sauce, aioli, or pesto. They also pair wonderfully with grilled meats or roasted vegetables.
Are these gluten-free?
Yes — polenta is naturally gluten-free, making this recipe a great choice for gluten-sensitive guests.
Can I use instant polenta?
Yes — I just cook it according to package instructions and continue with the same steps for setting and shaping.
How thick should the polenta layer be before cutting rounds?
About ½ to ¾ inch thick is perfect — thick enough to hold its shape but thin enough to get crispy edges.
Can I add toppings before baking?
Definitely. I sometimes sprinkle extra Parmesan or herbs on top before baking for a more flavorful crust.
Conclusion
I love these Crispy Parmesan Polenta Rounds for their golden crunch, creamy interior, and simple elegance. They’re easy to make, endlessly adaptable, and always a hit at the table — whether served as a side dish, appetizer, or snack. Every bite brings that perfect mix of crisp texture and savory Parmesan goodness that keeps me coming back for more.
Crispy Parmesan Polenta Rounds are golden on the outside, creamy on the inside, and bursting with savory Parmesan flavor. These versatile, gluten-free rounds make a perfect appetizer, side dish, or snack — easy to prepare, elegant to serve, and endlessly customizable.
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 (such as parsley or basil), for garnish
Instructions
In a medium saucepan, bring vegetable broth to a boil.
Gradually whisk in cornmeal, stirring constantly to prevent lumps.
Add garlic powder, onion powder, salt, and pepper. Reduce heat to low and cook for about 5 minutes, stirring until thickened.
Remove from heat and stir in butter and Parmesan cheese until melted and combined.
Pour hot polenta into a greased baking dish and spread evenly. Let cool for about 30 minutes, or until firm.
Preheat oven to 400°F (200°C). Cut the set polenta into ½- to ¾-inch-thick rounds using a cookie cutter or glass.
Heat olive oil in a skillet over medium heat. Fry rounds for 3–4 minutes per side until golden and crisp.
Transfer rounds to a baking sheet and bake for 10–15 minutes for extra crispiness.
Garnish with fresh herbs and serve warm with marinara, pesto, or aioli.
Notes
Make the polenta ahead and refrigerate overnight for easy slicing.
For oven-only cooking, skip frying and bake rounds for 25–30 minutes, flipping halfway through.
Mix in extra cheeses like mozzarella or cheddar for more richness.
Add chili flakes or smoked paprika for a spicy twist.
Store leftovers in the fridge for up to 3 days and reheat in the oven or air fryer until crisp.
