Description

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

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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.

Nutrition

Serving Size: 1/4 of recipe (about 4 rounds)
Calories: 230
Sugar: 1g
Sodium: 580mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 9g
Cholesterol: 20mg