Crispy Parmesan Polenta Rounds Recipe

Introduction

Crispy Parmesan Polenta Rounds are a delightful snack or appetizer that combine creamy polenta with a golden, crunchy exterior. These rounds are flavored with garlic and onion powder, enriched with Parmesan, and finished with fresh herbs for a burst of freshness.

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 (like parsley or basil) for garnish

Instructions

1. Step 1: In a medium saucepan, bring the vegetable broth to a boil.
2. Step 2: Gradually whisk in the cornmeal, stirring continuously to avoid lumps.
3. Step 3: Add garlic powder, onion powder, salt, and pepper. Lower the heat and cook for about 5 minutes, stirring constantly until the mixture thickens.
4. Step 4: Remove from heat and stir in the butter and grated Parmesan cheese until melted and well combined.
5. Step 5: Pour the polenta mixture into a greased baking dish and spread evenly. Let it cool for about 30 minutes until set.
6. Step 6: Preheat the oven to 400°F (200°C).
7. Step 7: Once firm, cut the polenta into rounds using a cookie cutter or a glass.
8. Step 8: Heat olive oil in a skillet over medium heat and fry the rounds for 3-4 minutes on each side until golden and crispy.
9. Step 9: Transfer the fried rounds to a baking sheet and bake for an additional 10-15 minutes to enhance crispiness.
10. Step 10: Remove from oven and garnish with fresh herbs before serving.

Tips & Variations

• For extra flavor, try adding finely chopped sun-dried tomatoes or herbs into the polenta before setting.
• Use a non-stick skillet to prevent sticking while frying.
• Substitute Parmesan with Pecorino Romano for a sharper taste.
• Serve with a dollop of marinara or pesto sauce for dipping.

Storage

Store leftover polenta rounds in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven to restore crispiness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the polenta rounds vegan?

Yes, you can substitute the butter with vegan margarine and use nutritional yeast instead of Parmesan for a similar cheesy flavor.

What can I serve with these polenta rounds?

They pair well with fresh salads, roasted vegetables, or as a base for toppings like sautéed mushrooms or tomato bruschetta.

Crispy Parmesan Polenta Rounds Recipe

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Crispy Parmesan Polenta Rounds are a delightful appetizer or side dish featuring creamy polenta infused with garlic and onion powder, enriched with Parmesan cheese, then pan-fried to a golden crisp and finished in the oven for extra crunch. Garnished with fresh herbs, these rounds offer a satisfying combination of creamy and crispy textures with a savory, cheesy flavor.

• Author: Naya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 65 minutes
• Yield: 12 rounds 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Polenta Base

• 1 cup cornmeal
• 4 cups vegetable broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon butter
• 1 cup grated Parmesan cheese

For Cooking and Garnish

• 1 tablespoon olive oil (for frying)
• Fresh herbs (like parsley or basil) for garnish

Instructions

1. Boil Vegetable Broth: In a medium saucepan, bring 4 cups of vegetable broth to a boil to prepare the cooking liquid for the polenta.
2. Mix in Cornmeal: Gradually whisk in the 1 cup of cornmeal, stirring continuously to prevent lumps from forming and to ensure a smooth texture.
3. Season and Cook Polenta: Add 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper to taste. Reduce the heat and cook the mixture for about 5 minutes, stirring constantly until it thickens.
4. Incorporate Butter and Cheese: Remove the polenta from heat and stir in 1 tablespoon butter and 1 cup grated Parmesan cheese until fully melted and combined, giving the polenta a rich flavor and creamy consistency.
5. Set the Polenta: Pour the polenta mixture into a greased baking dish and spread it evenly. Let it cool for approximately 30 minutes until the polenta is firm enough to cut.
6. Preheat Oven: While the polenta sets, preheat your oven to 400°F (200°C) for finishing the rounds.
7. Cut Polenta Rounds: Once firm, cut the set polenta into rounds using a cookie cutter or a glass to create uniform shapes.
8. Fry Polenta Rounds: Heat 1 tablespoon olive oil in a skillet over medium heat. Fry the rounds for 3-4 minutes on each side until they develop a golden and crispy exterior.
9. Bake for Extra Crispiness: Transfer the fried rounds to a baking sheet and bake in the preheated oven for an additional 10-15 minutes to enhance their crisp texture.
10. Garnish and Serve: Remove from the oven and garnish with fresh herbs like parsley or basil before serving for a bright, fresh finish.

Notes

• For extra flavor, consider adding freshly ground black pepper or a pinch of red pepper flakes to the polenta.
• You can substitute Parmesan with Pecorino Romano for a sharper taste.
• Ensure polenta is completely set before cutting to maintain the shape during frying.
• Use a non-stick skillet to prevent sticking while frying the rounds.
• These rounds can be served as an appetizer, snack, or side dish paired with salads or roasted vegetables.

Keywords: Polenta rounds, Parmesan polenta, crispy polenta, fried polenta, Italian appetizer, vegetarian snack