Go Back
Polenta is a staple in many kitchens around the world, known for its remarkable versatility and comforting texture. Made from finely ground cornmeal, polenta serves as a blank canvas for a variety of flavors, making it suitable for both savory and sweet dishes. Whether it's enjoyed creamy and warm or allowed to set and then grilled or fried, polenta is adored by home cooks and professional chefs alike for its adaptability and ease of preparation.

Crispy Parmesan Polenta Cakes

Discover the delicious world of crispy Parmesan polenta cakes! This versatile dish starts with simple ingredients, including coarse cornmeal, vegetable broth, and flavorful Parmesan cheese. Perfect as an appetizer or side, these gluten-free cakes feature a crunchy exterior and a creamy, cheesy interior. Easy to prepare and customizable, they make a standout addition to any meal. Explore different serving ideas and elevate your culinary experience with this delightful recipe!
Print Recipe Pin Recipe

Ingredients
  

1 cup coarse cornmeal (polenta)

4 cups vegetable broth (or water)

1 cup grated Parmesan cheese

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 tablespoon olive oil (for cooking)

Fresh herbs (like basil or parsley) for garnish

Instructions
 

Cook the Polenta: In a medium saucepan, bring the vegetable broth (or water) to a boil. Gradually whisk in the cornmeal, stirring constantly to prevent lumps from forming. Reduce the heat to low and simmer, continuing to stir for about 15-20 minutes until thickened.

    Add Flavorings: Once the polenta is thick and creamy, remove it from the heat. Stir in the grated Parmesan cheese, salt, black pepper, garlic powder, and onion powder. Mix until the cheese is completely melted and incorporated.

      Set the Polenta: Line an 8x8-inch square baking dish with parchment paper for easy removal. Pour the polenta mixture into the prepared dish, spreading it evenly. Allow it to cool to room temperature, then cover and refrigerate for at least 1-2 hours or until fully set.

        Slice the Cakes: Once the polenta has chilled and firmed up, remove it from the baking dish, using the parchment paper to lift it out. Cut the polenta into squares or rounds, depending on your preference.

          Cook the Polenta Cakes: Heat the olive oil in a non-stick skillet over medium heat. Add the polenta cakes in a single layer, ensuring they don’t overcrowd the pan. Cook for about 4-5 minutes on each side until they are golden brown and crispy.

            Serve: Transfer the crispy polenta cakes to a serving plate. Garnish with fresh herbs of your choice and serve warm. They are delightful as an appetizer or side dish!

              Prep Time, Total Time, Servings: 15 minutes | 2 hours (includes chilling time) | 4-6 servings