Crispy Herb Polenta Squares: The Best Flavorful Comfort Dish
Discover the joy of Crispy Herb Polenta Squares, a delightful appetizer bursting with flavor and crunch.
Equipment
- medium saucepan
- Baking dish
- baking sheet
- Whisk
Ingredients
For the Polenta
- 1 cup Yellow Cornmeal Opt for medium or coarse ground for best results.
- 4 cups Vegetable Broth Can substitute with water for a lighter version.
- 1 teaspoon Salt Adjust to suit your taste.
- 1 teaspoon Black Pepper Freshly cracked is ideal.
- 2 tablespoons Unsalted Butter Can substitute with vegan butter or olive oil.
- 1/2 cup Parmesan Cheese Use nutritional yeast for a vegan alternative.
For the Roasted Vegetables
- 2 cups Mixed Vegetables Use bell peppers, zucchini, and asparagus, or seasonal varieties.
- 1 cup Cherry Tomatoes Different tomato types can be used.
- 3 cloves Garlic Minced for best flavor.
- 2 tablespoons Olive Oil Extra virgin is recommended.
- 1 teaspoon Dried Italian Herbs Fresh herbs can be a nice substitute.
Instructions
Instructions
- Prepare the Polenta: In a medium saucepan, bring vegetable broth to a boil. Whisk in yellow cornmeal and salt, stirring frequently until thickened, about 5-10 minutes.
- Chill the Polenta: Pour the polenta into a greased baking dish, smoothing the top. Refrigerate for at least 2 hours until firm.
- Roast the Vegetables: Preheat your oven to 425°F (220°C). Toss mixed vegetables, cherry tomatoes, minced garlic, olive oil, salt, pepper, and dried herbs on a baking sheet. Roast for 20-25 minutes.
- Bake the Polenta Squares: Preheat your oven to 400°F (200°C). Cut the chilled polenta into squares. Brush each square lightly with olive oil, then arrange on a baking sheet. Bake for 25-30 minutes.
- Assemble and Serve: Plate the polenta squares attractively and generously top them with the roasted vegetable mix. Drizzle with additional olive oil if desired.
Notes
Chill polenta thoroughly for the best texture and use fresh ingredients for enhanced flavor.