Baked Polenta Squares Recipe

Of all the dishes in my culinary arsenal, there are few that elicit such a universally delighted response as these Baked Polenta Squares. The first time I made them was for a slightly chaotic family get-together. I needed an appetizer that was elegant but unfussy, something that could be prepped in advance and would satisfy a crowd with diverse tastes, including a few gluten-free guests. I settled on polenta, a humble ingredient I’d always loved in its creamy, porridge-like state. The idea of transforming it into a crispy, handheld bite was intriguing. The result was nothing short of a revelation. As they came out of the oven, golden-brown and fragrant with Parmesan and rosemary, they disappeared from the platter in minutes. The magic is in the contrast: a shatteringly crisp, savory crust gives way to a center that is impossibly soft, creamy, and decadent. Since that day, these polenta squares have become my go-to for everything from casual weeknight side dishes to sophisticated party starters. They are a testament to how simple, rustic ingredients can be elevated into something truly special with just a little time and technique. This recipe isn’t just a set of instructions; it’s a gateway to discovering the incredible versatility of polenta.

Ingredients

• 6 cups Water or Broth: Using vegetable or chicken broth instead of water is the first layer of flavor-building. Broth imparts a savory depth that water alone cannot.
• 1 ¾ cups Coarse-Ground Cornmeal (Polenta): The star of the show. Coarse-ground cornmeal is essential for achieving the classic polenta texture. Avoid fine cornmeal or cornflour, which will result in a pasty texture.
• 2 teaspoons Kosher Salt: A crucial seasoning component. Kosher salt has larger crystals and a cleaner taste than table salt. Adjust to your taste, especially if using a salty broth.
• 1 cup Freshly Grated Parmesan Cheese: This adds a sharp, nutty, and savory umami flavor that is characteristic of classic Italian polenta. Using a block of Parmesan and grating it fresh provides the best flavor and melting quality.
• 4 tablespoons Unsalted Butter: Enriches the polenta, giving it a luscious, silky mouthfeel and a rich, creamy flavor.
• 1 tablespoon Fresh Rosemary, finely chopped: Provides a fragrant, piney, and woody aromatic quality that pairs beautifully with the corn and cheese. Fresh is highly recommended over dried.
• ½ teaspoon Black Pepper, freshly ground: Adds a subtle touch of heat and spice to balance the richness of the cheese and butter.
• 2 tablespoons Olive Oil: For brushing the polenta squares before baking. This is the key to achieving that perfectly golden-brown and crispy exterior.

Instructions

This recipe is a two-part process: first, cooking the creamy polenta, and second, chilling and baking it into crispy squares. Follow these steps carefully for perfect results every time.

Part 1: Cooking the Creamy Polenta Base

1. Prepare Your Pan: Lightly grease a 9×13 inch baking pan or dish with butter or non-stick spray. This will prevent the polenta from sticking and ensure it releases cleanly after chilling.
2. Boil the Liquid: In a large, heavy-bottomed pot or Dutch oven, bring your 6 cups of water or broth to a rolling boil over medium-high heat. Season it generously with the 2 teaspoons of kosher salt. Seasoning the liquid at this stage ensures the flavor is absorbed evenly into every grain of cornmeal.
3. Whisk in the Polenta: Once the liquid is boiling, reduce the heat to low. While whisking continuously and vigorously with one hand, slowly pour the cornmeal into the pot in a thin, steady stream with the other hand. This slow-and-steady method is the secret to preventing lumps. Do not dump the polenta in all at once.
4. Cook and Stir: Continue to whisk for another 1-2 minutes until the polenta begins to thicken. Switch from a whisk to a wooden spoon or spatula. Reduce the heat to the lowest possible setting and cover the pot.
5. The Low and Slow Simmer: Let the polenta cook for 35-45 minutes, stirring thoroughly every 10 minutes. This low-and-slow cooking process allows the cornmeal grains to fully hydrate and become tender, resulting in a supremely creamy texture. Be sure to scrape the bottom and corners of the pot when you stir to prevent scorching. The polenta is done when it is very thick, pulls away from the sides of the pot as you stir, and the individual grains are soft with no grittiness.
6. Add the Flavor: Remove the pot from the heat. Immediately stir in the grated Parmesan cheese, unsalted butter, chopped fresh rosemary, and black pepper. Stir vigorously until the butter and cheese are completely melted and incorporated, and the polenta is smooth and glossy. Taste and adjust seasoning if necessary.

Part 2: Chilling, Slicing, and Baking the Squares

1. Spread and Chill: Immediately pour the hot polenta into your prepared 9×13 inch pan. Working quickly, use a spatula (lightly moistened with water to prevent sticking) to spread it into an even, smooth layer.
2. The Crucial Chill: Cover the pan with plastic wrap, pressing it directly onto the surface of the polenta to prevent a skin from forming. Refrigerate for a minimum of 3 hours, but preferably overnight. This chilling step is non-negotiable; it allows the polenta to become completely firm, which is essential for cutting clean squares.
3. Preheat and Prepare: When you are ready to bake, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
4. Cut the Squares: Run a knife around the edge of the baking dish to loosen the chilled polenta. Carefully invert the slab of polenta onto a large cutting board. Using a sharp knife or a bench scraper, cut the polenta into your desired shape. For classic squares, you can cut it into 24-30 even pieces (e.g., 4 rows by 6 rows). You can also cut it into rectangles, triangles, or even use cookie cutters for fun shapes.
5. Bake to Golden Perfection: Arrange the polenta squares in a single layer on the prepared baking sheet, leaving a little space between each one to allow for even browning. Brush the tops of the squares generously with the olive oil.
6. Bake: Place the baking sheet in the preheated oven and bake for 30-40 minutes, flipping the squares halfway through the baking time. The squares are done when they are deeply golden-brown, crisp on the edges, and heated through.
7. Serve Hot: Remove from the oven and serve immediately while they are at their crispy, creamy best.

Nutrition Facts

• Servings: 24 squares
• Calories per serving: Approximately 95 kcal
• Fat: A moderate source of fat, primarily from the butter, cheese, and olive oil, which contributes to the rich flavor and satisfying mouthfeel.
• Carbohydrates: As a corn-based product, polenta is a good source of complex carbohydrates, providing sustained energy.
• Protein: The Parmesan cheese adds a small but significant boost of protein to each square.
• Sodium: The salt and Parmesan cheese contribute to the sodium content. This can be adjusted by using low-sodium broth and reducing the added salt.
• Fiber: Cornmeal contains dietary fiber, which is beneficial for digestive health.

Preparation Time

The total time for this recipe is approximately 4 hours and 30 minutes, but it’s important to break that down. The active preparation and cooking time is only about 1 hour. The remaining 3+ hours are completely inactive chilling time in the refrigerator, making this an excellent make-ahead recipe for parties or busy weeknights.

How to Serve Your Masterpiece: Turning Polenta Squares into a Meal

These baked polenta squares are incredibly versatile. They can be the star of the show or a humble supporting actor. Here are some of our favorite ways to serve them:

• As a Standalone Appetizer:
  • Arrange them on a platter with a dollop of marinara sauce, pesto, or a savory tapenade on each square.
  • Serve them with a variety of dipping sauces on the side. A creamy gorgonzola dip, a spicy arrabbiata sauce, or a fresh herb aioli are all fantastic choices.
  • Top with a small piece of prosciutto, a sliver of sun-dried tomato, and a basil leaf for a beautiful and flavorful bite.
• As a Hearty Side Dish:
  • Use them as a gluten-free alternative to bread, potatoes, or pasta.
  • They are the perfect accompaniment to saucy dishes that can be spooned over the top, like a rich beef ragu, a mushroom stew, or chicken cacciatore.
  • Serve alongside roasted chicken or grilled steak, where they can soak up the delicious pan juices.
  • Pair with roasted vegetables like asparagus, bell peppers, and zucchini for a well-rounded and colorful meal.
• As a Creative Main Course Base:
  • Top two or three squares with a scoop of braised short ribs or pulled pork for a hearty and satisfying main course.
  • Create a vegetarian main by topping the squares with ratatouille, a white bean and kale ragout, or roasted vegetables and a fried egg.
  • Use them as the base for a unique “polenta benedict” by topping them with a slice of Canadian bacon, a poached egg, and a drizzle of hollandaise sauce.
• As “Polenta Fries”:
  • Cut the chilled polenta into fry-shaped sticks instead of squares.
  • Bake as directed, perhaps for a slightly shorter time, until crispy.
  • Serve in a cone or basket with your favorite ketchup or a garlic-parmesan aioli for dipping. This is always a huge hit with kids and adults alike.

Elevate Your Polenta: 8 Additional Tips for Perfection

1. Don’t Skimp on the Stirring: While it might seem tedious, stirring the polenta every 10 minutes during the initial cooking phase is vital. It prevents a thick, scorched layer from forming at the bottom of the pot, which can ruin the flavor of the entire batch.
2. Toast the Cornmeal: For an even deeper, nuttier flavor, you can toast the dry cornmeal before adding it to the liquid. Simply place the cornmeal in a dry pot over medium heat and stir constantly for 3-5 minutes, until it becomes fragrant. Then, remove it from the pot and proceed with the recipe as written.
3. Experiment with Cheeses: Parmesan is classic, but don’t be afraid to experiment. A sharp cheddar, smoked gouda, or a creamy fontina would all be delicious. For a richer flavor, you could even add a spoonful of mascarpone or cream cheese along with the butter.
4. Infuse with Herbs and Spices: While rosemary is a beautiful pairing, other herbs work wonderfully too. Try adding fresh thyme, sage, or chives. For a touch of warmth, a pinch of nutmeg or a dash of smoked paprika can be stirred in at the end.
5. Pan-Fry for Ultimate Crispiness: If you crave an even crispier crust, you can pan-fry the chilled and cut squares instead of baking. Heat a combination of olive oil and butter in a large skillet over medium-high heat. Fry the squares for 4-5 minutes per side, until deeply golden and crispy.
6. Make-Ahead Magic: The polenta base must be made ahead of time to chill properly. You can make and chill the polenta slab up to 3 days in advance. Keep it tightly covered in the refrigerator. When you’re ready to serve, simply slice, brush with oil, and bake.
7. Achieve the Perfect Cut: For super clean, sharp edges on your squares, use an unflavored dental floss or a thin wire cheese slicer to cut the chilled polenta slab. It glides through the firm polenta much more cleanly than a thick knife blade.
8. Proper Storage and Reheating: Leftover baked squares can be stored in an airtight container in the refrigerator for up to 4 days. To reheat and bring back their crispiness, place them on a baking sheet in a 375°F (190°C) oven or in an air fryer for 5-10 minutes until hot and re-crisped. Microwaving is not recommended as it will make them soft.

Your Baked Polenta Questions Answered: FAQ Section

1. What is the difference between polenta and cornmeal?
This is a great question that causes a lot of confusion. In the US, “polenta” can refer to both the finished dish and the specific type of cornmeal used to make it. The cornmeal sold as “polenta” is typically a medium or coarse-ground yellow cornmeal. While you can technically make the dish with any cornmeal, using one specifically labeled “polenta” or a coarse-ground variety will give you the best, most authentic texture. Fine cornmeal will result in a mushier, paste-like consistency.

2. Can I use instant or tube polenta for this recipe?
While you can slice and bake pre-cooked tube polenta, you will not achieve the same flavor or texture as making it from scratch. Homemade polenta, as in this recipe, allows you to control the ingredients, infusing it with rich flavors from broth, butter, cheese, and fresh herbs. The resulting baked squares are far more creamy on the inside and have a more complex, delicious flavor profile than anything from a tube.

3. My polenta turned out lumpy! What did I do wrong?
Lumps are the most common polenta problem, and they almost always happen at the very beginning. The cause is adding the cornmeal to the liquid too quickly or not whisking enough. To prevent lumps, ensure your liquid is at a simmer (not a furious boil) and pour the cornmeal in a very thin, slow, steady stream while whisking constantly. If you do get a few lumps, you can often fix them by whisking vigorously for a few minutes.

4. Why didn’t my polenta squares get crispy in the oven?
There are a few potential culprits here. First, the polenta might not have been chilled long enough, retaining too much moisture. It needs to be very firm. Second, you may not have used enough olive oil. Be sure to brush the tops generously, as the oil is what essentially “fries” the exterior in the oven’s heat. Third, your oven temperature might have been too low. A hot oven (400°F / 200°C) is key to developing that crisp crust. Finally, don’t overcrowd the pan, as this will cause the squares to steam rather than bake.

5. Can I freeze baked polenta squares?
Yes, you can! You can freeze them either before or after baking. To freeze uncooked squares, place the cut squares on a parchment-lined baking sheet and freeze until solid. Then, transfer them to a freezer bag. You can bake them directly from frozen, adding about 10-15 minutes to the baking time. To freeze already baked squares, let them cool completely, then freeze in the same manner. Reheat them in the oven or air fryer until hot and crispy.

6. Is this Baked Polenta Squares recipe gluten-free?
Yes, this recipe is naturally gluten-free. Pure cornmeal does not contain gluten. However, it’s very important to check the label of your cornmeal to ensure it was processed in a facility that is certified gluten-free to avoid any cross-contamination, which is critical for those with Celiac disease or a severe gluten sensitivity.

7. How can I make this recipe vegan?
It’s very easy to adapt this recipe to be fully vegan and dairy-free. Simply make the following substitutions: use vegetable broth instead of water or chicken broth, replace the unsalted butter with a high-quality vegan butter or an equal amount of olive oil, and swap the Parmesan cheese for a good-quality store-bought vegan parmesan alternative or 1/3 cup of nutritional yeast, which will provide a cheesy, savory flavor.

8. What is the real difference between polenta and grits?
While both are ground corn dishes, they have a key difference in their origin and preparation. Polenta is of Italian origin and is typically made from yellow corn. Grits are a staple of the American South and are traditionally made from white corn (hominy), which has been treated with an alkali solution in a process called nixtamalization. This process changes the flavor and nutritional profile of the corn, giving grits a distinct, puffier texture and a more mellow, less sweet flavor compared to polenta.

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