Name: Crispy Parmesan Polenta Rounds: An Irresistible Polenta Appetizer Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 (18 oz / 510 g) tube of polenta, sliced into ½-inch rounds; ¼ cup grated Parmesan cheese; 1 tbsp olive oil (plus more if needed); ¼ tsp garlic powder; Salt and black pepper, to taste; Fresh basil or parsley, for garnish; Pesto; Marinara sauce; Goat cheese; Sautéed mushrooms; Sun-dried tomatoes

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Introduction

Crispy Parmesan Polenta Rounds are a delicious and easy appetizer that combines creamy polenta with a golden, crunchy crust. Perfect for snacking or serving at gatherings, these rounds deliver big flavor with minimal effort.

The image shows several round, golden yellow fried corn cakes arranged closely on a white plate. Each corn cake has a crispy, browned surface with a slightly rough texture, sprinkled with small bits of white cheese and bright green chopped herbs on top. In the background, there is a white bowl filled with a smooth white creamy sauce, garnished with more chopped green herbs. The whole setup is placed on a white marbled textured surface, creating a clean and fresh look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (18 oz / 510 g) tube of polenta, sliced into ½-inch rounds
¼ cup grated Parmesan cheese
1 tbsp olive oil (plus more if needed)
¼ tsp garlic powder
Salt and black pepper, to taste
Fresh basil or parsley, for garnish (optional)
Optional toppings: pesto, marinara sauce, goat cheese, sautéed mushrooms, sun-dried tomatoes

Instructions

Step 1: Slice the tube of polenta into ½-inch rounds. Pat them dry with paper towels to remove excess moisture.
Step 2: Sprinkle both sides of each polenta round with garlic powder, salt, pepper, and a generous layer of grated Parmesan cheese.
Step 3: Heat olive oil in a nonstick skillet over medium heat. Arrange the polenta rounds in a single layer and fry for 4–5 minutes per side until golden and crispy. Cook in batches if necessary to avoid overcrowding.
Step 4: Transfer the cooked rounds to a paper towel-lined plate to drain any excess oil.
Step 5: Garnish with fresh basil or parsley if desired. Serve warm with your favorite toppings or dips.

Tips & Variations

Pat the polenta dry before frying to achieve maximum crispiness.
Don’t overcrowd the skillet, as this can prevent the rounds from browning properly.
For a lighter version, bake the polenta rounds at 400°F (200°C) for 20–25 minutes, flipping halfway through.
Slice and season the polenta a day ahead for a convenient make-ahead option.
Try adding paprika, nutritional yeast, or different cheeses to change up the flavor profile.

Storage

Store leftover polenta rounds in an airtight container in the refrigerator for up to 3 days. To reheat, crisp them up again in a skillet over medium heat or warm them in the oven at 350°F (175°C) until heated through and crispy.

How to Serve

A white plate full of golden-brown, round fried polenta cakes stacked in layers, each with a crispy texture and small green parsley pieces sprinkled on top, along with a light dusting of grated white cheese. Off to the side, a white bowl holds a creamy white dipping sauce topped with fresh, chopped green herbs. The whole setting is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade polenta instead of pre-packaged?

Yes, you can use homemade polenta that has been cooled and set firm. Slice into rounds and follow the same seasoning and cooking instructions.

What are some good dipping sauces for polenta rounds?

They pair well with pesto, marinara sauce, garlic aioli, or even a tangy yogurt-based dip. Choose according to your taste preference.