Crispy Polenta Veggie Squares

Name: Crispy Polenta Veggie Squares
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup polenta; 4 cups vegetable broth; 1/4 cup grated Parmesan cheese; Salt and pepper to taste; 1/2 cup chopped bell pepper; 1/2 cup chopped zucchini; 1/4 cup chopped red onion; 2 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 2 tablespoons olive oil

Highlighted under: Quick & Easy

I absolutely love making these Crispy Polenta Veggie Squares whenever I’m in the mood for a flavorful snack or a light meal. They’re incredibly easy to whip up and offer a delightful crunch with the added goodness of veggies. I find that the combination of herbs and spices really brings out the best in the polenta, making every bite delectable. Plus, you can customize the ingredients to suit your taste, which makes this recipe even more appealing for family gatherings or casual get-togethers.

Created by

Harriet Collins

Last updated on 2026-01-15T12:13:26.103Z

Each time I prepare these Crispy Polenta Veggie Squares, I’m reminded of the joy of bringing together simple ingredients into a savory delight. Recently, I experimented with adding roasted bell peppers and zucchini to the mix, which elevated the flavor profile and added a beautiful color to the dish. This trick not only makes the squares visually appealing but also ensures a delicious bite each time.

One key to achieving that perfect crisp on the outside while keeping the interior creamy is to let the polenta mixture rest before cutting it into squares. This step helps it firm up nicely, ensuring it holds together during cooking. I've also found that using plenty of fresh herbs makes a world of difference in enhancing the overall taste!

        Why You'll Love These Crispy Polenta Veggie Squares
        Deliciously crispy exterior with a soft, creamy inside
Versatile recipe that accommodates any vegetables you have on hand
Perfect as an appetizer, snack, or even a light meal

      

The Importance of Properly Cooking Polenta

To achieve the best texture in your polenta, it's crucial to gradually whisk in the polenta to the boiling broth. This technique prevents lumps from forming, which is a common issue when polenta is added too quickly. As you stir continuously for the full 10 minutes, you'll notice the mixture thickening, becoming a smooth consistency that's essential for a good base. Aim for a texture similar to a thick porridge—this indicates it's ready for the next steps.

It’s also important not to rush the simmering process; allow the polenta enough time to absorb the vegetable broth fully and swell. The goal is to stir until the polenta not only thickens but also starts pulling away from the sides of the pot. This ensures a creamy inside once it’s set and fried. If your polenta becomes too stiff during cooking, feel free to add a splash of broth to loosen it up.

Customizing Your Vegetable Choices

One of the best aspects of Crispy Polenta Veggie Squares is their versatility. Feel free to swap in any seasonal vegetables you have, such as kale, spinach, or even roasted eggplant. Using vegetables that hold their shape is ideal; otherwise, your squares may become mushy. If you're looking for a flavor boost, consider adding a splash of lemon juice or a sprinkle of red pepper flakes to the vegetable mix for an added kick.

Don't hesitate to play with the herbs, either. Fresh herbs like basil or parsley can enhance the overall flavor profile significantly. If using fresh herbs, remember to double the quantity since fresh herbs have a milder flavor compared to dried ones. Similarly, if you prefer a dairy-free option, replacing Parmesan with nutritional yeast will still add a cheesy flavor without any dairy.

Perfecting the Frying Technique

Frying the polenta squares is where you can really elevate your dish. Ensure your olive oil is hot enough before adding the squares; test by dropping a small piece of polenta into the oil—it should sizzle immediately. If the oil is not sufficiently heated, you might end up with greasy squares. Aim for a medium heat to prevent the outside from burning before the inside gets a chance to warm up. You’re looking for a golden brown color to indicate readiness.

If you're cooking in batches, keep cooked squares warm in a low oven while you finish frying the rest. This way, all the squares remain hot and crispy upon serving. Should you have any leftovers, you can reheat them in an air fryer or skillet for a quick revival of their crunchy texture.

Ingredients

For the Polenta

1 cup polenta
4 cups vegetable broth
1/4 cup grated Parmesan cheese
Salt and pepper to taste

Vegetable Mix-ins

1/2 cup chopped bell pepper
1/2 cup chopped zucchini
1/4 cup chopped red onion
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme

For Frying

2 tablespoons olive oil

Instructions

Prepare the Polenta

In a saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring continuously. Lower the heat and let it simmer for about 10 minutes until it thickens. Stir in the Parmesan cheese, and season with salt and pepper.

Add Vegetables

Remove the polenta from heat and fold in the chopped vegetables, garlic, oregano, and thyme. Mix until all ingredients are well combined.

Set and Cut

Spread the polenta mixture evenly in a greased baking dish, smoothing the top. Allow it to cool and set for at least 20 minutes in the refrigerator. Once set, cut into squares.

Fry the Squares

In a skillet, heat the olive oil over medium heat. Fry the polenta squares for about 5 minutes on each side, or until they are golden brown and crispy.

Pro Tips

Experiment with your favorite vegetables or add spices like smoked paprika for an extra kick.

Make-Ahead and Storage Tips

Crispy Polenta Veggie Squares can be prepared ahead of time, making them a great option for meal prep. After frying, allow the squares to cool completely and then store them in an airtight container in the refrigerator for up to three days. They can also be frozen if you want to extend their shelf life further. Just place them in a single layer on a baking sheet, freeze until firm, and then transfer to a freezer-safe container. They’ll keep well for up to a month.

When reheating, place the frozen squares directly into the oven or air fryer without thawing to restore their crispiness. Bake at 400°F (200°C) for about 10-15 minutes or until heated through. This technique ensures they remain deliciously crispy without drying out.

Serving Suggestions

These polenta squares can be enjoyed on their own or paired with a variety of dipping sauces. A homemade marinara or a tangy yogurt-based dip with herbs would complement them beautifully. For a more substantial meal, consider serving them alongside a leafy green salad topped with your choice of dressing.

You can also turn these squares into a hearty sandwich by placing them between slices of crusty bread with some fresh greens and your favorite condiments. This makes for an excellent vegetarian option for lunch or a light dinner, keeping your meal varied and fulfilling.

Questions About Recipes

→ Can I make these polenta squares ahead of time?

Yes! You can prepare the polenta mixture and let it set in the fridge the day before. Just fry them when you’re ready to serve.

→ What can I serve with these squares?

They pair wonderfully with marinara sauce or a fresh salad. You can also serve them as a side dish with any main course.

→ Can I use different types of cheese?

Absolutely! Feel free to substitute with any cheese you prefer, such as feta or mozzarella for a different flavor.

→ Is this recipe gluten-free?

Yes, polenta is naturally gluten-free, making this dish a great option for those with gluten sensitivities.