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 cornmeal; 4 cups vegetable broth; 1 teaspoon salt; 1 tablespoon olive oil; 1/2 cup grated Parmesan cheese; 1 cup bell peppers, diced; 1 cup zucchini, diced; 1 cup cherry tomatoes, halved; 1 tablespoon olive oil; Salt and pepper to taste; 1/2 cup shredded mozzarella cheese; Fresh basil for garnish

Highlighted under: Simple Meals

I love making Crispy Polenta Veggie Squares because they are such a versatile dish. Each bite is a perfect combination of crispy edges and creamy polenta, giving me the ultimate comfort food experience. Layered with seasonal veggies and topped with cheese, these squares are not only beautiful but also a great way to sneak in some extra nutrients. Whether you're serving them as an appetizer or a side dish, they're always a hit at gatherings and perfect for a quick weeknight meal.

Created by

Belinda Fraser

Last updated on 2026-01-21T20:54:34.735Z

When I first tried making Crispy Polenta Veggie Squares, I was amazed by how simple yet satisfying they are. The polenta, once cooked, can be molded into any shape you like. I experimented with various vegetables and found that roasting them beforehand really enhanced their flavors. This step might seem minor, but it makes a huge difference!

I also discovered that letting the polenta set in the fridge before cutting into squares helps achieve that desirable crunch. Now, I can whip up these squares for any occasion, and they never fail to impress my family and friends.

Why You'll Love These Squares
Crunchy on the outside with a soft and creamy polenta center
Easily customizable with your favorite seasonal vegetables
Perfect for parties, picnics, or a cozy night in

Understanding Polenta

Polenta serves as the creamy foundation for these veggie squares. It’s essential to whisk the cornmeal gradually into the boiling vegetable broth, as this prevents clumping and yields a smooth texture. The key here is constant stirring, which not only helps to thicken the mixture but also ensures the polenta cooks evenly. Once cooked, the addition of olive oil and Parmesan cheese enhances both flavor and richness, making every bite truly comforting.

When preparing polenta, be mindful to let it cool before slicing. This step is crucial, as it allows the polenta to firm up, making it easier to cut into neat squares. If you prefer an extra crispy exterior, consider chilling the sliced squares before pan-frying them. This helps solidify their shape and creates a delightful contrast between the crispy edges and the soft center.

Roasting the Veggies

The selection of vegetables can drastically change the flavor profile of your Crispy Polenta Veggie Squares. Bell peppers, zucchini, and cherry tomatoes are versatile and add a spectrum of colors. Roasting them amplifies their natural sweetness, achieving a beautiful char that complements the polenta. Make sure to spread the veggies out on the baking sheet; overcrowding will steam them instead of roasting, preventing that desirable caramelization.

For added flavor, consider tossing your vegetables with herbs or spices like dried oregano or garlic powder before roasting. This simple enhancement can elevate the taste dramatically. Always check for doneness after 20 minutes; vegetables should be fork-tender with a slightly crispy exterior. Keep an eye on them to avoid burning, adjusting the roasting time based on your oven’s quirks.

Serving Suggestions

Crispy Polenta Veggie Squares are incredibly versatile and can be served hot or at room temperature, making them ideal for parties and gatherings. Pair them with a side of marinara sauce or a yogurt-based dip to add a refreshing contrast. You might also try drizzling balsamic reduction over the top for a touch of acidity that complements the richness of the cheese.

These squares can easily be customized to reflect seasonal ingredients. In the fall, consider using roasted butternut squash and sage, while spring might call for asparagus and peas. If you’re looking to create a more substantial dish, feel free to add cooked proteins such as chickpeas or shredded chicken into the vegetable layer for more depth. In either case, ensuring a balanced ratio of polenta to toppings will keep the dish from becoming overwhelming.

Ingredients

For the Polenta

1 cup cornmeal
4 cups vegetable broth
1 teaspoon salt
1 tablespoon olive oil
1/2 cup grated Parmesan cheese

For the Veggies

1 cup bell peppers, diced
1 cup zucchini, diced
1 cup cherry tomatoes, halved
1 tablespoon olive oil
Salt and pepper to taste

For Topping

1/2 cup shredded mozzarella cheese
Fresh basil for garnish

Instructions

Cook the Polenta

In a large saucepan, bring vegetable broth and salt to a boil. Gradually whisk in the cornmeal, stirring constantly until thickened. This should take about 5 minutes. Remove from heat and stir in olive oil and Parmesan cheese.

Prepare the Vegetables

Preheat your oven to 400°F (200°C). Toss the diced bell peppers, zucchini, and cherry tomatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes or until tender.

Combine and Set

Spread the polenta mixture in a greased baking dish or on a parchment-lined baking sheet, smoothing it out evenly. Top the polenta with roasted veggies and sprinkle mozzarella cheese over everything. Allow it to cool at room temperature for 10 minutes, then refrigerate for an additional 30 minutes to set.

Cut and Serve

Once set, cut the polenta into squares. Heat a non-stick skillet over medium heat, and add a little olive oil. Cook the squares for 3-4 minutes on each side until golden and crispy. Garnish with fresh basil and serve warm.

Pro Tips

Experiment with different vegetables based on the season. You can also add herbs like thyme or oregano for added flavor.

Make-Ahead and Storage

Crispy Polenta Veggie Squares can be made ahead of time, making them perfect for meal prep. Once prepared and cooled, store the squares in an airtight container in the refrigerator for up to 3 days. Allow them to cool completely before refrigerating to prevent moisture build-up, which can make them soggy upon reheating.

If you want to freeze the squares, separate them with parchment paper and store them in a freezer-safe bag. They can last for up to 2 months. To reheat, bake them in the oven at 375°F (190°C) for about 15-20 minutes until heated through and crispy on the edges.

Ingredient Substitutions

If you're looking to adjust the recipe to accommodate dietary restrictions, you can easily substitute the cornmeal with gluten-free alternatives such as polenta made from corn flour. Additionally, for a dairy-free option, you can swap out the Parmesan and mozzarella cheese with nutritional yeast and a dairy-free cheese alternative, ensuring the flavors remain rich and satisfying.

When it comes to vegetables, feel free to mix and match according to your preference or what you have on hand. Spinach, mushrooms, or even roasted root vegetables can be used for an added twist. Just remember to maintain a balance of moisture to avoid a soggy texture in the final dish.

Troubleshooting Tips

If your polenta turns out gritty, it may be due to adding the cornmeal too quickly. Always ensure you whisk gradually and continuously to achieve a smooth consistency. If you accidentally cook it too long and it becomes tough, adding a splash of broth or water while stirring can help loosen it up during the cooking process.

For those who find their squares falling apart, it's likely they didn’t chill long enough to set. If this happens, don’t worry! You can remold the mixture into a baking dish and press it down firmly before chilling again. This will help create a more cohesive square that holds together during frying.

Questions About Recipes

→ Can I make these polenta squares ahead of time?

Yes, you can prepare the polenta and veggies in advance, then assemble and cook them just before serving.

→ What can I substitute for Parmesan cheese?

Nutritional yeast is a great vegan alternative to Parmesan cheese that adds similar flavors.

→ Can I bake these instead of frying?

Absolutely! You can bake the squares in the oven at 425°F (220°C) until crispy, usually about 15-20 minutes.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. They reheat well in a skillet or microwave.