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 cup chopped mixed vegetables (bell peppers, zucchini, carrots); 1/2 cup grated Parmesan cheese; 2 tablespoons olive oil; 1 teaspoon garlic powder; Salt and pepper to taste; Fresh herbs for garnish (optional)

Highlighted under: Fresh Kitchen

I absolutely love making Crispy Polenta Veggie Squares for gatherings or as a delicious appetizer. They are incredibly versatile, and I enjoy experimenting with seasonal vegetables or different spices to elevate the dish. The crispy exterior paired with the creamy inside creates a delightful texture that everyone seems to enjoy. As I perfect this recipe, I've realized that balancing the flavors is key, and serving them with a tangy dip takes these squares to the next level. I can't wait for you to try this!

Created by

Maribel Hawthorne

Last updated on 2026-01-15T13:49:36.933Z

When I first tried making Crispy Polenta Veggie Squares, I was fascinated by how the polenta transforms with just a little patience and creativity. I experimented with different vegetable combinations and was blown away by how something so simple could be so flavorful. The trick lies in allowing the polenta to set properly before cutting, which ensures a perfect crispy edge every time.

After several attempts, I finally settled on my go-to toppings, which include roasted bell peppers and fresh herbs. This adds a pop of color and flavor that brightens the dish. Pair these squares with a homemade dipping sauce, and you've got an impressive appetizer that's sure to be a hit!

Why You'll Love This Recipe
Crispy texture that contrasts beautifully with creamy polenta
Versatile with the option to customize vegetables
Perfect for parties or as a healthy snack

Mastering the Polenta

Polenta is a cornmeal dish that can vary in texture based on cooking time and the amount of liquid used. When preparing it, remember that the longer you cook the polenta, the creamier it will become. Aim for a thick consistency that holds its shape when set. If it ends up too thick, you can whisk in a bit more vegetable broth until you reach your desired texture.

An essential technique to make sure there are no lumps is to gradually incorporate the polenta into the boiling broth while whisking continuously. I recommend using a whisk rather than a spoon for this step to achieve a smooth texture. If you do end up with lumps, a thorough whisking will often eliminate them, but you could also use an immersion blender after cooking for a few seconds on low speed if needed.

Vegetable Variations

The beauty of these Crispy Polenta Veggie Squares lies in their versatility. While I suggest using a mix of colorful bell peppers, zucchini, and carrots, feel free to swap in seasonal vegetables like asparagus in spring or butternut squash in fall. Just keep in mind that firmer vegetables may require a quick sauté before adding them to the polenta, as they can take longer to cook through than softer options.

Another way to customize these squares is by experimenting with spices and herbs. For an Italian twist, add dried oregano or basil; for a kick, consider incorporating chili flakes. Just remember that spices can intensify during cooking, so start with a smaller amount and adjust according to your taste preferences.

Serving and Storing

These veggie squares are perfect for making ahead of time. Once they are baked and cooled, store them in an airtight container in the refrigerator for up to five days. To reheat, simply place them back in the oven at 350°F (175°C) for about 10-15 minutes until they’re heated through and crispy again. This makes them an ideal option for meal prep or last-minute gatherings.

For serving, I highly recommend pairing these squares with a tangy dip. A mixture of Greek yogurt, lemon juice, and fresh herbs can elevate the dish, but you can also try a spicy marinara or a simple aioli. They are not only delightful as an appetizer but can easily shine as a side dish for grilled meats or as part of a vegetarian platter.

Ingredients

Gather these fresh ingredients to make your Crispy Polenta Veggie Squares:

Ingredients

1 cup polenta
4 cups vegetable broth
1 cup chopped mixed vegetables (bell peppers, zucchini, carrots)
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper to taste
Fresh herbs for garnish (optional)

Ensure all ingredients are prepped and ready before you start cooking!

Instructions

Follow these steps to create your Crispy Polenta Veggie Squares:

Cook the Polenta

In a large saucepan, bring the vegetable broth to a boil. Slowly add the polenta while continually whisking to prevent lumps. Reduce the heat and cook for about 15-20 minutes, stirring frequently until the polenta thickens.

Add Vegetables and Cheese

Once the polenta is thick, stir in the chopped mixed vegetables, grated Parmesan cheese, garlic powder, salt, and pepper. Mix well to combine.

Set the Polenta

Pour the mixture into a greased baking dish, spreading it out evenly. Let it cool and set for at least 15 minutes.

Cut and Bake

Preheat the oven to 375°F (190°C). Once the polenta has set, cut it into squares. Arrange on a baking sheet, drizzle with olive oil, and bake for 15 minutes, flipping halfway, until golden and crispy.

Serve the squares warm, garnished with fresh herbs, and enjoy!

Pro Tips

For an extra kick, try adding a pinch of chili flakes or herbs like oregano to the polenta mix before baking.

Troubleshooting Texture

If your polenta turns out too watery after boiling, it usually indicates that the heat was too low or that it wasn’t cooked long enough. Ensure you’re at a strong simmer for optimal thickening. However, if it’s too thick, adding a little more broth or water while whisking can restore the right consistency. Just do this gradually to control the texture.

On the flip side, if your baked squares aren’t achieving the desired crispiness, try increasing the oven temperature to 400°F (200°C) and bake them a little longer, flipping halfway as directed. A well-coated layer of olive oil also contributes to the crisp outside — don’t be shy with it!

Scaling the Recipe

If you’re planning to make a larger batch for a bigger gathering, this recipe scales beautifully. Simply maintain the same ratio; for example, doubling the recipe means using 2 cups of polenta and 8 cups of broth. Just ensure you use a sufficiently large saucepan that can accommodate the cooked volume of polenta.

When scaling up, you may need to adapt the baking time slightly as well. Larger batches might need an extra few minutes in the oven to achieve that golden, crispy exterior. Keep checking for visual cues like a golden edge and a firm texture to know they are ready to serve.

Dietary Substitutions

For a dairy-free version, you can substitute the Parmesan cheese with nutritional yeast, which will add a cheesy flavor without the dairy. Additionally, using a vegan butter alternative can help retain creaminess while maintaining the dish’s quality. Just ensure your vegetable broth aligns with your dietary preferences as well.

If you're avoiding gluten, rest assured that polenta is naturally gluten-free, making this recipe an excellent choice for those with dietary restrictions. Just keep an eye on the brands of broth and any additional dips or sauces you incorporate to ensure they also meet gluten-free standards.

Questions About Recipes

→ Can I use water instead of vegetable broth?

Yes, but using vegetable broth enhances the flavor of the polenta.

→ How can I make these squares vegan?

Simply omit the Parmesan cheese or use a vegan cheese alternative.

→ What other vegetables can I use?

Feel free to mix in any vegetables you love, such as spinach, mushrooms, or even sundried tomatoes.

→ How do I store leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.