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Crispy Parmesan Polenta Rounds

Crispy Parmesan Polenta Rounds: Your New Favorite Snack Delight

Discover Crispy Parmesan Polenta Rounds, gluten-free delights that are perfect for any gathering with their impressive crunch and rich cheese flavor.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 4 rounds
Course: Appetizers
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Polenta
  • 1 cup cornmeal The foundation for these rounds, ensuring a gluten-free base.
  • 4 cups vegetable broth Boosts the flavor; feel free to swap with chicken broth for an animal-based option.
  • 1 cup Parmesan cheese Freshly grated gives the best melt.
  • 2 tablespoons butter Creates a creamy texture and helps achieve that golden crust; olive oil works for a dairy-free choice.
  • 1 teaspoon garlic powder Enhances aroma; fresh garlic provides a robust alternative.
  • 1 teaspoon onion powder Adds depth to the flavor; substitute with finely minced fresh onion.
  • salt Essential for seasoning; consider using sea salt.
  • pepper Essential for seasoning; consider using freshly cracked pepper.
For Frying
  • 1/4 cup olive oil Essential for achieving crispiness when frying; avocado oil is a great substitute.

Equipment

  • medium saucepan
  • spatula
  • cutting board
  • Cookie cutter
  • Skillet
  • Baking Sheet

Method
 

Preparation Steps
  1. In a medium saucepan, bring 4 cups of vegetable broth to a vigorous boil over medium-high heat.
  2. Gradually whisk in 1 cup of cornmeal, ensuring there are no lumps. Stir for about 5 minutes until thickened.
  3. Remove from heat and stir in 1 teaspoon of garlic powder, 1 teaspoon of onion powder, along with salt and pepper. Fold in 2 tablespoons of butter and 1 cup of Parmesan cheese.
  4. Pour the polenta mixture into a greased baking dish, spreading evenly to about ½ inch thickness. Cool at room temperature for about 30 minutes.
  5. Refrigerate the polenta for 1-2 hours until firm.
  6. Preheat your oven to 400°F (200°C).
  7. Once chilled, turn polenta onto a cutting board and cut out 2-inch rounds with a cookie cutter.
  8. Heat ¼ inch of olive oil in a skillet over medium heat and fry the rounds for 3-4 minutes on each side until golden brown.
  9. Transfer fried rounds to a baking sheet and bake in the preheated oven for an additional 10-15 minutes.
  10. Garnish with fresh herbs and serve with your favorite dips.

Nutrition

Serving: 2roundsCalories: 150kcalCarbohydrates: 18gProtein: 5gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 200mgPotassium: 150mgFiber: 1gVitamin A: 350IUCalcium: 200mgIron: 1mg

Notes

These Crispy Parmesan Polenta Rounds are gluten-free and packed with flavor. Store leftovers in an airtight container for up to 3 days.

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