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Broiled Polenta Squares

March 19, 2010 By Kristen Feola

broiled polenta squares

Broiled Polenta Squares

Broiled Polenta Squares has the taste of cornbread but with bit of crunch to it. Polenta is a popular food dish that is common in Italian cooking. It's made from ground cornmeal, which is then boiled in water to create a porridge-like substance. You can enjoy polenta right off the stove while it's hot or you can bake it for a crispier texture.
3.82 from 32 votes
Print Recipe Pin Recipe
Course Appetizer, Side Dish, Snack
Cuisine Italian
Servings 9

Ingredients
  

  • 6 cups water
  • 1 teaspoon salt
  • 2 1/2 cups yellow cornmeal
  • 1 teaspoon dried basil or oregano
  • 1/2 teaspoon garlic powder

Instructions
 

  • Heat water to boiling in a large saucepan. Add salt. Reduce heat to bring water to a simmer; slowly pour polenta in a thin stream into the saucepan. Stir constantly with a whisk to prevent clumping. After adding all the polenta, stir with a wooden spoon until the polenta is thick and pulls away from the sides of the pan; this may take 15-20 minutes. For best results, stir constantly until the polenta has reached this consistency. Add basil and garlic powder. Stir well.
  • Wet a paper towel, and rub the bottom and sides of a 9 x 13-inch casserole dish with water to prevent sticking. Once polenta has cooked, transfer it to the dish. With a rubber spatula, press polenta until it is well packed. Cover with plastic wrap and refrigerate 2 hours or until completely cooled.
  • Preheat oven to broil setting. Using a paper towel, rub a large 11 x 17-inch baking sheet with olive oil and set aside. Remove casserole dish from refrigerator and cut polenta into 2 ½-inch squares.
  • Place squares on prepared baking sheet, and place 3-4 inches under broiler. Bake 15 minutes, flip, and bake 15 minutes more. Both sides should be crispy before serving.
  • Yield: 9 servings (serving size: 2 squares)

Notes

  • Top with Salsa, Black Bean Dip, or Super Easy Guacamole.
  • Serve with Classic Tomato Sauce or Artichoke-Tomato Sauce.

Previous Post: « Black Bean Dip
Next Post: Mexican Rice and Beans »
3.5 2 votes
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12 Comments
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Ann
Ann
8 years ago

How do you store the broiled polenta leftovers?

0
Kristen Feola
Kristen Feola
Author
Reply to  Ann
8 years ago

Hi, Ann! You can store them in the refrigerator. They’re best reheated in an oven (or small toaster oven), especially if you like a crispy texture. Thanks for your question!

0
Dee
Dee
9 years ago

I purchased your book a few years ago when my church did its 1st Daniel’s Fast. The broiled polenta is one of my favorites. Your book has been a blessing to me and my husband. Looking forward to volume 2.

1
Kristen Feola
Kristen Feola
Author
Reply to  Dee
9 years ago

Hi, Dee! Thanks so much for your feedback. 🙂 I’m so glad to hear you’ve been blessed by the book!

0
Ashley
Ashley
10 years ago

If I use the prepared organic polenta, would I just skip the pouring of the cornmeal in the boiling water part and go straight to baking? Just curious. This is my first fast ever using polenta and I may or may not be nervous : )

0
Kristen Feola
Kristen Feola
Author
Reply to  Ashley
10 years ago

Right. No need to boil the polenta if it’s already made. I’m glad you’re doing the fast! Your comment made me laugh about that you “may or may not be nervous!” 🙂

0
Shirl
Shirl
11 years ago

Can I purchase the prepared organic polenta too? Kristen, you have wonderful recipes and resources on your website. Thank you for the tremendous work you are doing to help and guide others to developing a closer relationship with our Lord.

-1
Kristen Feola
Kristen Feola
Author
Reply to  Shirl
11 years ago

I think it should be fine. Check the ingredients label to be sure. Thank you so much for your encouragement! I thank God for giving me the opportunity to help others grow stronger spiritually and physically.

0
Coco
Coco
11 years ago

What temperature do you recommend for broiling? 350? 400?

-1
Kristen Feola
Kristen Feola
Author
Reply to  Coco
11 years ago

Probably at least 425-450.

-1
feolafitness
feolafitness
15 years ago

Adding sun-dried tomatoes is a great idea. I’ll have to try it! Thanks for your comment.

0
katie waddell
katie waddell
15 years ago

this is a great recipe! for some variation, i have tried stirring in sun dried tomatoes before you transfer to the baking dish….delicious!

0

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Kristen’s Favorite Recipes

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