Crispy Polenta Veggie Squares

Name: Crispy Polenta Veggie Squares
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 cup polenta (cornmeal); 4 cups vegetable broth; 1/2 teaspoon salt; 1 tablespoon olive oil; 1 cup bell peppers, diced; 1 cup zucchini, diced; 1/2 cup onion, chopped; 2 cloves garlic, minced; 1 tablespoon fresh basil, chopped; Salt and pepper to taste

Highlighted under: Traditional World Food Collection

I absolutely love crafting these Crispy Polenta Veggie Squares for gatherings. The combination of crispy polenta and vibrant vegetables creates a delicious appetizer that impresses guests every time. As I experiment with various toppings, I found that a mix of colorful bell peppers, zucchini, and a hint of fresh basil really elevates the dish. With their beautiful golden crust and savory flavor, these squares are always the star on my table, making them a fantastic addition to any feast.

Created by

Natalie Evans

Last updated on 2026-01-19T23:25:34.832Z

When I first made these Crispy Polenta Veggie Squares, I was amazed at how simple yet satisfying they were. Polenta can be incredibly versatile, and I love how the texture transforms when baked. Each bite is a delightful experience that showcases the natural sweetness of the vegetables.

One tip I discovered is to let the cooked polenta sit and firm up before cutting it into squares. This ensures they hold their shape during baking, leading to a wonderfully crispy outside while remaining tender inside. It’s a small step that makes a big difference!

        Why You'll Love This Recipe
        Crispy exterior with a soft, flavorful interior
Versatile topping options to suit any taste
Perfect for snacking or as part of a meal

      

Mastering the Polenta

Creating the perfect polenta is the foundation for these Crispy Polenta Veggie Squares. The polenta should be stirred regularly while cooking to prevent clumping and ensure a creamy texture. You’ll know it’s ready when it pulls away from the sides of the pan and has a smooth consistency. Make sure to incorporate the olive oil after removing the polenta from heat, as this adds richness and depth to the flavor.

If you prefer a firmer polenta, consider letting it set for longer than 20 minutes. A little experimentation with the setting time can yield different textures, so don’t be afraid to adjust based on your preference. For those looking to add a twist, try incorporating herbs or spices into the polenta while cooking, such as rosemary or smoked paprika, to enhance the flavor profile.

Vegetable Versatility

The beauty of this recipe lies in its versatility. While bell peppers, zucchini, and onion create a wonderful base, feel free to switch up the veggies according to what you have on hand. Ingredients like mushrooms, spinach, or cherry tomatoes can work beautifully as well. Just ensure the vegetables you choose can be sautéed; for instance, broccoli or asparagus might need a longer cooking time to soften up.

If you want to add more protein to your veggie topping, consider mixing in cooked legumes like chickpeas or black beans. They can be stirred in with the vegetables during the last few minutes of cooking. This addition can make the squares even more satisfying, turning them into a hearty snack or a light meal.

Serving and Storing Tips

These polenta squares are best served fresh from the oven while the edges are still hot and crispy. They make an excellent appetizer or a side dish alongside a salad. If you're preparing for a gathering, consider doubling the recipe and serving a variety of toppings to create a colorful platter that will wow your guests.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheating is simple: place them on a baking sheet and rewarm in a preheated 350°F (175°C) oven for about 10 minutes until they regain their crispiness. Alternatively, reheating in an air fryer for 5-7 minutes can offer a delightfully crunchy finish.

Ingredients

For the Polenta

1 cup polenta (cornmeal)
4 cups vegetable broth
1/2 teaspoon salt
1 tablespoon olive oil

For the Veggie Topping

1 cup bell peppers, diced
1 cup zucchini, diced
1/2 cup onion, chopped
2 cloves garlic, minced
1 tablespoon fresh basil, chopped
Salt and pepper to taste

Instructions

Prepare the Polenta

In a saucepan, bring vegetable broth to a boil. Gradually whisk in the polenta and salt. Reduce heat to low and cook for about 10 minutes, stirring frequently until thickened. Remove from heat and stir in olive oil.

Set the Polenta

Pour the polenta into a greased baking dish and spread evenly. Allow it to cool and set for at least 20 minutes.

Prepare the Veggies

In a skillet over medium heat, sauté the onion and garlic in a bit of olive oil until translucent. Add the diced bell peppers and zucchini, cooking until softened. Stir in fresh basil and season with salt and pepper.

Cut and Bake

Once the polenta has set, cut it into squares. Place the squares on a baking sheet, top with the sautéed vegetables, and bake at 400°F (200°C) for 15 minutes or until the edges are golden and crispy.

Serve and Enjoy

Let cool slightly before serving. Garnish with additional basil if desired and enjoy your delightful treat!

Pro Tips

For an extra crispy texture, try broiling the squares for the last few minutes of baking.

Customizing Your Recipe

Personalizing your Crispy Polenta Veggie Squares can elevate them even further. Consider different cheeses, such as feta or mozzarella, sprinkled on top before baking for an added layer of flavor and creaminess. Just be mindful of how much you add; too much cheese can create a heavy topping that overshadows the vegetables.

For a spicy kick, incorporate red pepper flakes into the veggie mixture or drizzle some sriracha on top before serving. This simple addition can bring a whole new level of excitement to your dish and cater to those who love heat in their food.

Troubleshooting Polenta

If your polenta becomes lumpy, this can often happen due to adding the cornmeal too quickly or not whisking continuously while incorporating it into the boiling broth. If this happens, simply continue to cook and whisk vigorously; it usually smoothens out with enough attention. Alternatively, you could blend the polenta with an immersion blender for a super smooth texture.

For those who find that their squares are not crisping up as desired in the oven, ensure that they are spread evenly and not overcrowded on the baking sheet. Use parchment paper to prevent sticking and allow those golden edges to form. A higher temperature can also help achieve that desired crunch without overcooking the vegetable topping.

Scaling the Recipe

Scaling this recipe is simple and just requires adjusting your ingredient quantities based on the number of servings you need. For larger gatherings, consider preparing the polenta squares in a larger baking dish for uniform pieces, keeping in mind that they may take a bit longer to set due to the increased volume.

If you plan to serve them at a party, prepare the polenta and veggie topping ahead of time, then assemble and bake right before serving. Make-ahead preparation allows the flavors of the vegetables to meld, enhancing the overall taste. Remember to adjust the baking time if you’re working with a larger batch.

Questions About Recipes

→ Can I use cheese in this recipe?

Yes! Feel free to add grated cheese on top before baking for a deliciously cheesy twist.

→ What other vegetables can I use?

You can experiment with any vegetables you like, such as spinach, mushrooms, or even roasted tomatoes.

→ How do I store leftover polenta squares?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for crispiness.

→ Can I make this dish vegan?

Absolutely! Just ensure that the vegetable broth used is vegan-friendly, and you’re all set.