Creamy Polenta Squares with Parmesan Recipe

Introduction

Polenta is a simple, comforting dish made from cornmeal that can be served soft or firm. This quick-cook version is blended with cheese and butter, then cooled and sliced for easy frying or baking. It’s a versatile base perfect for many toppings or sides.

Ingredients

• 2 tbsp olive oil, plus extra for the tin
• 500ml vegetable or chicken stock
• 125g quick-cook polenta
• 40g parmesan or vegetarian alternative, grated
• 25g butter

Instructions

1. Step 1: Oil and line a swiss roll tin (about 31cm x 23cm) with baking parchment to prepare for the polenta mixture.
2. Step 2: Heat a large saucepan over medium heat, add the olive oil and stock, and bring to a simmer.
3. Step 3: Slowly pour in the quick-cook polenta, stirring constantly to prevent lumps.
4. Step 4: Cook the polenta for 10-15 minutes, stirring regularly, until it thickens and starts to pull away from the sides of the pan.
5. Step 5: Remove from heat and stir in the grated parmesan and butter until fully melted and combined.
6. Step 6: Pour the mixture into the prepared tin and let it cool for about 1 hour until set.
7. Step 7: Cut the cooled polenta into 16-24 pieces and lay them in a single layer on the air fryer tray.
8. Step 8: Cook in the air fryer at 200°C for 15-20 minutes until golden and crisp.
9. Step 9: Serve warm, adding your favorite toppings or sides as desired.

Tips & Variations

• For a richer flavor, try using homemade stock or add herbs like rosemary or thyme while cooking the polenta.
• Swap parmesan for a vegetarian cheese alternative if preferred.
• Polenta can be grilled or pan-fried if you don’t have an air fryer.
• Experiment with toppings such as sautéed mushrooms, tomato sauce, or a drizzle of pesto for added variety.

Storage

Store cooked polenta pieces in an airtight container in the refrigerator for up to three days. Reheat in the air fryer or oven to maintain crispness before serving. Avoid microwaving as it can make the polenta soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use water instead of stock?

Yes, but using vegetable or chicken stock adds more depth and flavor to the polenta.

How do I know when the polenta is cooked?

The polenta is ready when it thickens noticeably and starts to pull away from the sides of the pan, usually after 10-15 minutes of stirring.

Creamy Polenta Squares with Parmesan Recipe

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This recipe shows you how to make creamy polenta using quick-cook polenta and vegetable or chicken stock, finished with parmesan and butter for richness. After cooling and setting, the polenta is cut into pieces and air fried until golden and crispy, making it a versatile base or side dish.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 15 minutes cooking polenta + 15-20 minutes air frying
• Total Time: 45 minutes
• Yield: 16–24 pieces 1x
• Category: Side Dish
• Method: Air Frying
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base

• 2 tbsp olive oil, plus extra for the tin
• 500ml vegetable or chicken stock
• 125g quick-cook polenta

Finishing

• 40g parmesan or vegetarian alternative, grated
• 25g butter

Instructions

1. Prepare the tin: Oil and line a Swiss roll tin (31cm x 23cm) with baking parchment to prevent sticking.
2. Cook the polenta: Heat olive oil in a large saucepan over medium heat. Pour in the stock and bring it to a simmer. Gradually add the polenta while stirring constantly to avoid lumps. Cook for 10-15 minutes until the mixture thickens and pulls away from the sides of the pan.
3. Finish the polenta: Remove from heat, then stir in the grated parmesan and butter until completely melted and incorporated.
4. Set the polenta: Pour the cooked polenta mixture into the prepared tin, smoothing the surface. Allow it to cool at room temperature for 1 hour until firm.
5. Cut and store: Once set, cut the polenta into 16-24 pieces. Store the pieces chilled in an airtight container for up to three days.
6. Air fry the polenta: Arrange the polenta pieces in a single layer on your air fryer tray. Cook at 200°C (392°F) for 15-20 minutes until they turn golden and crispy.
7. Serve: Serve hot with your choice of toppings for a complete dish.

Notes

• Use either vegetable or chicken stock depending on your preference for a vegetarian or meat-based option.
• Parmesan can be substituted with a vegetarian-friendly cheese alternative if needed.
• You can store uncooked set polenta in the fridge for up to three days before air frying.
• Cooking times in the air fryer may vary slightly depending on the model; watch for a golden color as an indicator of doneness.
• Leftover cooked polenta pieces can be kept for one day in an airtight container.
• For additional flavor, add herbs or spices to the polenta while cooking or top air fried pieces with sauces, vegetables, or proteins.

Keywords: polenta, quick polenta, air fryer polenta, crispy polenta, Italian side dish, vegetarian polenta