Creamy Parmesan Polenta Squares Recipe

Introduction

Polenta is a simple, comforting dish made from cornmeal that can be served creamy or baked to a golden crisp. This quick-cook polenta recipe is perfect for a versatile side or a base for your favorite toppings. Enjoy a cheesy, buttery treat that’s easy to prepare and delicious every time.

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, then set aside.
2. Step 2: Place a large saucepan over medium heat. Add the olive oil and stock, and bring to a simmer.
3. Step 3: Gradually pour in the polenta, stirring constantly to prevent lumps.
4. Step 4: Cook the polenta for 10-15 minutes, stirring often, 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 cheese and butter until melted and well combined.
6. Step 6: Pour the polenta mixture into the prepared tin and smooth the top.
7. Step 7: Allow the polenta to cool completely for about 1 hour, then cut into 16-24 pieces.

Tips & Variations

• For extra flavor, try using chicken stock instead of vegetable stock.
• Add herbs like rosemary or thyme to the polenta while cooking for an herbal twist.
• Use your favorite cheese to change the flavor profile, such as cheddar or pecorino.
• After cutting, air-fry the polenta pieces at 200°C for 15-20 minutes until golden and crispy.

Storage

Keep the cooked polenta chilled in an airtight container for up to three days. For best texture, reheat by air-frying the pieces at 200°C for 15-20 minutes until crisp and warmed through. Avoid microwaving if you want to maintain a crispy exterior.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare polenta ahead of time?

Yes, you can make and cool the polenta ahead. Store it in the fridge for up to three days before cutting and reheating.

What toppings go well with cooked polenta?

Polenta pairs well with a variety of toppings such as sautéed mushrooms, roasted vegetables, tomato sauce, or even a fried egg for a complete meal.

Creamy Parmesan Polenta Squares Recipe

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Learn how to make creamy, golden polenta using quick-cook polenta, enriched with parmesan and butter, then air-fried to a deliciously crispy finish. This versatile polenta can be served as a side dish or topped with your favorite ingredients for a complete meal.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 25 minutes (includes cooling time)
• Yield: 16 to 24 pieces 1x
• Category: Side Dish
• Method: Air Frying
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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For the Polenta:

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

Instructions

1. Prepare the Tin: Oil and line a 31cm x 23cm swiss roll tin with baking parchment to prevent sticking and make removal easier.
2. Cook the Polenta: Heat a large saucepan over medium heat, add 2 tablespoons of olive oil and the 500ml stock, and bring to a gentle simmer. Gradually pour in the 125g quick-cook polenta while stirring constantly to avoid lumps. Continue cooking for 10 to 15 minutes until the mixture thickens and starts to pull away from the sides of the pan.
3. Enrich the Polenta: Remove the pan from heat and stir in the grated parmesan cheese and 25g butter until fully melted and combined.
4. Set the Polenta: Pour the cooked polenta into the prepared tin, spreading it evenly. Allow it to cool and set for 1 hour at room temperature.
5. Cut into Pieces: Once set, cut the polenta into 16 to 24 pieces, depending on the desired size.
6. Air Fry the Polenta: Lay the polenta pieces in a single layer in the air fryer tray. Cook at 200°C (392°F) for 15 to 20 minutes until golden and crisp.
7. Serve and Store: Serve immediately, adding your favorite toppings if desired. Store any leftovers in an airtight container in the fridge for up to 1 day. The uncooked polenta slab can be kept chilled for up to three days before air frying.

Notes

• You can substitute the parmesan with a vegetarian cheese alternative if preferred.
• Ensure constant stirring when adding polenta to prevent lumps.
• The polenta slab can be stored in the refrigerator for up to 3 days before air frying.
• Polenta pieces crisp up beautifully in the air fryer, but you could also fry or grill them if you prefer.
• Add toppings such as sautéed mushrooms, tomato sauce, or herbs for a complete dish.

Keywords: polenta, quick-cook polenta, air fryer polenta, Italian side dish, crispy polenta, parmesan polenta