Crispy Polenta Veggie Squares

Name: Crispy Polenta Veggie Squares
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 cup polenta; 4 cups vegetable broth; 1 cup mixed vegetables (zucchini, bell peppers, carrots, etc.); 1 tablespoon olive oil; 2 cloves garlic, minced; Salt and pepper to taste; 1/2 cup grated parmesan cheese (optional); Fresh herbs for garnishing (optional)

Highlighted under: Natural Healthy Meals Inspiration

I absolutely love making Crispy Polenta Veggie Squares as they are a delicious, versatile snack or appetizer. The crunchy exterior paired with the creamy polenta center and vibrant veggies creates a delightful contrast in texture that I find irresistible. Plus, these squares are a great way to use up leftover vegetables in my fridge! With a medley of colors and flavors, they’re not only appealing to the eyes but also packed with nutrients. I often serve them at gatherings and they disappear in no time!

Created by

Bryony Wells

Last updated on 2026-01-15T16:01:53.489Z

When I first came across the idea of crispy polenta squares, I was intrigued by how I could turn such a simple ingredient into a masterpiece. After experimenting multiple times, I discovered that the key was to bake them until golden brown after chilling. This method results in a perfectly crispy outside while keeping the polenta soft and flavorful inside, making for an addictive bite.

One of my favorite experiments was incorporating seasonal veggies like zucchini and bell peppers. I sautéed them lightly with garlic before mixing into the polenta, which not only enhanced the flavor but also brought a lovely texture contrast. You can get creative with veggies, but this combination is a hit every time!

Why You Will Love This Recipe
Irresistible crunchy texture that contrasts beautifully with the creamy polenta
A great way to include multiple veggies for a nutritious snack
Easily customizable with your choice of vegetables and spices

Ingredient Insights

Polenta, a key ingredient in this recipe, serves as the base for the squares. It's essential to remember that the type of polenta you use can affect the final texture. Instant polenta cooks faster but may not provide the same depth of flavor as stone-ground polenta, which takes longer to prepare but offers a creamier result. If you're short on time, instant polenta will still yield delicious squares, just adjust the cooking time accordingly.

Using a variety of mixed vegetables adds not only color but also a burst of different nutrients. Feel free to experiment with seasonal veggies like asparagus or spinach for a change in flavor profile. Just ensure to chop the vegetables into small, uniform pieces; this helps them cook evenly and integrate nicely into the polenta mixture. If you're looking for a more robust taste, consider adding ingredients like sun-dried tomatoes or olives.

Cooking Techniques

When preparing the polenta, continuous stirring is crucial. This technique prevents clumping and ensures the polenta becomes glossy and thick. If you notice it starting to clump, it's a sign that the heat may be too high; reduce it to a gentle simmer to allow for even cooking. This ensures the final product will be smooth and creamy, giving the squares a delightful texture.

After spreading the polenta mixture into the baking dish, chilling it in the refrigerator for 30 minutes is important for proper slicing. This cooling step firms up the polenta, making it easier to cut into neat squares. If you're short on time, you can also spread the mixture into a parchment-lined dish for easier removal and cutting after it has cooled.

Serving and Storage

These Crispy Polenta Veggie Squares are best served warm, but they can also be made ahead of time. After baking, allow the squares to cool completely, and then store them in an airtight container in the refrigerator for up to three days. When you’re ready to serve, reheat them in a 375°F (190°C) oven for about 10-15 minutes to regain their crispiness.

For a fun serving idea, consider pairing these squares with a dipping sauce. A simple yogurt-based sauce with herbs or a spicy marinara can complement the flavors beautifully. Additionally, if you're looking to switch up this dish for a themed party, serve them as part of a Mediterranean platter with hummus or tzatziki for an exciting twist.

Ingredients

Gather these fresh and colorful ingredients to make your Crispy Polenta Veggie Squares:

Ingredients

1 cup polenta
4 cups vegetable broth
1 cup mixed vegetables (zucchini, bell peppers, carrots, etc.)
1 tablespoon olive oil
2 cloves garlic, minced
Salt and pepper to taste
1/2 cup grated parmesan cheese (optional)
Fresh herbs for garnishing (optional)

Make sure your ingredients are at room temperature before starting to ensure even cooking.

Instructions

Follow these steps to create your delicious Crispy Polenta Veggie Squares:

Cook the Polenta

In a medium saucepan, bring vegetable broth to a boil. Gradually whisk in the polenta and reduce heat. Stir continuously for about 5-7 minutes until thickened. Season with salt and pepper, then stir in parmesan cheese if using.

Prepare the Vegetables

In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add chopped mixed vegetables and cook until tender, about 5-7 minutes. Season with salt and pepper.

Combine and Set

Fold the sautéed vegetables into the cooked polenta, mixing well. Spread the mixture into a greased baking dish and let it cool for at least 30 minutes in the refrigerator until firm.

Bake

Preheat the oven to 400°F (200°C). Cut the chilled polenta into squares and place them on a baking sheet. Bake for 20-25 minutes, flipping halfway through until golden and crispy.

Serve

Remove from the oven and let cool slightly before serving. Garnish with fresh herbs if desired and enjoy your crispy veggie squares warm!

For an extra touch, serve these squares with a dipping sauce of your choice.

Pro Tips

For a spicier kick, add some crushed red pepper flakes to the sautéed vegetables. You can also experiment with different types of cheese for added flavor.

Make-Ahead Tips

To streamline your meal prep, you can cook the polenta a day in advance and store it in the refrigerator. Just reheat it gently with a splash of broth or water, stirring until creamy, before mixing in your sautéed vegetables. This saves you time on the day you plan to serve these delicious squares.

If you have a busy week ahead, consider freezing the uncooked polenta mixture. After spreading it in the baking dish, cover it tightly and freeze for up to a month. When you're ready to bake, thaw it in the refrigerator overnight and then proceed with baking as directed. This is a perfect solution to enjoy a quick, homemade snack with little effort.

Common Troubleshooting

If your polenta squares are falling apart when cut, it's likely that the mixture was not chilled long enough to set. Be patient and allow the squares to cool completely after baking, as this will help them firm up more. If needed, you can briefly return them to the refrigerator to stabilize before serving.

Alternatively, if the texture of your squares seems too crumbly, you may have added too many vegetables compared to the polenta. Always ensure a balanced ratio; around 1 cup of mixed vegetables to every cup of polenta will yield the best texture. Adjust vegetable amounts accordingly next time for a firmer structure.

Questions About Recipes

→ Can I make these vegan?

Yes! Simply omit the parmesan cheese or use a vegan alternative.

→ How can I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. They reheat well in the oven to maintain their crispiness.

→ What other vegetables can I use?

Feel free to use any vegetables you have on hand, such as spinach, mushrooms or even sweet potatoes.

→ Can I freeze the polenta squares?

Absolutely! Freeze them in a single layer, then transfer to a freezer bag. Bake straight from frozen for a quick snack.