Crispy Polenta Veggie Squares

Name: Crispy Polenta Veggie Squares
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup polenta; 4 cups vegetable broth; 1 cup diced bell peppers; 1 cup chopped spinach; 1/2 cup grated Parmesan cheese; 1 teaspoon garlic powder; Salt and pepper to taste; Olive oil for brushing

Highlighted under: Balanced Recipes

I absolutely love making crispy polenta veggie squares for a quick and satisfying snack or appetizer. The combination of creamy polenta and vibrant veggies topped with herbs creates a delightful flavor explosion. With just the right amount of crunch on the outside and a soft, comforting interior, these squares are always a hit with friends and family. Plus, they're incredibly versatile – you can customize them with any vegetables you have on hand. Let me take you through this easy and rewarding recipe that I can't get enough of!

Created by

Gillian Sykes

Last updated on 2026-01-20T00:10:37.350Z

When I first stumbled upon the idea of crispy polenta veggie squares, I was curious. Could polenta really take on a life of its own? I decided to experiment and was pleasantly surprised to find that chilling and baking the polenta gives it a satisfying crunch while retaining a soft center. The fresh vegetables added a burst of color and flavor, making each square a culinary treat.

One tip I discovered during my trials is that letting the polenta cool completely before cutting it into squares is crucial. This extra step prevents the squares from falling apart and ensures they crisp up nicely in the oven. It’s a simple trick that elevates the dish!

Why You'll Love This Recipe
Crispiness that pairs perfectly with your favorite dips
Loaded with nutrient-packed veggies for a healthy snack
Perfect for party platters or casual get-togethers

Mastering the Polenta Texture

Getting the right texture for your polenta is essential for achieving those delightful crispy squares. When whisking the polenta into the boiling broth, do so gradually to avoid lumps. Stir continuously over low heat, and keep an eye on it as it thickens—this usually takes about 10 minutes. You want the finished polenta to be smooth and creamy, resembling a soft mash. If it ends up too thick, you can always add a bit more broth to loosen it up before mixing in the veggies.

Another key step is ensuring that your polenta sets properly. Using a greased baking dish helps prevent sticking and allows for easy removal. After spreading the mixture evenly, give it at least 30 minutes in the refrigerator to chill. This solidifies the mixture, making it easier to cut into squares. If you find yourself in a hurry, you can also place it in the freezer for 15-20 minutes, but keep an eye on it to prevent freezing solid.

Vegetable Variations and Substitutions

While this recipe calls for bell peppers and spinach, feel free to experiment with whatever vegetables you have on hand. Zucchini, roasted cherry tomatoes, or sautéed mushrooms are fantastic options that can add unique flavor profiles. Just make sure to chop them finely to maintain an even texture. For a spicier kick, consider adding diced jalapeños or a pinch of red pepper flakes into the mix.

If you're looking for a vegan alternative, substitute the Parmesan with nutritional yeast or a plant-based cheese. This will not only keep the dish dairy-free but also add a nutty, cheesy flavor without sacrificing the overall taste. Ensure to check the seasoning, as different cheese substitutes can vary in saltiness.

Ingredients

Gather your ingredients before starting for a smoother cooking experience.

Polenta and Veggies

1 cup polenta
4 cups vegetable broth
1 cup diced bell peppers
1 cup chopped spinach
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
Salt and pepper to taste
Olive oil for brushing

Make sure to have your oven preheated and your baking dish ready!

Instructions

Follow these steps carefully for perfect polenta squares.

Cook the Polenta

In a large pot, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring continuously to avoid lumps. Reduce the heat to low and cook for about 10 minutes until thickened.

Add Veggies and Cheese

Stir in the diced bell peppers, chopped spinach, garlic powder, grated Parmesan, salt, and pepper. Mix until the veggies are well distributed.

Chill the Mixture

Spread the polenta mixture into a greased baking dish, smoothing the top. Cover and let it chill in the refrigerator for at least 30 minutes until firm.

Bake the Squares

Preheat your oven to 400°F (200°C). Cut the chilled polenta into squares. Place them on a baking sheet, brush with olive oil, and bake for 20 minutes, flipping halfway through, until golden and crispy.

Let the squares cool slightly before serving, and enjoy!

Pro Tips

For an extra flavor boost, try adding fresh herbs like basil or oregano to the polenta mixture before chilling. You can also experiment with different vegetables based on what’s in season or what you have on hand.

Serving Suggestions

These crispy polenta veggie squares are incredibly versatile as a snack or appetizer. Serve them warm with an array of dips like marinara sauce, pesto, or even a creamy avocado dip for a refreshing contrast. You can also arrange them on a platter with fresh herbs sprinkled on top for a beautiful presentation; a touch of parsley or basil elevates the dish aesthetically and flavor-wise.

For a more substantial meal, pair these squares with a hearty salad or a side of roasted vegetables. They work excellent as a base for customizable toppings, such as grilled chicken, feta, or a drizzle of balsamic glaze, transforming them into a satisfying main course.

Make-Ahead and Storage Tips

These polenta squares are perfect for meal prep! You can make the polenta mixture a day in advance and simply chill it overnight. Once baked, leftovers can be stored in an airtight container in the refrigerator for up to three days. To reheat, you can either pop them in the oven at 350°F (175°C) for about 10-15 minutes or microwave individual squares for a faster option, keeping them moist by covering with a damp paper towel.

If you want to make a larger batch, consider freezing the squares. Once completely cooled, arrange them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container. They can be frozen for up to three months. For serving, simply bake them straight from the freezer; just add a few extra minutes to the baking time until they're golden and crispy again!

Questions About Recipes

→ Can I use water instead of vegetable broth?

While you can use water, vegetable broth adds more flavor to the polenta.

→ How do I store leftover squares?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

→ Can I freeze the polenta squares?

Yes, you can freeze them! Just make sure to freeze them in a single layer and then transfer to a container once solid.

→ What dipping sauces go well with these squares?

These squares pair wonderfully with marinara sauce, pesto, or a spicy aioli.