Description
Crispy Parmesan Polenta Rounds are a delicious and easy-to-make appetizer featuring golden, pan-fried polenta slices topped with a savory Parmesan crust. These rounds are perfectly crispy on the outside and tender inside, making them an irresistible snack or party starter. Enhanced with garlic powder and served with optional toppings like pesto, marinara sauce, or goat cheese, they offer a versatile and crowd-pleasing dish.
Ingredients
Scale
Polenta Rounds
- 1 (18 oz / 510 g) tube of polenta, sliced into ½-inch rounds
- ¼ cup grated Parmesan cheese
- 1 tbsp olive oil (plus more if needed)
- ¼ tsp garlic powder
- Salt and black pepper, to taste
Garnish and Toppings
- Fresh basil or parsley, for garnish
- Pesto (optional)
- Marinara sauce (optional)
- Goat cheese (optional)
- Sautéed mushrooms (optional)
- Sun-dried tomatoes (optional)
Instructions
- Prepare the Polenta Slices: Slice the polenta tube into ½-inch thick rounds. Pat each slice dry thoroughly using paper towels to remove excess moisture, which helps the rounds crisp up during cooking.
- Season the Polenta: Sprinkle both sides of each polenta round evenly with garlic powder, salt, black pepper, and a generous layer of grated Parmesan cheese to develop a flavorful crust.
- Pan-Fry the Polenta Rounds: Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Place polenta rounds in a single layer and fry for 4 to 5 minutes per side, or until golden brown and crispy. Cook in batches if needed to avoid overcrowding the pan and ensure even browning.
- Drain and Garnish: Transfer the cooked polenta rounds to a plate lined with paper towels to absorb excess oil. Garnish with fresh basil or parsley.
- Serve: Serve warm as an appetizer, optionally accompanied by toppings such as pesto, marinara sauce, goat cheese, sautéed mushrooms, or sun-dried tomatoes for extra flavor.
Notes
- Patting polenta slices dry is crucial to achieve crispiness.
- Use a nonstick skillet to prevent sticking during frying.
- Adjust seasoning to taste, adding more or less garlic powder and black pepper.
- Cook in batches to maintain consistent heat and avoid soggy rounds.
- Polenta rounds can be kept warm in a low oven (around 200°F/90°C) while frying remaining batches.
- Experiment with toppings to customize the appetizer to your liking.
