Crispy Parmesan Polenta Rounds with Golden Charred Edges
By Emma Collins
Prep
10 min
Cook
30 min
Total
40 min
Servings
4
Level
Easy
I bake polenta rounds ahead of time as part of meal planning and serve them hot with browned and crispy Parmesan and other toppings. Slicing polenta from a tube can make it easier to serve. Baking polenta rounds in a heavy baking pan makes a gritty, crunchy center (tip for serving tube polenta).
Cut the rings 1/2 inch (1.25cm) thick. Rings thinner or thicker than 1/2 inch (1.25cm) will have a doughy interior and won't crisp well. Drain excess moisture from the rings before adding garlic oil. Place the rings on a metal sheet pan with parchment paper or a silicone baking mat at least 1 inch (2.5cm) apart to keep rings from sticking together and ensure crisp cheese. I like to use parchment paper.
Use cheeses that have been freshly grated or another fresh cheese. Commercially grated cheeses have ingredients that prevent a crunchy baked pie crust, which you want for this recipe. A thin metal spatula can be used to flip baked pie pieces coated with cheese and add more grated Parmesan cheese during the second baking. After broiling, take the pie pieces out of the oven. Let them cool in the pan for 2 minutes before removing them.
Serve the rounds with garlic-cooked shrimp and cod. Other potential uses include fresh noodle salad. Plain rounds or chicken gyro bowls could be served buffet-style or at the table for family-style meals. The flat rounds are easy to eat without utensils.
Why this recipe works
- An 18-ounce tube makes four servings and removes the need to make a separate pot of polenta.
- One baking sheet can be used for the batch and other tasks while preparing other dinner items.
- The cut shapes stay intact when baked, even though the cheese browns heavily.
- They have a firm texture and can be used in dishes with other seafood, like shrimp and cod.
- The recipe involves using a prepared log; no other preparation is required before seasoning.
- Leftover rounds can be eaten with other foods as a quick side.
- Add more grated Parmesan cheese when flipping the sandwich to boost the amount of toasted cheese on top.
Ingredients
- •18 oz pre-cooked polenta log (510 g, sliced into 1/2-inch rounds)
- •3 tbsp extra virgin olive oil (45 ml)
- •½ cup Parmesan cheese (50 g, finely grated)
- •1 tsp dried Italian herb flakes (2 g, flakes of oregano, basil, and thyme)
- •½ tsp garlic powder (3 g)
- •sea salt (to taste)
- •cracked black pepper (to taste)
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Line a heavy-duty rimmed baking sheet with parchment paper.
- 3
Pat the polenta log dry with a paper towel.
- 4
Slice the polenta into rounds exactly 1/2 inch (1.25cm) thick.
- 5
Whisk the olive oil and garlic powder together in a small bowl.
- 6
Brush both sides of each polenta round with the garlic oil.
- 7
Season both sides with sea salt and cracked black pepper.
- 8
Arrange the rounds on the lined baking sheet, leaving at least 1 inch (2.5cm) between each one.
- 9
Press 1 teaspoon of finely grated Parmesan onto the top of each round, spreading it to the edges.
- 10
Sprinkle the dried Italian herb flakes over the Parmesan.
- 11
Bake for 15 minutes, until the bottoms begin to turn golden.
- 12
Flip each round carefully with a thin spatula.
- 13
Add a second, smaller dusting of Parmesan to the new top side.
- 14
Bake for another 10-15 minutes, until the Parmesan is toasted and deep golden-brown.
- 15
Broil for 1 minute, until the edges are dark and charred.
- 16
Rest the rounds on the tray for 2 minutes before serving.
FAQ
Nutrition (per serving)
Calories
185
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