Table of Contents
Looking for a delicious and easy appetizer to impress your guests? Rosemary and Parmesan Polenta Squares are the perfect choice. Crispy on the outside and creamy on the inside, these squares combine savory flavors with a satisfying texture.
Ingredients Needed
- 1 cup polenta (coarse cornmeal)
- 4 cups water or vegetable broth
- 1 teaspoon salt
- 1/2 cup grated Parmesan cheese
- 2 tablespoons chopped fresh rosemary
- 2 tablespoons olive oil
- Black pepper to taste
- Optional: additional Parmesan for topping
Preparation Steps
Begin by bringing the water or broth to a boil in a medium saucepan. Add salt and slowly whisk in the polenta to prevent lumps. Reduce heat to low and cook, stirring frequently, until the mixture thickens, about 10-15 minutes.
Once the polenta is cooked, remove from heat and stir in the grated Parmesan cheese, chopped rosemary, and black pepper. Pour the mixture into a greased or parchment-lined baking dish, spreading it evenly.
Allow the polenta to cool to room temperature, then refrigerate for at least 2 hours or until firm. Once chilled, cut into squares or rectangles.
Cooking the Squares
Heat olive oil in a large skillet over medium heat. Carefully place the polenta squares in the skillet, cooking in batches if necessary. Fry until golden brown and crispy, about 3-4 minutes per side.
Remove the squares from the skillet and drain on paper towels. For extra flavor, sprinkle with additional Parmesan cheese while still hot.
Serving Suggestions
Serve these crispy polenta squares as an appetizer with a side of marinara sauce or a tangy aioli. They also pair well with a light salad or as part of a larger antipasto platter. Their savory flavor and crispy texture make them a crowd-pleaser at any gathering.