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 zucchini, diced; 1 cup bell peppers, diced; 1 cup carrots, grated; 1/2 cup grated Parmesan cheese; Salt and pepper to taste; Olive oil for drizzling

Highlighted under: No-Fuss Meals

I absolutely love making these Crispy Polenta Veggie Squares for a delightful snack or appetizer. Incorporating fresh vegetables with creamy polenta creates a satisfying bite that is both crispy on the outside and soft on the inside. I often enjoy them during gatherings or as a quick treat when I’m craving something more exciting than the usual fare. The crunchiness of the polenta combined with the vibrant flavors of the veggies never fails to impress. It's a simple yet delectable dish that I'm sure you'll savor too.

Created by

Opal Kensington

Last updated on 2026-01-21T19:53:34.748Z

When I first tried polenta, I was amazed by its versatility. After experimenting with various toppings, I discovered how well it pairs with veggies for a wholesome snack. I found that baking the polenta squares instead of frying them gave the best crispy texture while keeping the dish lighter. It’s the ideal method when I want comfort food without the heaviness.

One of my favorite parts of this recipe is the flexibility with the vegetables. You can use whatever is in season or your personal favorites. I've swapped in roasted bell peppers or added sautéed mushrooms for an earthy flavor. Each variation brings a unique twist that keeps me coming back for more!

Why You Will Love This Recipe
Crunchy texture that's satisfying in every bite
Rich flavors from fresh vegetables
Perfect for gatherings or as a delicious snack
Easily customizable with your favorite toppings

Choosing Fresh Vegetables

Selecting the right vegetables is crucial for the flavor and texture of your Crispy Polenta Veggie Squares. Aim for vibrant, freshly picked zucchini, bell peppers, and carrots, as their natural sweetness and crunch enhance the dish. When choosing zucchini, look for smaller ones with a bright skin, which tend to be more tender. If you're experimenting, consider adding other vegetables, like spinach or roasted corn, but be mindful of moisture content, as too much liquid can affect the polenta's consistency.

Chopping vegetables uniformly ensures even cooking and a pleasant bite. Dicing zucchini and bell peppers into ¼-inch pieces maintains their structure, preventing them from becoming mushy in the polenta. Grating the carrots adds a natural sweetness and an appealing texture. If you want to change it up seasonally, try using butternut squash in the fall or asparagus in the spring, keeping in mind to adjust the cooking time based on the vegetable's water content.

Perfecting Your Polenta

Getting the polenta just right is key to achieving that satisfying crunch outside and creamy softness inside. When cooking polenta, it's essential to whisk continuously as you add it to the boiling broth to prevent clumping. After about ten minutes, the mixture should be thick enough to hold its shape. If it appears too runny, continue cooking a few minutes more; if it's too thick, you can whisk in a bit more vegetable broth until the desired consistency is reached.

Once incorporated with vegetables, the polenta mixture should be poured into a greased baking dish. Spreading it evenly allows for uniform cooking, and I find using a spatula helps to smooth the top. It’s important to let the polenta cool slightly before cutting it into squares, as this helps to firm it up, making it easier to handle without crumbling.

Serving Suggestions and Variations

These Crispy Polenta Veggie Squares are versatile and can be served in many delightful ways. I love to pair them with a yogurt-based dipping sauce or a homemade tomato salsa for a refreshing contrast. For added flavor, consider sprinkling fresh herbs like basil or parsley on top before serving. You could also serve them alongside a light salad for a complete meal, making them an excellent choice for gatherings or a quick snack.

If you're looking to make ahead, the polenta mixture can be prepared in advance and stored in the refrigerator. Once cooled, it can be sliced and reheated in the oven at 350°F (175°C) until warm and crispy again. Alternatively, you can freeze the squares once baked and cooled. Just ensure they are spaced apart on a baking sheet to freeze individually before transferring to a freezer-safe container. When ready to eat, bake them from frozen, adding several extra minutes to the initial bake time to achieve that desired crunch.

Ingredients

Gather these fresh ingredients for an exciting twist on classic polenta!

Main Ingredients

1 cup polenta
4 cups vegetable broth
1 cup zucchini, diced
1 cup bell peppers, diced
1 cup carrots, grated
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Olive oil for drizzling

Make sure all your ingredients are ready before starting the cooking process.

Instructions

Follow these simple steps to prepare your Crispy Polenta Veggie Squares!

Prepare the Polenta

In a saucepan, bring the vegetable broth to a boil. Slowly whisk in the polenta and reduce the heat to a simmer. Cook for about 10 minutes, stirring continuously until thickened. Season with salt and pepper.

Add the Veggies

Stir in the zucchini, bell peppers, and carrots into the polenta mixture. Add the grated Parmesan cheese and mix well. Pour into a greased baking dish, spreading evenly.

Bake

Preheat your oven to 400°F (200°C). Bake the polenta for 20 minutes or until the edges are golden brown. Once cooled slightly, cut into squares.

Serve

Drizzle with olive oil before serving and enjoy the crispy texture with your favorite dipping sauce!

Serve warm and watch them disappear!

Pro Tips

For an extra crispy texture, broil the squares for an additional 2-3 minutes after baking. You can also try adding herbs like thyme or basil to enhance the flavor.

Troubleshooting Common Issues

One common issue with polenta can be its tendency to stick to the pot during cooking. To prevent this, ensure you're using a non-stick saucepan or thoroughly greased pot. If you find your polenta too hard after baking, it may have been baked for too long. You can try drizzling a bit of olive oil or warm broth on top before serving to soften it slightly, enhancing its creamy texture without losing the crispness.

If your squares are falling apart when cutting, it might be a sign that they need more chilling time. Allow the polenta to cool completely before slicing to help it set properly. Additionally, using a sharp knife helps achieve clean cuts, minimizing crumbliness and ensuring a better presentation for your dish.

Storing and Reheating

Proper storage of your Crispy Polenta Veggie Squares can significantly extend their shelf life. After they have cooled completely, store them in an airtight container in the refrigerator for up to three days. This way, they remain fresh and ready for quick reheating, providing a convenient snack option during busy days. If you'd like to prepare them for longer storage, freezing is an excellent option.

When reheating, place the squares on a baking sheet in a preheated oven at 350°F (175°C) for about 10-15 minutes, until they're heated through and regain their crispy texture. For even quicker reheating, using an air fryer can reclaim that satisfying crunch in no time while keeping the flavors intact.

Questions About Recipes

→ Can I use water instead of vegetable broth?

Yes, you can use water, but the broth adds more flavor.

→ How long do leftovers last?

Leftover polenta squares can be stored in an airtight container in the fridge for up to 3 days.

→ Can I freeze the polenta squares?

Absolutely! They can be frozen for up to a month. Just make sure to thaw them completely before reheating.

→ What dipping sauces pair well with these squares?

Garlic aioli, marinara, or a spicy salsa work great with Crispy Polenta Veggie Squares.