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 teaspoon garlic powder; 1 cup diced zucchini; 1 cup diced bell peppers; 1/2 cup grated Parmesan cheese; 2 tablespoons olive oil; Salt and pepper to taste; Fresh herbs for garnish (optional)

Highlighted under: Global Flavors

I love making Crispy Polenta Veggie Squares because they are a delightful blend of textures and flavors. The combination of creamy polenta with fresh vegetables creates a satisfying bite that always impresses my guests. We’ve found that the secret to achieving the perfect crisp is a hot oven and a pre-heated baking sheet, which helps ensure each square is golden brown. Whether served as an appetizer or a light meal, these squares are always a hit and super easy to whip up!

Created by

Maya Richardson

Last updated on 2026-01-18T02:25:11.844Z

When I first experimented with making polenta, I was pleasantly surprised at how versatile it is. These Crispy Polenta Veggie Squares are something I create frequently for gatherings, and they never disappoint. The polenta is creamy and beautifully flavored with garlic and herbs, which pairs perfectly with colorful, sautéed veggies.

One of my favorite aspects of this recipe is the ability to mix and match vegetables based on what I have on hand. Zucchini, bell peppers, and even spinach work wonderfully here. Don’t forget to give them a generous sprinkle of cheese before baking for extra flavor and that irresistible golden crust!

        Why You'll Love This Recipe
        Crunchy texture paired with a creamy base
Flexible vegetable options for customization
Perfectly golden and a crowd-pleaser

      

Understanding Polenta

Polenta is made from ground corn and cooks into a creamy base that serves as an excellent canvas for flavors. The key to achieving that desired creamy texture lies in the cooking process. When whisking polenta into boiling broth, it's crucial to do so gradually while constantly stirring. This prevents lumps from forming and ensures a smooth consistency, perfect for folding in sautéed vegetables later on.

Additionally, the choice of broth enhances the overall flavor profile of the dish. Using vegetable broth instead of water adds depth and richness, which beautifully complements the lightness of the zucchini and bell peppers. My favorite method is to taste the broth before adding the polenta; this allows for perfect seasoning adjustments before cooking starts.

Vegetable Versatility

One of the best things about Crispy Polenta Veggie Squares is how customizable they are. While zucchini and bell peppers are excellent choices, feel free to experiment with seasonal vegetables. For instance, incorporating spinach or kale adds a vibrant green color and extra nutrients. If you're looking for a heartier bite, consider adding diced mushrooms or roasted cherry tomatoes for sweetness.

When sautéing your vegetables, aim for a light caramelization. This means cooking them until they're tender but still brightly colored, which will take about 5-7 minutes over medium heat. Keep an eye on them, as overcooking can lead to mushy textures that won’t hold up in the polenta mixture.

Serving and Storing

The ideal way to serve these crispy squares is warm, fresh out of the oven, garnished with fresh herbs like basil or parsley for added color and flavor contrast. They make a fantastic appetizer but can also double as a main dish when paired with a simple salad or roasted vegetables. If you want to take it a step further, drizzle a balsamic glaze or a homemade pesto over the top to elevate the dish.

If you have leftovers, they store well in the refrigerator for up to three days. To reheat, place the squares back in the oven at 350°F (175°C) for about 10–15 minutes to retain that crispy exterior. Freezing is also an option! Just be sure to slice them first and store them in an airtight container between sheets of parchment paper, preventing them from sticking together, and they’ll last up to 2 months.

Ingredients

Gather the following ingredients for a delicious batch of Crispy Polenta Veggie Squares:

Ingredients

1 cup polenta
4 cups vegetable broth
1 teaspoon garlic powder
1 cup diced zucchini
1 cup diced bell peppers
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
Salt and pepper to taste
Fresh herbs for garnish (optional)

With these ingredients ready, you're set to make something tasty!

Instructions

Here's how to prepare your Crispy Polenta Veggie Squares:

Cook the Polenta

In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, reducing the heat to low. Stir continuously until thickened, approximately 5 minutes.

Stir in garlic powder, salt, and pepper.

Prep the Veggies

In a large skillet, heat olive oil over medium heat. Add the zucchini and bell peppers, sautéing until tender, about 5-7 minutes. Season with salt and pepper.

Combine and Set

Remove the polenta from heat and fold in the sautéed vegetables and half of the Parmesan cheese. Spread the mixture into a greased baking dish, smoothing the top. Top with remaining cheese.

Bake

Preheat the oven to 400°F (200°C). Bake the polenta for 25-30 minutes or until golden brown. Allow to cool slightly before cutting into squares.

Now you're ready to enjoy your crispy delights!

Pro Tips

For an extra layer of flavor, try adding smoked paprika to the polenta or include olives or sun-dried tomatoes in the veggie mix.

Tips for Perfect Crispiness

To achieve that coveted crispiness, preheating your baking sheet in the oven before adding the polenta mixture is essential. This step guarantees that the bottom of the squares starts cooking immediately upon contact, resulting in a golden, crunchy exterior. You can also drizzle a little extra olive oil on top of the squares before baking to enhance crispness and flavor.

After baking, let the polenta squares cool for a few minutes before cutting them. If you cut them right out of the oven, the squares may break apart. A slight cooling helps firm them up, making it easier to achieve clean, precise cuts.

Dietary Adjustments

For a vegan-friendly version, simply substitute the Parmesan cheese with a nutritional yeast blend or a vegan cheese alternative, ensuring the dish remains rich and flavorful. This substitution allows for the same depth of taste without the dairy, catering to those with dietary restrictions.

Another notable adjustment can be made for gluten-free diets. Since polenta is inherently gluten-free, this recipe is already suitable; however, double-check that your vegetable broth is labeled gluten-free to maintain this aspect.

Scaling the Recipe

Scaling up this recipe for a larger gathering is easy! Simply maintain the same ratios. For instance, if you're serving a larger group, you can easily double the ingredients and use a larger baking dish. Just ensure you adjust baking times as needed, keeping an eye on the squares for color and doneness.

Conversely, if you want to scale down (say, just for yourself or one other person), feel free to halve each ingredient. The cooking method remains unchanged, allowing you to enjoy these delicious Crispy Polenta Veggie Squares anytime without waste.

Questions About Recipes

→ Can I use other types of cheese?

Absolutely! Cheddar, feta, or a dairy-free alternative can work well.

→ How can I make this dish gluten-free?

Polenta is naturally gluten-free, so you're good to go!

→ What other vegetables can I add?

Feel free to experiment with vegetables like spinach, mushrooms, or even carrots for variety.

→ Can I make this ahead of time?

Yes, you can prepare the polenta in advance, but bake it just before serving for the best texture.