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; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup bell peppers, diced; 1 cup zucchini, diced; 1 cup spinach, chopped; 1 teaspoon garlic powder; 2 tablespoons olive oil; Fresh basil leaves, for garnish; Parmesan cheese, grated (optional)

Highlighted under: Global Flavors

I absolutely love making these Crispy Polenta Veggie Squares for a quick snack or as a unique appetizer for gatherings. The combination of crunchy exterior and soft interior, paired with a medley of colorful vegetables, makes this dish not only visually appealing but also incredibly delicious. You can customize the veggies based on what you have on hand, and the polenta serves as a wonderful base. Plus, they are easy to prepare and can be made in advance, making them the perfect go-to recipe for any occasion.

Created by

Rosalie Mitchell

Last updated on 2026-01-15T15:16:29.751Z

When I first experimented with making these Crispy Polenta Veggie Squares, I was amazed at how versatile polenta could be. The key is to cook it just right—allowing the polenta to set before cutting it into squares gives it that perfect crispiness on the outside. I also love incorporating seasonal vegetables for a fresh touch.

Another tip I've discovered is to broil the squares for the last few minutes of cooking. This technique enhances the crispiness and adds a delightful golden color that makes them even more tempting. Trust me, these squares are a hit at every gathering!

        Why You'll Love These Crispy Polenta Veggie Squares
        Crunchy exterior with a creamy polenta center
Perfectly customizable with your favorite seasonal vegetables
Great as a snack, appetizer, or even a light meal

      

Mastering the Polenta

Creating the perfect polenta is essential for achieving that desirable contrast between the crispy outer layer and creamy center. When whisking the polenta into boiling vegetable broth, continue stirring to prevent clumping. Using a whisk rather than a spoon will help achieve a smooth texture more effectively. You’ll know the polenta is ready once it pulls away from the sides of the saucepan and has thickened to a creamy consistency, which usually takes about 5-7 minutes.

Make sure to allow the polenta to cool slightly before incorporating the vegetables. This allows it to set better when poured into the baking dish, preventing it from being too runny. However, don’t let it cool completely; a slightly warm mixture will bind the vegetables more effectively and create a better texture when baked.

Vegetable Variations

The beauty of Crispy Polenta Veggie Squares lies in their versatility. While zucchini and bell peppers are fantastic choices, feel free to experiment with seasonal vegetables like roasted carrots, mushrooms, or even sweet corn. Just keep in mind that softer vegetables may require less cooking time. If you prefer a heartier square, consider adding cooked legumes, such as black beans or chickpeas, to enhance the protein content.

To maintain vibrant colors and maximize flavor, add your greens like spinach or kale toward the end of the cooking process. This ensures they retain a bit of crunch and a fresh taste. If using pre-cooked or frozen vegetables, adjust the sautéing time accordingly, as they may require less heat and time in the pan.

Serving and Storing Tips

These polenta squares are best served immediately after baking to ensure that the exterior remains crisp. However, if you're preparing them ahead of time, simply bake as directed, then store in an airtight container in the refrigerator for up to three days. Reheat them in the oven at 350°F (175°C) for about 10-15 minutes to regain their crispy texture, rather than using the microwave, which can lead to sogginess.

You can also freeze the polenta squares for longer storage. Place them in a single layer on a baking sheet to freeze individually before transferring them to a freezer-safe bag. They can be kept in the freezer for up to three months. When ready to enjoy, bake from frozen at 400°F (200°C) for about 25-30 minutes, flipping halfway through for even crispiness.

Ingredients

Gather your ingredients to get started on these delicious squares:

For the Polenta

1 cup polenta
4 cups vegetable broth
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Vegetables

1 cup bell peppers, diced
1 cup zucchini, diced
1 cup spinach, chopped
1 teaspoon garlic powder
2 tablespoons olive oil

For Serving

Fresh basil leaves, for garnish
Parmesan cheese, grated (optional)

Once you have all your ingredients, you're ready to start cooking!

Instructions

Follow these easy steps to make your Crispy Polenta Veggie Squares:

Cook the Polenta

In a saucepan, bring vegetable broth to a boil. Gradually whisk in polenta and salt. Reduce heat to low and stir continuously for about 5-7 minutes until thickened. Remove from heat and let it cool slightly.

Prepare the Vegetables

In a skillet over medium heat, add olive oil and sauté the diced bell peppers and zucchini for about 5 minutes. Add spinach and garlic powder, cooking for an additional 2 minutes until wilted.

Combine and Set

Once the polenta has cooled enough to handle, mix in the sautéed vegetables. Spread the mixture evenly into a greased baking dish and refrigerate for at least 30 minutes to set.

Bake the Squares

Preheat the oven to 400°F (200°C). Cut the polenta mixture into squares and place them on a parchment-lined baking sheet. Bake for 20 minutes until golden brown, flipping halfway through. For extra crispiness, broil for an additional 3-5 minutes.

Serve and Enjoy

Garnish with fresh basil and a sprinkle of Parmesan, if desired. Serve warm and enjoy the delightful crunch and flavors!

These steps will guide you to creating the perfect snack!

Pro Tips

Feel free to experiment with different vegetables, like mushrooms or broccoli, for added flavor and texture. You can also add herbs like oregano or thyme for an extra kick!

Texture Tips

Achieving the right texture is crucial for these Crispy Polenta Veggie Squares. To ensure a crunchy exterior when baked, make sure to spread the polenta mixture evenly in the baking dish. If the layer is too thick, the squares may not cook evenly, resulting in a dense center. Aim for about a 1-inch thick layer for optimal baking.

For added crispiness, consider chilling the polenta mixture longer than the recommended 30 minutes before baking. This extra time allows it to firm up, making it easier to cut into squares and leading to a more satisfying crunch once baked. A well-chilled polenta will hold its shape better and provide that delightful contrast of textures when served.

Garnishing Ideas

Presentation matters, especially for appetizers! Fresh basil leaves not only add a pop of color but also enhance the flavor profile of the dish. Consider tearing the leaves just before garnishing to release their essential oils for maximum aroma. A sprinkle of grated Parmesan cheese adds richness and a savory depth that beautifully complements the polenta squares.

If you're looking for a dairy-free alternative, nutritional yeast provides a cheesy flavor without the lactose. Sprinkle it over the squares before serving for an extra layer of flavor. For a spicy kick, consider a drizzle of chili oil or a dusting of red pepper flakes to elevate the taste profile.

Questions About Recipes

→ Can I make these squares in advance?

Yes, you can prepare the polenta and vegetable mixture a day ahead. Just store it in the refrigerator and bake just before serving.

→ What can I substitute for polenta?

You can use cornmeal as a substitute, but polenta provides the best texture for this recipe.

→ Are these squares gluten-free?

Yes! Polenta is naturally gluten-free, making this dish suitable for gluten intolerance.

→ Can I freeze the leftovers?

Absolutely! Just ensure they are fully cooled before freezing in an airtight container. Reheat in the oven for best results.