Make Crispy, Cheesy Polenta with This Easy Technique

Ingredients

• 1 tablespoon Olive Oil (for sautéing garlic)
• 4 tablespoons Olive Oil (for brushing polenta before baking)
• 2 cloves Garlic (minced using a garlic press)
• 0.75 teaspoon Salt (fine sea salt)
• 2 cups Water (for cooking polenta)
• 1 cup Instant Polenta (fine instant cornmeal, approx. 150 g)
• 0.5 ounce Parmesan Cheese (finely grated on a rasp‑style grater)
• 0.125 teaspoon Black Pepper (freshly ground)
• 1 spray Vegetable Oil Spray (to grease the cake pan)
• 1 sheet Parchment Paper (cut to fit 8‑inch square pan)

Instructions

1. Sauté Garlic

   Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the pressed garlic and sauté for about 2 minutes, stirring, until fragrant and just softened.

   Time: PT2M

   Temperature: medium

2. Boil Water

   Add 2 cups water to the pan, increase heat to medium‑high, and bring to a rolling boil. This creates a flavorful garlic‑infused broth for the polenta.

   Time: PT5M

   Temperature: medium‑high

3. Cook Polenta

   Reduce heat to low. Sprinkle the instant polenta into the boiling water slowly while whisking continuously in a circular motion. Cook for 3‑5 minutes, stirring, until the mixture thickens and looks cohesive.

   Time: PT5M

   Temperature: low

4. Add Cheese and Pepper

   Remove the pan from heat. Stir in 0.5 oz finely grated Parmesan and 1/8 teaspoon freshly ground black pepper until fully melted and incorporated.

   Time: PT1M

5. Transfer to Pan

   Grease an 8‑inch square cake pan with vegetable oil spray, line the bottom with parchment paper, and pour the hot polenta into the pan. Spread evenly with a spatula to a uniform thickness.

   Time: PT5M

6. Cool on Counter

   Let the pan sit on the countertop for at least 30 minutes to bring the surface temperature down before refrigerating.

   Time: PT30M

7. Chill

   Place the pan in the refrigerator and chill for at least 1 hour, or up to 2 days, until the polenta is firm throughout.

   Time: PT1H

8. Unmold and Pat Dry

   Run a thin knife or spatula around the edges, lift the parchment sheet, and flip the polenta onto a cutting board. Pat the surface gently with paper towels to remove any condensation.

   Time: PT5M

9. Cut Triangles

   Using a sharp knife, cut the slab into squares, then cut each square diagonally to form triangles. Aim for uniform size (about 2‑inch base).

   Time: PT5M

10. Brush with Olive Oil

    Arrange the triangles on a non‑stick baking sheet, leaving a little space between them. Brush the tops generously with the remaining 4 tablespoons olive oil.

    Time: PT5M

11. Bake Until Crisp

    Place the sheet on the lowest rack of a preheated oven at 375°F. Bake for 45 minutes, or until the tops are golden‑brown and crisp while the underside remains tender.

    Time: PT45M

    Temperature: 375°F

12. Serve

    Remove from oven, let cool a couple of minutes, then transfer to a serving platter. Serve warm or at room temperature.

    Time: PT5M

Nutrition Facts

Calories

100

Protein

2 g

Carbohydrates

15 g

Fat

5 g

Fiber

1 g

Ingredient Substitutions

• Instead of Olive Oil: vegetable oil, canola oil
• Instead of Olive Oil: vegetable oil spray, light olive oil
• Instead of Garlic: garlic powder (1/4 tsp), shallots (1 small)
• Instead of Salt: kosher salt, table salt
• Instead of Water: low‑sodium chicken broth, vegetable broth
• Instead of Instant Polenta: traditional polenta (requires longer cooking), cornmeal (coarse, adjust liquid ratio)
• Instead of Parmesan Cheese: Pecorino Romano, nutritional yeast (vegan)
• Instead of Black Pepper: white pepper, ground cayenne (pinch for heat)
• Instead of Vegetable Oil Spray: brush with olive oil, non‑stick cooking spray
• Instead of Parchment Paper: silicone baking mat, lightly greased pan

Equipment Needed

• Saucepan
• Garlic Press (optional)
• Whisk
• Rasp‑Style Grater (optional)
• 8‑Inch Square Cake Pan
• Non‑Stick Baking Sheet
• Pastry Brush (optional)
• Chef’s Knife
• Cutting Board
• Oven
• Measuring Cups and Spoons
• Oven Mitts

Critical Steps — Do Not Skip

• Whisk the instant polenta into the boiling liquid to avoid lumps.
• Allow the cooked polenta to chill completely before cutting.
• Pat the surface dry to remove condensation before baking.
• Brush generously with olive oil to ensure a crisp crust.
• Bake on the lowest rack at 375°F for even bottom browning.

Chef Tips from the Video

• For extra flavor, add a pinch of smoked paprika to the polenta before chilling.
• Use a microplane for the Parmesan to achieve an ultra‑fine texture that melts instantly.
• If you prefer a fully crisp triangle, flip halfway through baking, but the classic version keeps one side soft.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Freeze individual triangles on a tray, then transfer to a zip‑top bag; keep for up to 1 month. Reheat in oven.

Room temperature: Not recommended beyond 2 hours; polenta can become soggy.

Make-Ahead Tips

• Prepare the polenta up to 2 days in advance; keep refrigerated and covered.
• After baking, reheat triangles in a 350°F oven for 10 minutes to restore crispness.

Frequently Asked Questions