Crunchy Polenta Bites

2 3/4 cups mushroom broth
1 cup polenta PLUS more for sprinkling
finely shredded parmesan (optional)
In a medium pan, bring the broth to a boil. Add the polenta and cook 2 minutes, stirring constantly. Pour into a 10×7 inch baking dish. Preheat oven to 400. Allow the polenta to set up for about 25 minutes or until it is firm enough to invert onto a flat surface that has been sprinkled with additional polenta and parmesan. Invert. Sprinkle the top with polenta/cheese. Slice into strips, cubes or fun shapes. Place on a parchment lined baking sheet and bake 25 minutes or until the top looks dry and crunchy. Serve immediately.

My thoughts:

I’ve rarely had polenta, but this method of cooking it is quite satisfyingly crunchy. Sort of like little moist inside-crispy outside bits of cornbread or grits. Slightly time consuming, but there is very little hands on time, which is perfect for a side dish. Although with a fun dipping sauce, I bet they’d made a good appetizer.


  1. I use polenta for a similar dish at breakfast! Only without cheese and with cinnamon sugar! its so versatile…you could even put chopped sundried tomatoes in before allowing the polenta to set up and bake.


  2. They look like starfish! Especially with the textured outer coating. Very cute.

  3. These look great. I am in charge of the nibbles for cocktails at Thanksgiving, so this will go into the suggestions pile!

  4. They look great! Do you think it would matter if I used veg stock? (no access to mushy stock) Are they best eaten hot or are they ok cool? Also, do you know how long they will keep?

  5. Anon: I think any stock would work. They taste better warm but cold was okay. And we didn’t have leftovers so I am not sure how long they’d keep but I’d think if stored properly a couple days or so.