These crispy polenta squares are great not only because they are delicious, but they are also completely oil-free! Crunchy and golden on the outside, cheesy and gooey on the inside, these squares go great on top of salads or even as a replacement for croutons in soup. This recipe includes spices but feel free to leave those out for a simpler taste that can be used in a number of different dishes.
Crispy Polenta Squares [Vegan]
Serves
2
Ingredients
For the Polenta Squares:
- 1 1/2 cups polenta
- 1 cup water
- 1-2 garlic cloves, minced (optional)
- 1-2 tablespoons nutritional yeast (optional)
- A pinch of salt
For the Coating:
- 1/4 cup polenta
- 1/2 teaspoon onion powder (optional)
- Chipotle pepper or smoked paprika, to taste (optional)
- Black pepper, to taste
- A pinch of salt
Preparation
- Add the water to a pot and bring to a boil. Stir in the polenta and minced garlic and cook for 5-7 minutes until thick and glossy. Add the nutritional yeast and salt while stirring.
- Spread out evenly, however thick or thin you like your squares, on a parchment paper and let cool completely in room temperature, takes about one hour.
- Preheat your oven to 440°F.
- Mix all the coating ingredients in a bowl. Cut the cooled off polenta into squares, or whatever shape you like, and dip each side of every square in the coating. Place on a parchment paper lined oven tray and toast for about 5-10 minutes on each side, until golden and crispy.
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Currently attempting this… Added the polenta to the water and got a massive hard mass that was impossible to stir… Eek! Nervous to see how this turns out now…
I usually try wishing in the polenta, and then the lumpiness is minimal
Lumps weren’t the problem, more the fact that the polenta absorbed all of the water straightaway
Try making it in a double boiler…works for me every time and you don’t have to watch it.
En français ce serai bien …..