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]

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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


  1. 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.
  2. 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.
  3. Preheat your oven to 440°F.
  4. 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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    1. 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…