Description
These Herbed Polenta Rounds are a flavorful and satisfying side dish featuring creamy polenta infused with fresh herbs and Parmesan cheese, then roasted to golden perfection. Perfect as an elegant appetizer or complement to your main course.
Ingredients
Scale
Polenta Base
- 1 cup quick-cooking polenta
- 4 cups low-sodium vegetable broth
Herbs and Seasonings
- 1/4 cup fresh parsley, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh rosemary, chopped
- Salt to taste
- Black pepper to taste
Additional Ingredients
- 1/2 cup grated Parmesan cheese
- 2 tbsp extra virgin olive oil
Instructions
- Cook the Polenta: Bring the low-sodium vegetable broth to a boil in a medium saucepan. Gradually whisk in the quick-cooking polenta continuously to avoid lumps. Cook for 5 to 8 minutes until the mixture thickens and becomes creamy.
- Mix in Herbs and Cheese: Remove from heat, then stir in the chopped parsley, thyme, rosemary, grated Parmesan cheese, and season with salt and black pepper to taste. Transfer the polenta mixture into a greased shallow dish and spread it evenly. Allow it to cool and set for about 30 minutes until firm.
- Cut into Rounds: Once firm, use a cutter or glass to slice the polenta into rounds approximately 3 inches in diameter. This size ensures even roasting and a nice presentation.
- Roast the Polenta Rounds: Preheat your oven to 425°F (220°C). Arrange the polenta rounds on a baking sheet, drizzle with extra virgin olive oil, and roast for about 20 minutes, flipping halfway through. Roast until the rounds are golden and slightly crispy on the edges.
Notes
- Use quick-cooking polenta to save time while maintaining a creamy texture.
- Feel free to substitute Parmesan with a vegan cheese alternative for a dairy-free option.
- Adding herbs like thyme and rosemary brings a fragrant complexity to the polenta rounds.
- Ensure rounds are spaced apart while roasting for even browning.
- Serve warm as an appetizer or side dish paired with a fresh salad or roasted vegetables.
