Crispy on the outside and luxuriously creamy inside, these baked garlic herb polenta squares are a quick, satisfying side dish that fits effortlessly into any meal.
Packed with plant-based protein and fiber from polenta, and flavored with aromatic herbs and roasted garlic, they offer low saturated fat and wholesome nutrition.
Perfect for easy weeknight dinners or meal prep.
Baked Garlic Herb Polenta Squares
Equipment
- 1 Medium Saucepan
- 1 8 x 8-inch baking dish
- Olive oil cooking spray
- whisk
- Knife and cutting board
- Foil-lined baking sheet
Ingredients
- 2 cups milk
- 2 cups chicken stock
- 3 cloves roasted garlic
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon dried thyme
- 1 cup instant polenta
- 1 pinch salt
- 1/4 cup freshly grated asiago cheese
- Olive oil cooking spray as needed
- Ketchup or marinara for serving
Instructions
- Prepare Your Equipment: Begin by gathering all necessary equipment: a medium saucepan, an 8 x 8-inch baking dish, a whisk, knife, cutting board, and a foil-lined baking sheet. Lightly coat the baking dish and baking sheet with olive oil cooking spray to prevent sticking. Having everything ready before you start cooking ensures a smooth process.
- Combine Liquids and Herbs: Pour 2 cups of milk and 2 cups of chicken stock into the saucepan. Add 3 cloves of roasted garlic, either finely mashed or whole, depending on your preference. Sprinkle in 1/2 teaspoon each of dried parsley, tarragon, and thyme. Place the pan over medium-high heat and gently bring the mixture to a simmer, stirring occasionally to prevent scorching. The fragrant herbs and roasted garlic will infuse the liquid, creating a rich base for the polenta.
- Gradually Incorporate Polenta: Once the liquid is simmering, reduce the heat slightly and slowly pour in 1 cup of instant polenta while continuously whisking. This gradual addition prevents lumps and ensures a smooth, creamy texture. Continue whisking consistently for about 3 minutes, allowing the polenta to absorb the liquid fully and thicken.
- Enrich the Polenta: After the polenta has thickened, remove the saucepan from heat. Stir in a pinch of salt and 1/4 cup freshly grated Asiago cheese. The cheese melts into the warm polenta, adding a subtle nutty flavor and creamy texture. Taste and adjust seasoning if needed.
- Spread Polenta Into Baking Dish: Transfer the polenta mixture into the prepared 8 x 8-inch baking dish. Use a spatula to spread it evenly and press lightly to create a smooth, firm layer. This ensures even cooking and makes it easier to cut uniform squares later.
- Chill to Set: Place the polenta in the refrigerator, uncovered, for 30 minutes. Chilling allows the polenta to firm up, making it easier to handle and helping it develop a slightly denser, sliceable texture that will bake beautifully.
- Preheat Oven and Prepare Baking Sheet: While the polenta is chilling, preheat your oven to 400°F (200°C). Line a baking sheet with aluminum foil and spray it with olive oil cooking spray. This step will make cleanup easier and prevent sticking during baking.
- Cut and Transfer Polenta Squares: After the 30-minute chill, remove the polenta from the refrigerator. Using a sharp knife, carefully cut it into 12 even squares. Gently lift each square from the baking dish and place it onto the prepared foil-lined baking sheet, spacing them slightly apart to allow heat to circulate evenly.
- Bake Until Crispy: Place the baking sheet in the preheated oven and bake the polenta squares for 20–25 minutes. Check halfway through: the edges should become lightly golden and crisp while the center remains creamy. The baking process enhances the flavor, giving the squares a delightful contrast of textures.
- Serve Warm with Dipping Sauce: Remove the polenta squares from the oven and transfer them to a serving plate. Serve immediately with your choice of marinara sauce or ketchup for dipping. Enjoy as a side dish, snack, or even a light meal.
- Optional Garnish and Tips: For extra flair, sprinkle freshly chopped parsley or a bit more grated Asiago over the hot polenta squares before serving. If you prefer a slightly spicier kick, a light dusting of crushed red pepper works beautifully. This step adds visual appeal and extra layers of flavor.
Notes
- For best flavor, roast your garlic ahead of time. Simply preheat the oven to 375°F, cut the top off the garlic bulb to expose the cloves, drizzle with olive oil, sprinkle with salt, wrap in foil, and roast for one hour. Refrigerate until needed.
- Instant polenta cooks quickly, but you can use traditional polenta if you prefer—just extend the cooking time and stir more frequently to prevent lumps.
- For extra creaminess, a splash of milk or cream can be stirred into the polenta before baking.
- Ensure the polenta is fully chilled before cutting; this makes it easier to handle and helps the squares hold their shape during baking.
- Experiment with cheeses like Parmesan or Pecorino Romano for a slightly different flavor profile.
Chef’s Secrets For Perfect Polenta
The key to flawless baked polenta lies in preparation and technique.
Whisking the polenta continuously as it cooks ensures a smooth, lump-free texture.
Using roasted garlic instead of raw adds depth and a subtle sweetness that elevates the dish.
Chilling the polenta before cutting is crucial—it gives the squares a firm structure while retaining a creamy interior.
For a golden, crispy exterior, brush the tops lightly with olive oil before baking.
Small adjustments, like swapping in fresh herbs or experimenting with different cheeses, can personalize the flavor without changing the comforting texture.
Serving Suggestions For Polenta Squares
These polenta squares are incredibly versatile.
Serve them hot alongside pasta dishes, grilled vegetables, or a fresh salad for a wholesome meal.
They also make a fun appetizer or finger food—perfect for dipping into marinara, pesto, or even a spicy aioli.
For brunch, pair them with poached eggs and sautéed greens, or serve them as a side to roasted meats or fish.
Their crispy edges and creamy centers make them appealing to both kids and adults alike.
Storage Tips To Keep Fresh
Store leftover polenta squares in an airtight container in the refrigerator for up to four days.
To reheat, simply place them on a baking sheet in a preheated oven at 375°F for 8–10 minutes until warm and crisp.
Freezing is also an option: arrange cooled squares on a baking sheet, freeze until solid, then transfer to a freezer-safe container or bag.
Reheat directly from frozen by baking slightly longer, ensuring they retain their creamy interior and golden exterior.
Avoid microwaving if possible, as it can make them gummy.
Frequently Asked Questions
1. Can I make this polenta dairy-free?
Yes! Substitute plant-based milk, such as almond, oat, or soy milk, and use a dairy-free cheese or omit cheese altogether.
The texture will remain creamy, and the herbs will still provide plenty of flavor.
2. Is it possible to use regular polenta instead of instant?
Absolutely. Traditional polenta requires longer cooking (about 25–30 minutes) and frequent stirring to prevent lumps.
The final texture is equally delicious but slightly denser than instant polenta.
3. Can I prepare this dish in advance?
Yes, this recipe is great for meal prep. Prepare the polenta, chill it, cut the squares, and store them in the refrigerator for up to four days.
Bake just before serving for a fresh, crispy result.
4. How can I make the polenta squares extra crispy?
For extra crunch, brush the top and edges lightly with olive oil before baking, and use a preheated baking sheet.
Baking a few extra minutes beyond the minimum will also enhance crispiness.
5. Can I add other flavors or ingredients?
Definitely! Try adding sautéed mushrooms, sun-dried tomatoes, roasted red peppers, or fresh spinach into the polenta before chilling.
Herbs like rosemary or basil can also complement the dish beautifully.
