Baked Garlic Herb Polenta Squares
These baked garlic herb polenta squares are crispy on the outside, creamy on the inside, and bursting with roasted garlic and fragrant herbs. Quick to prepare and full of fiber, they’re a healthy, satisfying side dish perfect for dinner, snacks, or meal prep. Serve with marinara or ketchup for an easy dip.
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.
