This snack brings golden, crunchy rounds of polenta topped with bright, salty, and fresh bites. The outside is crisp from pan-frying; the inside stays tender and creamy. Toppings like cherry tomatoes, Kalamata olives, feta, and fresh basil add a mix of sweet, briny, tangy, and herbal notes that make each bite interesting. This dish is special because it feels fancy but takes simple pantry ingredients and only a little hands-on time.

If you like easy, shareable bites, you might also enjoy exploring other easy pantry ideas like pantry-friendly macaroni recipes for more weeknight inspiration.

Why You’ll Love This Recipe

Ready in about 30–40 minutes from start to finish
Made with simple pantry staples and flexible toppings
Great for serving as an appetizer, snack, or light dinner
Easy to make vegetarian or dairy-free with a swap

Ingredients of Crispy Polenta Rounds with Toppings

1 cup coarse-grind cornmeal, for a slightly rustic texture that holds up when fried
4 cups liquid (vegetable broth, chicken broth, or water), to cook the polenta and add flavor from the start
1 teaspoon salt (or to taste), to bring out the sweet corn flavor
½ teaspoon black pepper, for gentle warmth
½ cup grated Parmesan cheese, adds nutty umami; substitute nutritional yeast for dairy-free
2 tablespoons unsalted butter or olive oil, stirred in for a silky finish
¼ cup olive oil, for frying (or use avocado/canola oil for higher smoke point)

For the toppings:

1 cup cherry tomatoes, halved or quartered, for bright, juicy acidity
½ cup Kalamata olives, pitted and roughly chopped, for a briny punch
½ cup crumbled feta cheese, for tangy creaminess (use vegan feta to keep dairy-free)
¼ cup fresh basil leaves, chiffonade (thinly sliced), for fresh herbal lift
Balsamic glaze, for drizzling, to add concentrated sweet-tangy finish

Step-by-Step Instructions of Crispy Polenta Rounds with Toppings

Bring the liquid and salt to a simmer in a medium saucepan over medium heat.
Whisk in the cornmeal slowly to avoid lumps.
Reduce heat and cook, stirring often, until thick and creamy (about 20–25 minutes for coarse grinds).
Stir in black pepper, Parmesan, and butter or olive oil until melted and smooth.
Pour the polenta into a parchment-lined baking dish and smooth it to an even 1/2-inch thickness. Let cool to room temperature, then chill in the fridge until firm (about 1 hour).
Remove chilled polenta and cut into rounds using a cookie cutter or glass (about 2–3 inches).
Heat 1/4 cup olive oil in a skillet over medium-high heat until shimmering.
Fry polenta rounds in batches, cooking 2–3 minutes per side until golden and crisp. Drain briefly on paper towels.
Assemble toppings: toss cherry tomatoes, olives, and basil together; season lightly with salt and pepper.
Top each crispy polenta round with a spoonful of the tomato-olive mix, crumble feta over top, and finish with a light drizzle of balsamic glaze. Serve warm.

Tips for Success

Cook the polenta low and slow and stir often to prevent lumps and sticking.
Chill the polenta until fully firm; soft polenta will fall apart when frying.
Use a hot pan for a quick sear so rounds get crisp without soaking up too much oil.
Make double the polenta and refrigerate for quick reheats and more rounds later.

Substitutions & Variations of Crispy Polenta Rounds with Toppings

To Make It Vegan/Gluten-Free: Use vegetable broth, swap Parmesan and feta for nutritional yeast and vegan feta or omit cheeses entirely. Polenta is naturally gluten-free, but ensure cross-contamination-free cornmeal if needed.

Variations:

Add sautéed mushrooms and thyme for an earthy topping.
Spread a thin layer of marinara and shredded mozzarella for a polenta “pizza” round.
Swap olives for capers and smoked salmon for an elegant twist.
For a spicy kick, mix in a spoonful of harissa or chili oil with the tomatoes.

Storage Instructions of Crispy Polenta Rounds with Toppings

Refrigerator: Store leftover plain cooked polenta (not fried) in an airtight container for up to 5 days. Keep toppings separate and assemble when ready to serve.

Freezer: Freeze cut, unfried polenta rounds on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Fry from frozen, adding a minute per side.

Make-Ahead: Cook and chill the polenta up to 24 hours ahead. You can also prep toppings a day ahead; keep fresh herbs separate until serving.

Frequently Asked Questions (FAQ) of Crispy Polenta Rounds with Toppings

Can I use instant polenta to save time?
You can, but the texture will be softer and less rustic. Chill it well so the rounds hold together when frying.

How do I keep polenta rounds from falling apart in the pan?
Make sure the polenta is fully chilled and firm, use a hot pan, and avoid flipping too soon—wait until a golden crust forms.

Are these good for a party?
Yes cook the rounds ahead and keep warm in a low oven; top just before serving for best texture.

Final Toughts

Crispy Polenta Rounds with Toppings are a simple, satisfying way to turn cornmeal into something special. They crisp up beautifully, pair with many toppings, and fit into busy weeknights or casual entertaining. Try them, leave a comment about your favorite topping combo, and please give the recipe a star rating if you enjoyed it your feedback helps others find great, easy recipes.

Crispy Polenta Rounds with Toppings

Print Recipe

Golden, crunchy rounds of polenta topped with fresh and flavorful ingredients for a perfect snack or appetizer.

Total Time: 45 minutes
Yield: 4 servings

Ingredients

Scale

1 cup coarse-grind cornmeal
4 cups liquid (vegetable broth, chicken broth, or water)
1 teaspoon salt (or to taste)
½ teaspoon black pepper
½ cup grated Parmesan cheese (substitute nutritional yeast for dairy-free)
2 tablespoons unsalted butter or olive oil
¼ cup olive oil for frying (or avocado/canola oil)
1 cup cherry tomatoes, halved or quartered
½ cup Kalamata olives, pitted and roughly chopped
½ cup crumbled feta cheese (use vegan feta to keep dairy-free)
¼ cup fresh basil leaves, chiffonade
Balsamic glaze for drizzling

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Instructions

Bring the liquid and salt to a simmer in a medium saucepan over medium heat.
Whisk in the cornmeal slowly to avoid lumps.
Reduce heat and cook, stirring often, until thick and creamy (about 20–25 minutes).
Stir in black pepper, Parmesan, and butter or olive oil until melted and smooth.
Pour the polenta into a parchment-lined baking dish and smooth it to an even 1/2-inch thickness. Let cool to room temperature, then chill in the fridge until firm (about 1 hour).
Remove chilled polenta and cut into rounds using a cookie cutter or glass (about 2–3 inches).
Heat 1/4 cup olive oil in a skillet over medium-high heat until shimmering.
Fry polenta rounds in batches for 2–3 minutes per side until golden and crisp. Drain on paper towels.
Assemble toppings: toss cherry tomatoes, olives, and basil together; season lightly with salt and pepper.
Top each crispy polenta round with a spoonful of the tomato-olive mix, crumble feta over top, and finish with a drizzle of balsamic glaze. Serve warm.

Notes

For best results, chill polenta fully before frying and use a hot pan for a quick sear.

Author: soukaina
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Snack
Method: Frying
Cuisine: Italian
Diet: Vegetarian