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Top view of thick-cut baked Crispy Parmesan Polenta Rounds showing a dusting of melted cheese and cracked black pepper.

Crispy Parmesan Polenta Rounds: The Ultimate Golden Side Dish

These Crispy Parmesan Polenta Rounds feature thick-cut baked polenta with charred golden edges and a savory melted parmesan crust. Garnished with fresh parsley and black pepper, they are the perfect easy, gluten-free side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Appetizer, Side Dish
Cuisine: Italian-American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 24 oz Pre-cooked Polenta Log 680g, sliced into rounds
  • 2 tbsp Extra Virgin Olive Oil 30ml
  • 1/2 cup Parmesan Cheese 50g, finely grated
  • 1 tbsp Fresh Parsley 4g, finely chopped
  • 1/2 tsp Cracked Black Pepper 1g
  • 1/4 tsp Sea Salt 1.5g

Equipment

  • 1 Baking Sheet Large
  • 1 Parchment Paper

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Pat the polenta log dry with paper towels to remove excess moisture.
  2. Cut the polenta into rounds that are approximately 1/2 inch (1.25cm) thick. Ensure they are uniform for even baking.
Baking
  1. Brush the parchment with olive oil. Arrange the rounds on the sheet, brush the tops with oil, and bake for 15-20 minutes until the bottoms are golden.
  2. Flip each round over. Dust the tops generously with the grated parmesan cheese. Bake for another 10-15 minutes until the cheese is melted and browned with charred edges.
Finishing
  1. Remove from oven and immediately sprinkle with fresh parsley and cracked black pepper. Serve warm on a white ceramic plate.

Notes

Pat the polenta very dry for the best crunch.
Use the broiler for 1-2 minutes at the end for extra charred edges.