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Polenta, a staple food in Italian cuisine, has gained popularity worldwide for its versatility and comforting qualities. Made from ground corn, polenta can be served in a variety of forms—creamy, baked, or fried—making it a fantastic canvas for flavor and texture. One of the most delightful ways to enjoy polenta is in the form of crispy Parmesan polenta rounds, an appetizer that perfectly balances crunchiness and cheesy goodness, making it a crowd-pleaser at any gathering.

Crispy Parmesan Polenta Rounds

Discover the perfect appetizer with crispy Parmesan polenta rounds! These delightful bites combine a crunchy exterior with cheesy goodness, making them a hit at any gathering. Easy to prepare and customizable for various dietary preferences, they are gluten-free and vegetarian-friendly. Whether served as an appetizer, side dish, or light meal, these polenta rounds are sure to impress guests and satisfy appetites. Try this recipe for a comforting and delicious snack!
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Ingredients
  

1 cup polenta (cornmeal)

4 cups vegetable broth

1 cup grated Parmesan cheese, plus extra for garnish

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Optional: marinara sauce, for dipping

Instructions
 

Cook the Polenta: In a medium saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, continuously stirring to prevent lumps. Cook on medium-low heat for about 15-20 minutes until the mixture thickens and pulls away from the sides of the pan.

    Add Cheese and Seasoning: Once the polenta is thick and creamy, remove it from heat. Stir in the grated Parmesan cheese, garlic powder, onion powder, dried oregano, salt, and black pepper until well combined.

      Spread and Chill: Pour the polenta mixture into a greased baking dish (approximately 9x9 inches). Use a spatula to spread it evenly. Allow it to cool at room temperature for about 20-30 minutes, then cover and refrigerate for at least 1-2 hours, or until set.

        Preheat Oven: Preheat your oven to 425°F (220°C).

          Slice the Rounds: Once chilled and firm, remove the polenta from the dish and place it on a cutting board. Use a cookie cutter or a knife to cut out rounds (approximately 2 inches in diameter).

            Prepare for Baking: Arrange the polenta rounds on a baking sheet lined with parchment paper. Brush the tops lightly with olive oil and sprinkle additional Parmesan cheese on top of each round.

              Bake to Crispy Perfection: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the tops are golden and crispy. You may want to flip them halfway through for even crispiness.

                Serve: Remove from the oven and let them cool for a few minutes. Garnish with freshly chopped parsley and serve warm, with marinara sauce on the side for dipping if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour 30 minutes | 4-6 servings