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Top-down view of yellow polenta rounds with crispy golden-brown edges and melted parmesan cheese. (Crispy Parmesan Polenta Rounds)

Crispy Parmesan Polenta Rounds with Golden Cheesy Edges

These Crispy Parmesan Polenta Rounds feature deep golden-brown edges and a layer of toasted shredded parmesan. A fast, gluten-free appetizer or side dish that is ready in just 30 minutes with 5 simple ingredients.
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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
  • 18 oz Pre-cooked Polenta Log Chilled and patted dry
  • 2 tbsp Extra Virgin Olive Oil Or avocado oil
  • 1/2 cup Shredded Parmesan Cheese Freshly grated is best
  • 1 tbsp Fresh Parsley Finely chopped
  • 1/4 tsp Black Pepper Freshly cracked

Equipment

  • 1 Baking Sheet Large
  • 1 Parchment Paper
  • 1 Chef's Knife

Method
 

Preparation
  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment. Slice the polenta log into circular yellow rounds exactly 0.5 inches thick.
  2. Brush both sides of the rounds with olive oil. Bake for 15-20 minutes until the bottoms are golden and the edges are starting to crisp.
  3. Flip the rounds, top with shredded parmesan, and bake for another 10 minutes until the cheese is melted and slightly toasted tan.
  4. Garnish with fresh parsley and black pepper while the cheese is hot. Arrange in an overlapping line on a grey plate.

Notes

Pat the polenta completely dry before oiling to ensure maximum crunch.
Use a high oven temperature (425°F) to avoid mushy centers.