These crispy-on-the-outside, creamy-on-the-inside baked garlic herb polenta squares are a simple yet satisfying side dish that’s perfect for everyday meals.
Packed with fiber and plant-based protein from polenta and enriched with heart-healthy fats from olive oil, they offer a flavorful, low-saturated-fat option.
Quick to prep and oven-ready, they’re ideal for meal prep or weeknight dinners.
Baked Garlic Herb Polenta Squares
Equipment
- 1 medium saucepan
- 8 x 8-inch baking dish
- Whisk
- Baking Sheet
- Aluminum foil (for roasting garlic)
- Olive oil cooking spray
Ingredients
- 2 cups milk
- 2 cups chicken stock
- 3 cloves roasted garlic *see note
- ½ teaspoon dried parsley
- ½ teaspoon dried tarragon
- ½ teaspoon dried thyme
- 1 cup instant polenta
- 1 pinch salt
- ¼ cup freshly grated Asiago cheese
- Olive oil cooking spray as needed
- Ketchup or marinara sauce for serving
Instructions
- Prepare Your Baking Dish: Begin by preheating your oven to 400°F (200°C). While the oven is warming, take an 8 x 8-inch baking dish and generously spray it with olive oil cooking spray. This ensures the polenta will not stick and makes it easy to remove the squares later. Set the dish aside for now.
- Combine the Liquids and Herbs: In a medium saucepan, pour in 2 cups of milk and 2 cups of chicken stock. Add the roasted garlic cloves, either whole or mashed lightly, to infuse the liquid with a rich, savory flavor. Sprinkle in 1/2 teaspoon each of dried parsley, tarragon, and thyme. Over medium-high heat, gently bring the mixture to a simmer, stirring occasionally. The aroma of the herbs and garlic should begin to fill your kitchen.
- Slowly Incorporate the Polenta: Once the liquid is simmering, gradually add 1 cup of instant polenta in a steady stream while continuously whisking. This prevents lumps from forming and ensures a smooth, creamy consistency. Keep whisking for approximately 3 minutes until the polenta thickens into a soft, porridge-like texture that holds together but is still pourable.
- Stir in Cheese and Seasoning: Remove the saucepan from the heat. Immediately fold in 1/4 cup of freshly grated Asiago cheese. Add a pinch of salt to enhance the flavors. Stir thoroughly until the cheese melts and is evenly distributed, creating a rich, creamy mixture infused with garlic and herbs.
- Transfer and Chill the Polenta: Pour the polenta mixture into the prepared baking dish. Spread it evenly using a spatula or the back of a spoon, pressing gently to compact it into a uniform layer. Leave the dish uncovered and place it in the refrigerator for 30 minutes. Chilling helps the polenta set firmly, making it easier to cut into squares without crumbling.
- Prepare the Baking Sheet: While the polenta chills, line a baking sheet with aluminum foil and spray the foil with cooking spray. This ensures the squares will bake evenly and prevents sticking. Keep the sheet nearby so you can transfer the squares as soon as they are cut.
- Cut the Polenta Into Squares: After the 30-minute chilling period, remove the baking dish from the refrigerator. Using a sharp knife, cut the set polenta into 12 equal squares. Take care to make clean, even cuts for consistent cooking and presentation. Gently lift each square from the dish and place it on the prepared baking sheet, spacing them slightly apart to allow heat circulation.
- Bake Until Crispy: Slide the baking sheet into the preheated oven. Bake the polenta squares for 20–25 minutes, or until the edges turn golden brown and develop a slightly crisp texture while the center remains creamy. Halfway through baking, you can carefully rotate the sheet to ensure even browning if desired. The aroma of baked garlic and herbs should be irresistible.
- Serve With Dipping Sauce: Once baked, remove the polenta squares from the oven and let them cool for 2–3 minutes. Serve immediately with your choice of marinara sauce or ketchup for dipping. These squares are perfect as a side dish, appetizer, or snack. Enjoy the contrast of the crispy exterior and creamy, cheesy interior with every bite.
Notes
- Use instant polenta for a quick, creamy texture, but you can substitute with traditional polenta if you extend the cooking time.
- Roasting garlic ahead of time intensifies its flavor and mellows the sharpness, giving the polenta a rich, aromatic base.
- Press the polenta firmly into the baking dish before chilling to ensure clean, even squares when cutting.
- For extra crispiness, lightly brush the squares with olive oil before baking.
- Serve warm for the best texture, as the exterior is crisp and the interior remains creamy.
Chef’s Secrets To Enhance Flavor
To elevate your polenta squares, start with roasted garlic rather than raw.
Roasting softens the cloves and imparts a subtle caramelized sweetness that blends beautifully with the herbs.
For a more decadent version, try adding a small amount of butter or a sprinkle of Parmesan along with the Asiago cheese.
Fresh herbs can be used instead of dried for a brighter, more vibrant flavor.
If you like a slightly firmer exterior, let the squares sit at room temperature for 5–10 minutes before baking so the heat penetrates evenly.
Serving Suggestions For Maximum Enjoyment
These baked polenta squares are versatile and pair wonderfully with a variety of dips.
Classic marinara or ketchup works well for casual snacking, while a herbed yogurt or roasted red pepper sauce adds a gourmet touch.
They also complement roasted vegetables, grilled meats, or a crisp salad, making them a great side for dinner parties.
For breakfast or brunch, top them with sautéed mushrooms, fresh tomatoes, or a poached egg for a savory twist.
Storage Tips To Keep Fresh
Polenta squares store well and are ideal for meal prep.
Allow them to cool completely before placing them in an airtight container.
In the refrigerator, they will keep for up to 4–5 days.
To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for 10–12 minutes to restore their crisp edges.
For longer storage, freeze the squares in a single layer on a tray until firm, then transfer them to a freezer-safe bag for up to 2 months.
Reheat from frozen, adding a few extra minutes to achieve the perfect texture.
Frequently Asked Questions
1. Can I make polenta squares dairy-free?
Yes! Substitute milk with almond, oat, or soy milk, and use a plant-based cheese instead of Asiago. The texture will remain creamy, and the flavor can be enhanced with nutritional yeast for a cheesy taste.
2. How do I prevent polenta from sticking to the pan?
Generously spray or lightly grease the baking dish before adding the polenta. Allow the polenta to chill fully and set before cutting, which also helps it release easily.
3. Can I use traditional polenta instead of instant?
Absolutely. Use the same liquid ratios but cook the polenta longer (about 20–25 minutes) until fully thickened. Stir frequently to avoid lumps and ensure a smooth texture.
4. How do I make the squares extra crispy?
Brush or lightly spray the tops of the squares with olive oil before baking. You can also flip them halfway through cooking for even browning.
5. Can I prepare this recipe ahead of time?
Yes, these polenta squares are perfect for meal prep. Prepare, chill, and cut them in advance. Bake right before serving for the best texture, or store them in the refrigerator for up to 5 days and reheat as needed.
