Baked Garlic Herb Polenta Squares
Crispy baked polenta squares infused with roasted garlic and aromatic herbs, creamy inside and perfectly golden outside. Quick, flavorful, and fiber-rich, they make an ideal side dish or appetizer, perfect for weeknight dinners, meal prep, or entertaining guests.
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.
