This recipe started as a quick idea on a busy weeknight when I opened the fridge and found a tube of pre-cooked polenta and a jar of homemade pesto. I sliced the polenta into rounds, sprinkled them with Parmesan and garlic, and pan-fried them until they developed a golden, crispy crust. The contrast between the crunchy exterior and the creamy interior immediately won over my family. Since then, these rounds have become my go-to when guests arrive unannounced or when we want a simple, elegant starter for a relaxed dinner party. I discovered the magic of preparing the polenta this way during a summer gathering where oven space was limited and we needed something that could be prepared quickly on the stovetop. The result was versatile: serve them plain, top with bright pesto, nestle a dollop of goat cheese on warm rounds, or spoon warm marinara and sautéed mushrooms. The strong, nutty Parmesan adds a savory backbone while the garlic powder and simple seasoning make the flavors sing without competing with toppings. Every time I bring a platter to the table, conversations pause and hands reach first — it feels like comfort and small indulgence all at once.

Ingredients

• Polenta tube: Use one 18-ounce tube of pre-cooked polenta sliced into 1/2-inch rounds. Look for brands like DeLallo or Aidells for consistent texture; avoid tubes that feel overly soft or watery when refrigerated.
• Parmesan cheese: 1/4 cup finely grated Parmigiano-Reggiano adds a nutty, salty crust when pressed onto the rounds. Freshly grated parmesan produces a better crust than pre-grated blends.
• Olive oil: 1 tablespoon for frying, plus more as needed. Choose a medium-flavored extra virgin olive oil for good browning without an overly grassy taste.
• Garlic powder: 1/4 teaspoon provides consistent savory flavor without the risk of burning that comes with fresh minced garlic during pan-frying.
• Salt and pepper: Season to taste — a light hand is best since parmesan contributes saltiness. Use kosher salt or sea salt and freshly ground black pepper for bright seasoning.
• Fresh herbs: Basil or parsley for garnish adds color and freshness; chiffonade basil or finely chopped parsley both work well.
• Optional toppings: Pesto, marinara sauce, goat cheese, sautéed mushrooms, and sun-dried tomatoes are my favorites for layering varied textures and flavors.

Instructions

Prep Polenta: Remove the polenta tube from the refrigerator and slice it into 1/2-inch rounds using a sharp serrated knife or a chef’s knife. Pat each round dry on both sides with paper towels to extract surface moisture — this step is essential for achieving a crisp exterior because excess water will steam rather than brown when it hits the hot oil. If slices stick, chill them briefly on a tray to firm up. Season and Coat: Lay the rounds on a work surface and lightly sprinkle 1/4 teaspoon garlic powder over both sides, then season with a pinch of salt and a few cracks of black pepper. Press a thin layer of finely grated Parmesan onto one or both sides of each round — the cheese will melt and create a golden crust. If you prefer a thicker crust, dip the edges in additional Parmesan. Pan-Fry: Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat until shimmering but not smoking (about 325–350°F surface equivalent). Add polenta rounds in a single layer, being careful not to crowd the pan; work in batches if necessary. Fry for 4–5 minutes per side until each is deep golden and crisp. Use a thin spatula to flip gently — the rounds will develop a firm crust and should release easily when browned. Add additional oil between batches if the pan looks dry. Drain and Serve: Transfer cooked rounds to a plate lined with paper towels to absorb extra oil. Keep finished rounds warm on a baking sheet in a 200°F oven if cooking multiple batches. Garnish with torn basil or chopped parsley and serve warm with your chosen toppings, arranging on a platter for easy sharing.

Storage Tips

To keep leftover rounds at their best, cool them completely on a wire rack before storing to avoid trapped steam that softens the crust. Refrigerate in a single layer or with parchment between layers for up to 3 days. For longer storage, flash-freeze the rounds on a tray, then transfer to a freezer bag for up to 3 months. Reheat refrigerated or frozen rounds in a 375°F oven for 8–12 minutes (add a few minutes if frozen) to re-crisp; avoid microwaving if you want to preserve texture.

Ingredient Substitutions

If you don’t have a pre-cooked polenta tube, you can use slices of firm polenta you’ve cooked and chilled in a loaf pan, cut to 1/2-inch thickness. Swap Parmesan for Pecorino Romano for a sharper, saltier profile, or use Nutritional Yeast for a dairy-free, cheesy flavor (note: textural differences will follow). Olive oil can be swapped for avocado oil for a higher smoke point, especially if you plan to push heat higher to speed cooking. For garlic flavor without powder, roast garlic and mash into a thin spread before pressing into the rounds, but take care to avoid burning.

Serving Suggestions

Serve as small bites on a platter with toothpicks for cocktail parties or arrange 2–3 rounds per plate as a starter. Classic pairings include a bright basil pesto, tangy marinara with fresh basil, or whipped goat cheese with honey and cracked pepper. For a rustic appetizer, top with sautéed mushrooms and thyme; for a Mediterranean twist, use chopped sun-dried tomatoes, olives, and crumbled feta. A crisp green salad and a light red wine make a balanced pairing for a sit-down meal.

Cultural Background

Polenta is a staple across northern Italy, traditionally made by slowly cooking cornmeal into a porridge and then allowing it to set. Once set, it can be cut and grilled or fried — the technique used here is a modern, convenient adaptation using pre-cooked tubes. This approach honors the rustic Italian tradition of reworking leftover polenta into new dishes while embracing contemporary shortcuts that save time without sacrificing texture or flavor.

Seasonal Adaptations

In summer, top warm rounds with heirloom tomato salad and a basil chiffonade for a bright seasonal bite. In autumn, use sautéed wild mushrooms and a drizzle of aged balsamic. During winter holidays, swap basil for a sprinkle of finely chopped rosemary and serve with a cranberry chutney for a festive contrast. Each season’s produce changes the tone of the appetizer while keeping the familiar crispy-comfort base intact.

Meal Prep Tips

Slice rounds and season them ahead of time, then store in a single layer covered in the refrigerator for up to 24 hours. Cook large batches and hold them at 200°F in the oven on wire racks for up to an hour if serving to guests, refreshing in a hotter oven if needed. For easy assembly, prepare a topping station with small bowls of pesto, cheeses, and warm sauces so guests can customize their own rounds quickly.

These crispy Parmesan polenta rounds are a tiny celebration on a plate — simple, elegant, and endlessly adaptable. Make a double batch next time; they’re likely to disappear faster than you expect.