Tomato Basil Polenta Squares: A Crispy, Herbaceous, and Versatile Delight

Meta Description: Discover how to make crispy tomato basil polenta squares. This simple recipe transforms humble polenta into a savory, gluten-free dish perfect for any meal.

I first discovered the magic of polenta squares on a trip to a small Italian café. I was expecting a creamy, spoon-able side dish, but what arrived was a plate of golden, crispy squares, topped with a vibrant bruschetta-like mixture of fresh tomatoes and basil. Each bite was a delightful contrast: the crisp, golden-brown exterior gave way to a warm, soft interior, all complemented by the bright, fresh flavors of the tomatoes. It was a simple dish, yet so elegant and satisfying. I returned home determined to recreate that experience. My journey led me to perfect a recipe for tomato basil polenta squares that captures that same incredible balance of texture and flavor, and it’s become one of my favorite go-to meals.

What I love most about this dish is its versatility. You can serve it as a main course for a light lunch, a stunning appetizer for a dinner party, or as a unique side dish to complement grilled chicken or vegetables. It’s a perfect example of how a few simple, high-quality ingredients can come together to create something truly special. Plus, it’s a great gluten-free polenta recipe that feels substantial and comforting. The process might seem a little involved at first, but each step is straightforward and the results are absolutely worth it. Let’s get started and turn that humble cornmeal into something magnificent.

🌽 The Foundation: Mastering the Polenta

The key to perfect tomato basil polenta squares lies in the polenta itself. You can use pre-cooked, refrigerated polenta for a super quick shortcut, but making it from scratch truly elevates the dish. Using a quick-cooking polenta makes the process much faster without sacrificing quality. The polenta needs to be cooked to a very thick consistency so that it sets firmly when cooled. The process is meditative—a slow stir as the cornmeal transforms from a gritty powder into a smooth, creamy mass. We’ll flavor it right from the start with garlic, Parmesan cheese, and a touch of butter, which makes it incredibly savory and ready for its star moment.

✅ Ingredients for the Polenta Base

• 4 cups low-sodium vegetable broth or water
• 1 cup instant or quick-cooking polenta
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1/2 cup grated Parmesan cheese

✅ Ingredients for the Tomato & Basil Topping

• 2 cups cherry tomatoes, halved
• 1 cup fresh basil leaves, roughly chopped
• 2 tablespoons extra virgin olive oil
• 1 tablespoon balsamic vinegar
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• Optional: a pinch of red pepper flakes for a little kick

📝 Step-by-Step Polenta Prep

1. Bring Liquid to a Boil: In a medium-sized saucepan, bring the vegetable broth or water to a rolling boil over medium-high heat.
2. Whisk in Polenta: Slowly and steadily whisk in the polenta in a thin stream. This is crucial to prevent lumps. Continue whisking for a minute or two until the mixture is smooth.
3. Cook the Polenta: Reduce the heat to low and switch to a sturdy wooden spoon or spatula. Cook the polenta, stirring constantly, for about 5-7 minutes, or until it has thickened significantly and pulls away from the sides of the pan. It should be very thick—thicker than you’d want for a creamy polenta dish.
4. Add Flavor: Remove the pan from the heat. Stir in the minced garlic, butter, salt, pepper, and Parmesan cheese. Mix until the butter has melted and the cheese is fully incorporated.
5. Set the Polenta: Lightly grease a baking dish (I like to use a 9×9 inch or similar size) with olive oil or butter. Pour the hot polenta into the prepared dish and use a spatula to spread it into an even layer, about 1-inch thick.
6. Cool and Set: Let the polenta cool at room temperature for at least 30 minutes, or place it in the refrigerator for an hour, until it is completely firm and has set.

📝 Step-by-Step Frying & Topping

1. Prepare the Topping: While the polenta is cooling, make the tomato basil topping. In a medium bowl, combine the halved cherry tomatoes, chopped basil, olive oil, balsamic vinegar, minced garlic, salt, and pepper. Stir well and set aside to let the flavors meld.
2. Cut the Polenta: Once the polenta is fully set, carefully turn the dish upside down onto a cutting board. The polenta should slide out in one solid block. Cut the polenta into squares or triangles, however you like.
3. Fry the Squares: Heat a large non-stick skillet over medium-high heat with a little olive oil or butter. Place the polenta squares in the skillet in a single layer, being careful not to overcrowd the pan. Cook for 3-4 minutes per side, until they are golden brown and crispy.
4. Serve and Enjoy: Arrange the crispy polenta squares on a serving platter. Spoon the fresh tomato and basil topping over each square. Serve immediately and enjoy the delightful contrast of textures and flavors.

🌟 Pro Tips and Troubleshooting

A few simple tricks can make all the difference in your homemade polenta squares.

• No-Whisk Method: To avoid whisking continuously, you can use a fine mesh sieve to slowly sift the polenta into the boiling liquid while you whisk with the other hand. This prevents lumps from forming.
• Making it Ahead: You can make and set the polenta up to two days in advance. Store the cooled block of polenta, wrapped in plastic wrap, in the refrigerator until you are ready to cut and fry it.
• The Best Pan: A good non-stick skillet is your best friend when frying the polenta. It ensures a beautiful, golden crust without any sticking.
• Don’t Rush the Set: Be patient and let the polenta set completely. If you try to cut it while it’s still warm, it will fall apart. A firm set is key to getting perfectly shaped squares.

❓ Frequently Asked Questions

What kind of polenta should I use?

This recipe works best with quick-cooking or instant polenta. It cooks much faster than traditional polenta. Avoid “cornmeal” unless it is specifically labeled as polenta, as it can have a different texture. This is a great quick polenta recipe.

Can I bake the polenta squares instead of frying them?

Yes! For a lighter option, you can bake the polenta squares. Place them on a lightly oiled baking sheet and bake at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until they are golden and firm. They won’t be as crispy as the fried version, but they will still be delicious.

What are some other toppings I can use?

The possibilities are endless! You could top them with a savory mushroom ragout, a simple pesto, roasted vegetables, or even a classic Bolognese sauce. The polenta squares are a fantastic canvas for so many flavors.

Can I add cheese to the topping as well?

Absolutely! A sprinkle of fresh mozzarella, crumbled feta, or a dollop of creamy ricotta would all be delicious additions to the tomato and basil topping. You could also sprinkle some extra Parmesan cheese over the top before serving.

Note: Nutritional information is an estimate and can vary based on ingredients and portion sizes.

😋 Creative Serving and Pairing Suggestions

These tomato basil polenta squares are incredibly versatile and can be served in so many ways.

• Main Course: Serve a large portion of the squares topped with a generous amount of the tomato-basil mixture, alongside a simple green salad dressed with a vinaigrette. This makes for a light and refreshing meal.
• Appetizer Platter: Arrange them on a platter for a party. They are a wonderful gluten-free and vegetarian appetizer option that will impress your guests. This is a great polenta appetizer idea.
• Side Dish: Serve a couple of squares on the side of a roasted chicken, grilled steak, or baked salmon. Their crisp texture and savory flavor make them a perfect contrast to a main protein.
• Breakfast or Brunch: Top the polenta squares with a fried egg and a sprinkle of chives for a unique and delicious breakfast.

✨ Variations to Try

Ready to experiment with your polenta squares? Here are a few ideas to get you started.

• Sun-Dried Tomato & Rosemary: Instead of the fresh tomato topping, mix some finely chopped sun-dried tomatoes and fresh rosemary into the polenta base before it sets. This gives the squares a deeper, richer flavor.
• Spicy Polenta Squares: Add a teaspoon of red pepper flakes to the polenta while it cooks for a little heat. Top with a spicy arrabbiata sauce and some fresh mozzarella.
• Cheesy Polenta: For an even richer, cheesier polenta, increase the amount of Parmesan cheese and add a little shredded fontina or Gruyère to the polenta while it’s still hot.
• Mushroom & Thyme: Sauté a mix of your favorite mushrooms with a little garlic and fresh thyme. Top the crispy polenta squares with this savory mushroom mixture. This creates a wonderful vegetarian dinner idea.

The Joy of Simple, Honest Food

Cooking doesn’t have to be complicated to be special. This recipe for tomato basil polenta squares is a perfect example of that. It takes a humble ingredient—cornmeal—and transforms it into a show-stopping dish. It’s a meal that feels both comforting and elegant, a true crowd-pleaser that is simple enough for a weeknight but impressive enough for a dinner party. The contrast of the crispy exterior, the soft interior, and the bright, fresh topping is a sensory experience that is deeply satisfying.

I hope you’ll give this recipe a try and discover the magic of polenta squares for yourself. It’s a dish that will not only satisfy your taste buds but also inspire you to see the potential in simple ingredients. Try it, share it with someone you love, and let me know how it goes! I’d love to hear about any of the creative variations you come up with. Happy cooking! 😋