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Polenta, a staple in Italian cuisine, has garnered a reputation as a versatile ingredient embraced by home cooks and professional chefs alike. Made from ground cornmeal, this dish can be served creamy or allowed to set and slice into various shapes. The beauty of polenta lies not only in its adaptability but also in its ability to absorb flavors, making it a perfect base for a multitude of toppings. Among the myriad of ways to enjoy polenta, crispy Parmesan polenta rounds stand out as a delightful appetizer or side dish that can elevate any meal.

Crispy Parmesan Polenta Rounds

Discover the delightful world of crispy Parmesan polenta rounds, a versatile dish that elevates any meal. Made from ground cornmeal, polenta offers a creamy or crunchy texture that absorbs flavorful toppings beautifully. These rounds feature a golden, crispy exterior with a savory, cheesy center, making them perfect as appetizers or sides. Explore this easy recipe and impress your guests with a dish that's both comforting and sophisticated. Perfect for sharing and celebrating!
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Ingredients
  

1 cup polenta (cornmeal)

4 cups water

1 cup grated Parmesan cheese

2 tablespoons unsalted butter

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

¼ teaspoon black pepper

¼ teaspoon crushed red pepper flakes (optional)

Olive oil (for frying)

Fresh herbs (e.g., parsley or basil) for garnish

Instructions
 

Cook the Polenta: In a large saucepan, bring 4 cups of water to a boil. Once boiling, gradually whisk in the polenta to prevent lumps. Reduce the heat to low and cook, stirring continuously, for about 15 minutes or until the polenta thickens and pulls away from the sides of the pan.

    Add Flavor: Stir in the grated Parmesan cheese, butter, garlic powder, onion powder, salt, black pepper, and crushed red pepper flakes (if using). Mix until the cheese and butter are fully melted and incorporated into the polenta.

      Set the Polenta: Pour the polenta mixture into a lightly greased baking dish or a parchment-lined baking sheet, spreading it out evenly to about ½ inch thickness. Smooth the top with a spatula. Let it cool to room temperature, then transfer to the refrigerator for at least 1 hour or until firm.

        Cut into Rounds: Once the polenta is completely set, remove it from the refrigerator. Use a round cookie cutter or a glass to cut out circles from the polenta slab. You can gather the scraps and re-roll them to make more rounds if desired.

          Fry the Rounds: In a large skillet, heat a generous drizzle of olive oil over medium heat. Carefully add the polenta rounds in batches, being careful not to overcrowd the pan. Fry for about 3-4 minutes on each side or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil.

            Serve and Garnish: Arrange the crispy Parmesan polenta rounds on a serving platter. Garnish with fresh herbs and an optional sprinkle of extra Parmesan if desired. Serve warm as an appetizer or a side dish.

              Prep Time: 15 minutes | Total Time: 1 hour 30 minutes | Servings: 4-6