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Gluten-free Friday: Cheesy polenta squares

This recipe for cheesy polenta squares makes a fun appetizer or side to a gluten-free meal. It only takes a few ingredients to put together this tasty recipe!

Gluten-free Friday: Cheesy polenta squares

Whether you’re looking for an appealing appetizer or something fun to serve with a salad or soup, cheesy polenta squares is your go-to, Gluten-free Friday recipe. If you prefer to top the squares with something besides marinara sauce, consider your options: Use a tangy olive mixture, pesto or fresh chopped tomatoes.

Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

Cheesy polenta squares recipe

Serves 4


  • 1/2 cup gluten-free polenta or yellow cornmeal, sifted
  • 2 cups water
  • 1/4 teaspoon salt
  • Drizzle of olive oil
  • 1/3 cup grated Parmesan cheese, plus extra as garnish
  • 2/3 cup gluten-free marinara sauce
  • 3 basil leaves, cut into ribbons, as garnish
  • Nonstick cooking spray


  1. Lightly spray a 9 x 9-inch baking dish with the nonstick cooking spray and set it aside.
  2. Bring half the water to a boil, and mix the remaining water with the polenta or cornmeal. Once the water boils, add the remaining mixture to the pan, a little at a time, stirring.
  3. Continue to stir and cook until the polenta thickens. Add the salt to the mixture, reduce the heat to low, cover and cook for an additional 5 minutes.
  4. When finished cooking, add a drizzle of olive oil and stir it into the mixture. Add the Parmesan cheese and mix well.
  5. Transfer the mixture to the baking dish, spreading it out evenly. Refrigerate for about an hour.
  6. Preheat your oven to 375 degrees F. and lightly spray a baking sheet with the cooking spray.
  7. Use a sharp knife to cut even squares into the polenta. Transfer the squares to the baking sheet and bake for 25 minutes.
  8. Flip the squares and cook for another 25 minutes, or until the tops of the squares turn golden.
  9. Remove from the heat and allow the squares to sit for a few minutes. Sprinkle each with a bit more Parmesan cheese and serve, topped with the marinara sauce and garnished with the basil ribbons.

Serve up these squares!

More Gluten-free Friday recipes

Creamy tomato-basil and corn soup
Individual taco bowls with ranch dressing
Mini crustless quiche with red pepper and broccoli

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