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!
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.
Cheesy polenta squares recipe
- 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
- Lightly spray a 9 x 9-inch baking dish with the nonstick cooking spray and set it aside.
- 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.
- 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.
- When finished cooking, add a drizzle of olive oil and stir it into the mixture. Add the Parmesan cheese and mix well.
- Transfer the mixture to the baking dish, spreading it out evenly. Refrigerate for about an hour.
- Preheat your oven to 375 degrees F. and lightly spray a baking sheet with the cooking spray.
- Use a sharp knife to cut even squares into the polenta. Transfer the squares to the baking sheet and bake for 25 minutes.
- Flip the squares and cook for another 25 minutes, or until the tops of the squares turn golden.
- 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!