Snacks · ALWAYS FREE
Rosemary-Parmesan polenta bites
Chilled polenta is cut into small rectangles and baked until golden, with rosemary flecks and a Parmesan finish.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Line a 20 cm square metal pan with parchment, leaving handles at two sides. Bring the water and salt to a boil in a medium saucepan. Pour in the polenta in a thin stream while whisking continuously to prevent lumps.
- Reduce to low heat and cook for about 5 minutes, or the packet time for the specified quick-cooking polenta, stirring firmly and often until very thick and tender. If the packet requires a different liquid ratio, choose a product matching this ratio for the stated yield and timing. Remove from the heat and stir in the butter, 1.23 oz Parmesan, rosemary and pepper.
- Scrape immediately into the lined pan and spread evenly, about 2 cm deep, with a damp spatula. Leave for 10 minutes to stop heavy steaming, then refrigerate the shallow pan, loosely covered, for at least 90 minutes until cold and firm enough to lift and cut. Do not leave it on the counter to set.
- During the last 15 minutes of chilling, heat the oven to 450°F (230°C). Brush a large rimmed baking sheet with 0.353 oz oil. Lift the cold slab out by the parchment and cut it into 24 equal rectangles: 4 rows by 6 columns.
- Arrange the rectangles with space between them on the oiled sheet. Brush the tops with the remaining 0.353 oz oil. Bake for 25–30 minutes, turning carefully with a thin spatula after 15 minutes, until the edges are crisp and golden and the center of the thickest bite reaches 165°F (74°C). Scatter with the remaining 0.529 oz Parmesan for the final 3 minutes.
- Let the bites stand for 5 minutes, then serve 4 rectangles per person for 6 snack portions. The total time includes stovetop cooking, the 10-minute initial cooling, 90-minute refrigeration and baking; allow longer if the slab has not firmed. Pack leftovers into shallow containers and refrigerate promptly at 40°F (4°C) or colder, within 2 hours of cooking or 1 hour above 90°F (32°C). Use within 3–4 days; reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 6- Calories
- 198 kcal
- Protein
- 5.2 g
- Total carbohydrate
- 24.3 g
- Total fat
- 8.7 g
- Total sugars
- 0.5 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
Estimated from listed ingredient amounts and identified food-composition profiles, divided by the stated number of servings. Not laboratory analysis or kitchen testing. The ingredient-sum method uses raw or cooked food profiles matching the ingredient state. Moisture gain/loss does not change the stated serving count. No general cooking/fermentation nutrient-retention factors are applied. Unless a discard/absorption blocker is listed, all measured pan fats and sauces are assumed consumed. Actual amounts left in pans, on utensils or during cooking can reduce intake. Optional additions are excluded when noted. Calories are kcal. Protein, total carbohydrate, total fat and total sugar are grams. Total carbohydrate includes fiber; these are not net carbs. No %DV or FDA-compliance claim. Null means unavailable, never zero. Sodium and fiber are omitted because retention, brands, rinsing and missing source rows make them less reliable here. Quick polenta represented by dry degermed yellow cornmeal; exact product differences remain. All measured pan oil counted.
View the ingredient calculations · Source 1 · Source 2Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
