Save This hearty Parmesan polenta cubes recipe transforms humble cornmeal into an elegant appetizer that always impresses dinner guests. The contrast between the crispy exterior and creamy interior creates an irresistible bite that disappears quickly from any serving platter.
I first served these golden cubes at a holiday gathering when I needed something substantial yet elegant. The platter was emptied within minutes, and now they've become my signature appetizer whenever I'm hosting friends who appreciate Italian-inspired comfort food.
Ingredients
- Instant polenta: creates the creamy base and provides the perfect texture for cutting into cubes
- Milk: adds richness to the polenta that water alone cannot achieve
- Parmesan cheese: incorporated into both the polenta and coating delivers multiple layers of savory flavor
- Butter: enriches the polenta with silky mouthfeel
- Gluten free flour or cornstarch: creates the first layer of the crispy coating
- Eggs: help the breading adhere perfectly to each cube
- Breadcrumbs: combined with additional Parmesan form the final crispy exterior
- Vegetable oil: with its neutral flavor and high smoke point is ideal for achieving golden perfection
Instructions
- Prepare the base:
- Combine water and milk in a medium saucepan and bring to a gentle boil. This liquid combination creates the perfect cooking medium for developing creamy polenta texture. Add salt to enhance the flavors that will develop.
- Create the polenta:
- Gradually whisk the cornmeal into the hot liquid, maintaining constant motion to prevent lumps from forming. The slow addition allows each grain to hydrate properly. Reduce heat and continue stirring for 5 to 7 minutes until the mixture thickens substantially and begins to pull away from the sides of the pan.
- Enrich the mixture:
- Remove from heat and immediately incorporate butter, Parmesan, and black pepper. The residual heat melts the butter and cheese, creating a velvety texture throughout. Stir until completely smooth with no visible cheese pockets.
- Set and chill:
- Transfer the hot polenta to a parchment lined baking pan spreading evenly to create a uniform thickness. Allow to cool completely at room temperature before covering and refrigerating for at least two hours. This resting period firms the polenta so it can be cleanly cut.
- Prepare for coating:
- Remove the chilled polenta block using the parchment overhang and cut into precise one inch cubes using a sharp knife. Clean cuts create professional looking appetizers. Set up your breading station with three separate shallow bowls containing flour, beaten eggs, and the Parmesan breadcrumb mixture.
- Coat the cubes:
- Working methodically, dredge each polenta cube first in flour to create a dry surface, then dip in egg to create a binding layer, and finally coat with the Parmesan breadcrumb mixture, pressing gently to ensure complete coverage. Place coated cubes on a clean plate while preparing the remaining pieces.
- Fry to perfection:
- Heat oil to approximately 350°F in a heavy skillet. The proper temperature ensures the cubes develop a golden crust without absorbing excess oil. Cook in small batches, turning gently to brown all sides evenly, approximately 2 to 3 minutes per side. Avoid overcrowding which would lower the oil temperature and result in soggy cubes.
- Drain and serve:
- Transfer the fried cubes to paper towel lined plates to absorb any excess oil. Serve immediately while hot and crispy, accompanied by your favorite dipping sauce for the ultimate appetizer experience.
Save Parmesan cheese is truly the star ingredient in this recipe. I've experimented with various Italian hard cheeses, but nothing compares to the nutty complexity that aged Parmesan brings to both the polenta base and the crispy coating. My Italian grandmother would always say that the quality of your Parmesan determines the quality of your dish.
Make Ahead Strategy
The beauty of this recipe lies in its make ahead potential. Prepare the polenta base up to three days before your event and keep it refrigerated. You can even cut the cubes a day ahead and store them separated by parchment paper in an airtight container. When ready to serve, simply proceed with the coating and frying steps for fresh from the kitchen warmth and crispiness that will impress your guests.
Dipping Sauce Pairings
While these polenta cubes are delicious on their own, pairing them with the right dipping sauce elevates them to restaurant quality. A classic marinara sauce provides traditional Italian flavor, while roasted garlic aioli offers creamy richness. For something unexpected, try a basil pesto or spicy arrabbiata sauce. I like to serve at least two contrasting options to please different palates.
Baked Alternative
For a lighter version that still delivers on flavor, these polenta cubes can be baked instead of fried. After coating, arrange them on a parchment lined baking sheet, spray or brush lightly with olive oil, and bake at 425°F for 20 to 25 minutes, turning halfway through. While the exterior won't be quite as crispy, you'll still enjoy a delicious appetizer with significantly less oil.
Flavor Variations
Customize these polenta cubes by incorporating different flavors into the base mixture:
- Fold in finely chopped sun dried tomatoes and basil for Mediterranean flair
- Add crumbled crispy bacon and chives for a savory breakfast inspired version
- Incorporate roasted garlic and fresh thyme for earthy complexity
Serving Suggestions
These versatile polenta cubes work beautifully in multiple contexts. Serve them as an elegant passed appetizer at a cocktail party, include them as part of an antipasto platter with cured meats and marinated vegetables, or use them as a creative side dish alongside a main course like roasted chicken or grilled steak. They also make a delightful addition to a brunch buffet.
Save From my years of making these crowd pleasers, I've learned that the key to perfect polenta cubes lies in the details. This recipe guarantees a delicious and impressive appetizer every time.