Recipe

Hearty Polenta: Crispy and Crunchy

Creamy on the inside, shatteringly crisp on the edges. This hearty polenta cooks up cozy, then gets pan-fried or oven-crisped into golden slabs you can top, dip, and devour.

By Matt Campbell

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4.8

Golden crispy polenta squares on a white plate with grated Parmesan and chopped herbs, with a small bowl of marinara in the background

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Polenta is one of those dishes that quietly solves a lot of dinner problems. Need something cozy when it is cold out? Polenta. Need a base for saucy stuff? Polenta. Need a crispy, crunchy thing to dip into marinara while you pretend you are only having one? Also polenta.

This version is my favorite because it plays both sides: you cook it until it is creamy and rich, then you chill it so it firms up, then you crisp it into golden slabs with edges that crackle when your fork hits them. The inside stays tender and steamy, like the best kind of carb pillow.

A wooden spoon stirring creamy polenta in a pot on a stovetop, with steam rising

We are keeping ingredients accessible and the process low drama. If you can stir and you can wait for it to chill, you are in.

Why It Works

Big texture payoff: a creamy center with crisp, crunchy edges from pan-frying or baking.
Deep flavor fast: simmering in broth plus a finish of butter and Parmesan makes it taste like you worked harder than you did.
Meal-prep friendly: chill it in a pan, slice it, and crisp portions whenever you want.
Flexible serving: serve as a side, a base for braises, or as snacky sticks with sauce.

Pairs Well With

Storage Tips

Refrigerate: Store cooked polenta slabs or slices in an airtight container for up to 4 days. If stacking, place parchment between layers so they do not stick.

Freeze: Freeze sliced, chilled polenta in a single layer on a sheet pan until firm, then transfer to a freezer bag with parchment between slices. Freeze up to 2 months.

Reheat and re-crisp:

Skillet: medium heat with a thin layer of oil, 3 to 5 minutes per side until hot and crisp.
Oven or air fryer: 425°F for 10 to 15 minutes, flipping once, until the edges are crunchy.

Note: Microwaving works for warmth, but you will lose the crunch. If you want the crisp edges back, use dry heat.

Common Questions

What kind of cornmeal should I buy for polenta?

Look for polenta or coarse ground yellow cornmeal. Avoid instant polenta for this recipe if you can. It works in a pinch, but the texture is less hearty and the flavor is not as full.

How do I keep polenta from getting lumpy?

Whisk the cornmeal into rapidly simmering liquid in a slow, steady stream while whisking like you mean it. Then switch to a spoon once it thickens. If lumps happen anyway, keep stirring, and they will usually smooth out. Worst case, hit it with a whisk or an immersion blender for 10 seconds.

Do I have to chill it before crisping?

For crispy slabs, yes. Chilling firms it up so it slices cleanly and browns instead of slumping. If you want creamy polenta, skip chilling and serve right away with extra butter and cheese.

Skillet or oven: which gives the best crunch?

Skillet gives the most dramatic, restaurant-style crust. Oven is easier for a bigger batch and still gets great crisp edges, especially if you brush with oil and use a hot pan or parchment.

Can I make it dairy-free?

Yes. Use olive oil or a plant-based butter at the end, and swap Parmesan with nutritional yeast or a dairy-free grated alternative. Season a little more aggressively with salt and pepper to make up for the missing cheese.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Medium to large heavy-bottomed pot or Dutch oven
Whisk and wooden spoon
8x8-inch or 9x9-inch baking dish (or a rimmed sheet pan for thinner slices)
Plastic wrap or parchment
Chef’s knife
Nonstick or cast-iron skillet (for pan-frying) or a baking sheet (for oven crisping)

The first time I really fell for polenta was during a week where I had big plans and zero follow-through. I made a pot of it thinking, cool, one cozy dinner. Then I saw the leftovers set up in the pan like a golden brick and thought, I wonder if this could be… fries. That experiment turned into crispy squares I kept “testing” straight from the skillet, one after another, with marinara on standby. Now it is my favorite kind of practical chaos: cook once, eat twice, and the second round is somehow even better.