Cheesy Polenta Squares Cheesy Polenta Squares

Cheesy Polenta Squares | Food styling by Ashley Denton | Prop styling by Madeleine Johari Image by: Jodi Pudge

We love serving roasted potatoes for any holiday meal, but if you're looking to switch up your sides this year, we can't recommend these cakes enough. Creamy polenta becomes a crispy bite-size side when cooled, cubed and browned in a skillet.

  • Prep time 20 minutes
  • Total time 1 hour & 30 minutes



In saucepan, melt butter over medium heat; cook thyme, sage, garlic powder, salt, pepper and nutmeg, stirring, until fragrant, about 1 minute. Stir in broth and 1/3 cup water; bring to boil. Reduce heat to medium and gradually whisk in cornmeal; cook, stirring often, until thick enough to mound on spoon, about 5 minutes. Stir in Parmesan and Gruyère until melted, about 30 seconds. Remove from heat; stir in sour cream, mustard and lemon juice.

Scrape polenta into parchment paper– lined 9-inch (2.5 L) square cake pan, smoothing top. Let cool slightly, about 15 minutes. Refrigerate until firm, about 1 hour. (Make-ahead: Refrigerate for up to 48 hours.) Cut into generous 1-inch squares.

In large skillet, heat half of the oil over medium-high heat; cook half of the polenta, gently turning occasionally, until golden, about 5 minutes. Transfer to serving platter. Repeat with remaining oil and polenta. Sprinkle with parsley.

Makes 10 to 12 servings.

Nutritional facts Per each of 12 servings: about

  • Fibre 1 g
  • Sodium 234 mg
  • Protein 4 g
  • Calories 121
  • Total fat 7 g
  • Potassium 45 mg
  • Cholesterol 12 mg
  • Saturated fat 3 g
  • Total carbohydrate 12 g


  • Iron 4
  • Folate 3
  • Calcium 6
  • Vitamin A 4
  • Vitamin C 2
Share X
Lunch & Dinner

Cheesy Polenta Squares