Crispy Baked Polenta with 3 Vegan Toppings
Easy air fryer polenta recipes: crispy baked polenta
Crispy Baked Polenta with 3 Vegan Toppings – This crispy baked polenta recipe with 3 different vegan toppings is so incredibly delicious and a great way to use leftovers. We’re talking golden crispy on the outside fried polenta and crispy golden brown baked Polenta slices topped with the best savory sauces! If you’re looking for delicious toppings and a great choice of precooked polenta recipe then you’ve come to the right place.
The thing is whenever you’re cooking polenta there always seems to be extra leftovers (unless you’re an obsessive polenta eater like me that keeps eating until all the polenta has been devoured – sigh). But using leftover polenta has never been easier than with this recipe. Whether you’re making fried polenta from scratch, using leftover polenta to make delicious baked Polenta slices, or you’re making a tasty easy recipe using tube Polenta recipes, there’s a tasty topping and easy way to turn your polenta into a crowd-pleaser recipe the whole family loves!
How to make crispy polenta using precooked polenta
You simply cut the cooled and hardened polenta into 1/2-inch slices and bake them in the oven for 25 minutes…and you get the most delicious, crispy on-the-outside polenta that can be topped with anything you want. Make them as delicious crispy polenta steaks or turn them into air fryer polenta fries paired with your favorite dipping sauce.
This recipe is actually loaded with plant-based protein thanks to the polenta and still manages to be a low-calorie dish. The easy Italian tomato sauce has almost no calories in it and the polenta is known to increase the metabolism.
These vegan toppings are my favorite 3 easy ways to serve crispy baked polenta. Each topping is delicious, healthy, and oh-so-tasty.
In this crispy baked Polenta with 3 different toppings recipe we’re covering
- How to make creamy polenta quickly
- Tips and Tricks for making the Best easy baked Polenta
- Easy way to add extra flavor to Polenta
- How to cook tubed polenta
- How to make baked Polenta step-by-step guide
- Easy way to bake Polenta in air fryer for the best air fryer baked Polenta
- How to fry Polenta golden
- Polenta Topping 1: Easy Vegan Italian Tomato Sauce
- Delicious Polenta Topping 2: Colourful Cabbage Salad
- Tasty Polenta Topping 3: Creamy Mushroom Topping
- FAQs
What’s great about this crispy fried polenta with easy Italian tomato sauce:
- Everything
- Amazing air fryer polenta
- Delicious and meal prep friendly
- Low-calorie vegan dinner
- Full of vitamins and minerals
- Loaded with plant-based protein
- Vegan polenta recipe
- Naturally gluten-free polenta recipe
- nut-free and soy-free polenta toppings
Tips and tricks for making the best crispy baked Polenta
- Use coarse-grind polenta: Coarser polenta will hold its shape better when baked and create a crispier texture.
- Chill the polenta: Chill the cooked polenta in the refrigerator for at least an hour or until it is completely firm. This will make it easier to cut into shapes before baking.
- Cut the polenta into even shapes: Use a cookie cutter or a knife to cut the polenta into uniform shapes, such as circles or squares. This will ensure even cooking and a consistent crispy texture.
- Brush with oil: Brush both sides of the polenta shapes with olive oil or melted vegan butter. This will help the polenta brown and crisp up in the oven.
- Use a hot oven: Preheat the oven to 400°F (205°C) and bake for 15-20 minutes, or until the polenta is golden brown and crispy.
- Use a baking sheet: Arrange the polenta shapes on a baking sheet lined with parchment paper, making sure there is space between each piece so they can crisp up evenly.
- Flip halfway through: Flip the polenta shapes halfway through baking to ensure both sides get crispy.
Quick cook Polenta recipe – how to cook Polenta Pronta (vegan and gluten-free)
Instant polenta recipe – The first thing you need to make baked Polenta is a dish of ready-made polenta that’s been left to set for a few hours or overnight. Making baked Polenta is a great way to use last night’s leftovers.
Here’s a simple recipe for vegan quick-cook polenta you can use to make a delicious quick vegan polenta in no time:
Instant polenta Ingredients:
- 1 cup polenta (quick cook)
- 4 cups water
- 1 teaspoon salt
- 1 tablespoon vegan butter or olive oil
Quick cook Polenta Instructions:
- In a saucepan, bring the water to a boil.
- Add the salt to the boiling water.
- Gradually add the polenta, stirring constantly until the mixture is smooth.
- Reduce heat to low and simmer for 5 minutes, stirring occasionally.
- Add vegan butter and stir until the butter is completely melted.
- Remove from heat and let the polenta rest for a few minutes before serving.
You can serve the polenta as is or add your favorite toppings like sautéed mushrooms, roasted vegetables, or vegan cheese. Pour the remaining polenta into a lasagna dish or pan and spread it out into a half-inch to one-inch thick layer. I find a thin layer makes for a more crispy polenta when baking it. Cover the polenta with cling film or a lid and place it in the refrigerator to cool and harden. Once the polenta is hardened it’s ready to bake.
Note: making baked Polenta is a great way to use up leftover polenta from last night’s dinner.
How to add extra flavor to vegan polenta
Making a delicious baked Polenta starts with a good polenta recipe. You can always add ingredients to jazz up the flavors of your creamy Polenta to make it extra delicious! There are plenty of ways to add extra flavor to vegan polenta! Here are a few ideas:
- Herbs and Spices: Add dried or fresh herbs like rosemary, thyme, or basil to the polenta while it cooks. You can also add spices like paprika, garlic powder, cumin, or chili powder.
- Nutritional Yeast: Nutritional yeast adds a cheesy, umami flavor to vegan dishes. Add a tablespoon or two to the polenta while it cooks, or sprinkle it on top before serving.
- Garlic or Onion: Sauté minced garlic or onion in a bit of olive oil until fragrant, then stir it into the polenta.
- Vegan Cheese: Stir in some shredded vegan cheese or sprinkle it on top before serving.
- Vegetable Broth: Use vegetable broth instead of water when cooking the polenta to add extra flavor.
- Pesto: Add a spoonful of pesto to the polenta while it cooks, or use it as a topping.
- Roasted Vegetables: Serve the polenta with roasted vegetables like cherry tomatoes, bell peppers, or zucchini.
These are just a few ideas! Feel free to get creative and experiment with different flavor combinations.
How to cook tubed polenta
Cooking a tube of polenta is a quick and easy way to enjoy this classic Italian dish. You can get tubed polenta at a well stocked grocery store and you can most likely find it at your local supermarket.
Here’s how to cook tubed polenta:
- Remove the polenta tube from its packaging and slice it into rounds about 1/2 inch thick.
- Preheat a non-stick pan over medium heat. Add a small amount of oil or butter to the pan.
- Place the polenta rounds in the pan and cook for 3-4 minutes per side or until lightly browned and crispy.
- Season with salt, pepper, and any other desired spices or herbs.
- Remove the polenta rounds from the pan and serve immediately, while still hot and crispy.
Note: You can also bake tubed polenta slices in an air fryer to make delicious easy crispy fries or perfect round chips.
Polenta rounds can be served as a side dish, a great appetizer, simple crispy polenta fries, or as a base for toppings like sautéed mushrooms, roasted vegetables, or tomato sauce and melted cheese, or served with one of my 3 delicious Polenta sauce recipes below.
Enjoy!
What to do with leftover polenta
There are many creative ways to use leftover polenta for vegans. Here are a few suggestions:
- Slice: Slice the polenta into thick slices and fry or bake them to golden crispy brown steaks. Top with one of my 3 delicious polenta toppings below for a delicious quick meal the whole family will enjoy!
- Polenta Fries: Cut the leftover polenta into fries, toss them in cornstarch to help them crisp up, and air fry them until golden brown and crispy. They’re a great healthy alternative to french fries.
- Polenta Pizza Crust: Spread the leftover polenta into a thin layer on a baking sheet, top with your favorite sauce and pizza toppings, and bake until the crust is crispy and golden brown.
- Polenta Casserole: Layer the leftover polenta with your favorite vegetables and vegan cheese, and bake until the cheese is melted and bubbly.
- Polenta Cakes: Mix the leftover polenta with your favorite herbs and spices, shape them into patties, and pan-fry until crispy.
- Polenta Breakfast Bowl: Reheat the leftover polenta, and top with sautéed vegetables, avocado, and a drizzle of hot sauce for a delicious and filling breakfast.
These are just a few ideas to get you started. With a little creativity, you can transform leftover polenta into a variety of tasty vegan dishes.
How to fry leftover polenta
Frying leftover polenta is a delicious quick way to get golden crispy polenta fritters.
To fry leftover polenta, follow these simple steps of this great recipe:
- Slice the leftover polenta into 1/2-inch slices or any size you prefer.
- Heat a non-stick pan or cast iron skillet over medium heat. Add a tablespoon of olive oil or butter to the pan.
- Once the oil or butter is hot, add the polenta slices in a single layer. Cook for 3-4 minutes per side or until golden brown and crispy.
- Flip the polenta slices with a spatula and continue cooking on the other side for 3-4 minutes or until golden brown and crispy.
- Once the polenta frita are nicely browned and crispy, remove them from the pan and place them on a paper towel-lined plate to remove excess oil.
- Serve hot and enjoy!
How to make the Crispy baked Polenta:
- Preheat oven to 400F and line a baking sheet with baking paper.
- Slice the cooled-down and hardened polenta into 1/2-inch slices and place the slices on the lined baking sheet.
- Drizzle olive oil on top along with oregano, sea salt, and nutritional yeast (or other non-dairy cheese or parmesan cheese).
- Bake the polenta in the middle of the oven for 25 minutes or until the polenta is golden and crispy on the outside.
Crispy Baked Polenta
Ingredients
- 1 cup Cooked and cooled Polenta
- 2 tbsp Olive Oil
- 4 tbsp Nutritional Yeast or vegetarian Parmesan Cheese
- 2 tsp Dried Oregano
- Pinch of salt
Instructions
- Preheat oven to 400F and line a baking sheet with baking paper.
- Slice the cooled down and hardened polenta into 1/2 inch slices and place the slices on the lined baking sheet. Drizzle olive oil on top along with oregano, sea salt and nutritional yeast (or other non-dairy cheese or parmesan cheese).
- Bake the polenta in the middle of the oven for 25 minuted or until the polenta is golden and crispy on the outside.
How to bake polenta in air fryer
Baking Polenta in an air fryer is a quick and budget-friendly way to make delicious golden-baked Polenta. It’s a great budget-friendly option when you’re making smaller batches for one to two people because you don’t need to heat up an entire oven. And it makes for amazingly crispy on the outside and soft and tender on the inside air fryer baked Polenta. Yum!
- Preheat your air fryer to 400°F (200°C).
- Cut the polenta into even size pieces, such as circles or squares.
- Brush the polenta pieces with olive oil or melted vegan butter, or spray with cooking spray to help them brown and crisp up in the air fryer.
- Arrange the polenta pieces in a single layer in the air fryer basket, making sure there is enough space between each piece for even cooking.
- Cook for 8-10 minutes, flipping the polenta pieces halfway through the cooking time to ensure both sides get crispy in your preheated air fryer.
- Check the polenta pieces for doneness by inserting a toothpick into the center of a piece – it should come out clean when they are done.
- Once done, remove the polenta pieces from the air fryer and serve hot.
Note: Cooking times may vary depending on the size and thickness of the polenta pieces, so keep an eye on them to ensure they don’t burn.
Topping 1: Easy Vegan Italian Tomato Sauce – amazing vegan baked polenta sauce recipe
The first topping is my super easy and quick Italian Tomato sauce. This sauce is loaded with Mediterranean flavours and it’s ready to serve in no time…plus, it’s also a great low calorie option.
Homemade Marinara sauce Ingredients
- 4 large Tomatoes Sliced into wedges
- 1 15oz can Crushed Tomatoes
- 1 clove Garlic Minced
- 7 Olives Sliced
- 2 tbsp Soy Sauce or Tamari
- 1 tbsp Dried Oregano
- Salt and Pepper to taste
- 1 bunch Fresh Basil Chopped
How to make the best tomato sauce for baked and fried polenta Instructions
- Pour the crushed tomatoes into a pan and heat it. Add the diced tomatoes, minced garlic, dried oregano, sliced olives and soy sauce. Mix to combine and let the sauce simmer for 10 minutes.
- Finally add the chopped basil and stir together.
Serve topped over fried polenta and enjoy.
Easy Italian Tomato Sauce
Ingredients
- 4 large Tomatoes Sliced into wedges
- 1 15oz can Crushed Tomatoes
- 1 clove Garlic Minced
- 7 Olives Sliced
- 2 tbsp Soy Sauce or Tamari
- 1 tbsp Dried Oregano
- Salt and Pepper to taste
- 1 bunch Fresh Basil Chopped
Instructions
- Pour the crushed tomatoes into a pan and heat it. Add the diced tomatoes, minced garlic, dried oregano, sliced olives and soy sauce. Mix to combine and let the sauce simmer for 10 minutes.
- Finally add the chopped basil and stir together.Serve topped over fried polenta and enjoy.
Topping 2: Colourful Cabbage Salad – delicious gluten-free polenta recipe
This colourful Cabbage salad adds lots of crunchy textures and fresh flavours to the dish. You can serve it topped over the Easy Italian Tomato sauce, or serve it as the sole topping. It’s a healthier option full of fresh, flavourful, crunchy and delicious colors and textures. With little bites of crunchy goodness, this fresh polenta topping can turn your pre-made polenta into a 5 star rating main dish. It also makes a great side dish with delicious vibrant colors.
Nutty crunchy gluten-free polenta recipe Ingredients
- 2 cups Sliced Cabbage I like to use multiple types and colors
- ¼ cup Almonds
- ¼ cup Dried Cranberries
- 1 cup Edamame Beans
- 2 tsp Dried Rosemary
- 2 tbsp Sesame Seeds
- 1 tbsp Soy Sauce
- 1 bunch Fresh Basil
- 2 tbsp Olive Oil, extra virgin olive oil, avocado oil, or truffle oil
- 2 tbsp Sweet and Sour Chili Sauce
- Juice from ½ Lemon
- Salt to taste
How to make colorful crispy cabbage salad Instructions
- Preheat oven to 350F and line a baking sheet with baking paper.
- Spread almonds out on the baking sheet and season with a pinch of salt. Bake the almonds in the oven for 15 minutes or until they are golden and crispy. Remove from the oven and allow to cool 10 minutes before chopping the almonds.
- Heat olive oil in a skillet and add edamame beans and tamari sauce. Stir together to combine and add dried rosemary and sesame seeds. Let everything cook for 3-5 minutes while stirring occasionally. Remove from the heat and set aside while you get the salad ready.
- Combine all the ingredients in a salad bowl and add extra seasoning if needed. Serve and enjoy.
Colourful Cabbage Salad
Ingredients
- 2 cups Sliced Cabbage I like to use multiple types and colors
- ¼ cup Almonds
- ¼ cup Dried Cranberries
- 1 cup Edamame Beans
- 2 tsp Dried Rosemary
- 2 tbsp Sesame Seeds
- 1 tbsp Soy Sauce
- 1 bunch Fresh Basil
- 2 tbsp Olive Oil
- 2 tbsp Sweet and Sour Chili Sauce
- Juice from ½ Lemon
- Salt to taste
Instructions
- Preheat oven to 350F and line a baking sheet with baking paper.
- Spread almonds out on the baking sheet and season with a pinch of salt. Bake the almonds in the oven for 15 minutes or until they are golden and crispy. Remove from the oven and allow to cool 10 minutes before chopping the almonds.
- Heat olive oil in a skillet and add edamame beans and tamari sauce. Stir together to combine and add dried rosemary and sesame seeds. Let everything cook for 3-5 minutes while stirring occasionally. Remove from the heat and set aside while you get the salad ready.
- Combine all the ingredients in a salad bowl and add extra seasoning if needed. Serve and enjoy.
Topping 3: Creamy Mushroom Topping – the best polenta mushroom recipe
This tasty and creamy mushroom topping is one of my favourite topping ever. The creaminess is mouthwatering and it’s a quick and easy recipe to make. Serve a golden crispy slice polenta topped with the creamiest rich mushrooms. This delicious polenta mushroom recipe is a tasty main dish, great snack, and completely irresistible savory meal.
Best crispy baked Polenta recipe Ingredients
- 1 pound Mushrooms Roughly chopped
- ½ pound Tomatoes Roughly chopped
- 1 Leek Rinsed and sliced
- 1 clove Garlic Minced
- 7 Olives Cut into halves
- 1 cup Non-dairy Milk
- Salt and Pepper to taste
- 1 bunch Fresh Parsley Chopped
Baking crispy polenta Instructions
- Heat a non-stick pan and add the chopped mushrooms. Allow the mushrooms to cook at medium high heat for a few minutes. Add the sliced leeks and cook until the leeks start to go soft.
Add the chopped tomatoes and olives and combine. - Next, add the minced garlic and season with salt and pepper. Pour in the non-dairy milk and stir gently together to combine. Bring the sauce to a boil and let it cook for a few minutes while it starts to reduce a little.
- Finally add the fresh parsley and stir together.
Serve and enjoy.
Easy Creamy Mushroom Recipe
Ingredients
- 1 pound Mushrooms Roughly chopped
- ½ pound Tomatoes Roughly chopped
- 1 Leek Rinsed and sliced
- 1 clove Garlic Minced
- 7 Olives Cut into halves
- 1 cup Non-dairy Milk
- Salt and Pepper to taste
- 1 bunch Fresh Parsley Chopped
Instructions
- Heat a non-stick pan and add the chopped mushrooms. Allow the mushrooms to cook at medium high heat for a few minutes. Add the sliced leeks and cook until the leeks start to go soft. Add the chopped tomatoes and olives and combine.
- Next, add the minced garlic and season with salt and pepper. Pour in the non-dairy milk and stir gently together to combine. Bring the sauce to a boil and let it cook for a few minutes while it starts to reduce a little.
- Finally add the fresh parsley and stir together. Serve and enjoy.
How to make easy fried polenta
- Refrigerate the polenta until firm, about 2 hours or overnight.
- Cut the polenta into small pieces, squares or strips, about 1/2 inch thick.
- In a large skillet, heat vegetable oil over medium heat.
- Add the polenta slices to the hot pan. Fry the polenta pieces in batches, turning them as needed, until golden brown and crispy, about 3-4 minutes per side.
- Transfer the fried polenta to a paper towel-lined plate to soak up excess oil.
- Serve and enjoy.
Are you looking for more delicious vegan polenta recipes? You might like these easy polenta recipes:
- Delicious vegan polenta fries recipe – how to make polenta fries that the whole family likes!
- Creamy polenta with luscious mushroom sauce
- Easy Italian polenta with roasted vegetables
Delicious sauces and dips to serve with baked sliced Polenta recipes
- Easy low calorie Keto Salsa
- Delicious homemade garlic aioli
- Peanut sauce
- Vegan hoisin sauce
- Spanish bean salad
Polenta vs cornmeal
Polenta and cornmeal are similar but not exactly the same. They both are made from dried corn, but the main difference is in the coarseness of the grind and the way they are used.
Cornmeal is typically a finely ground meal made from dried corn kernels, while polenta is a coarser grind made from a type of flint corn. Polenta is often used to make a creamy porridge or served in a cake or fry form. It is most commonly associated with Italian cuisine.
On the other hand, cornmeal is used in a variety of dishes, including cornbread, muffins, and pancakes. It is also used as a coating for fried foods and a thickener for soups and stews.
In summary, polenta and cornmeal are both made from corn but have different textures and uses.
FAQs – frequently asked questions and answers about baked polenta:
Are you interested in purchasing polenta? Polenta can be found in most grocery stores in the grains or pasta aisle. You can also purchase polenta online or at specialty stores. Polenta is typically sold in a tube or as a loose grain.
Polenta is a dish made from boiled cornmeal that can be served soft or baked.
To make polenta from scratch, bring water or broth to a boil, add salt, and slowly whisk in the cornmeal. Cook until thick and creamy.
Coarse-ground cornmeal is the best type of cornmeal to use for polenta because it creates a heartier texture.
To make baked polenta crispy, chill cooked polenta in the refrigerator until it is solid, cut it into shapes, brush it with oil, and bake it in a preheated oven at 400°F (205°C) until golden and crispy.
Polenta storage
Yes, you can make baked polenta ahead of time and reheat it in the oven or air fryer.
Baked polenta can be served with a variety of toppings, including marinara sauce, low-calorie keto sauce, roasted vegetables, or sauté mushrooms and add a delicious soy cream. Yum!
To store baked polenta:
Allow the polenta to cool completely at room temperature.
Cut the polenta into portions or slices if necessary.
Place the polenta in an airtight container or wrap it tightly with plastic wrap.
Store the polenta in the refrigerator for up to 3-4 days.
To reheat the polenta, preheat the oven to 350°F (175°C), wrap the polenta in foil and bake for 10-15 minutes, or until heated through.
Note: Baked polenta may become softer and lose its crispiness when stored in the refrigerator. For best results, it is recommended to reheat it in the oven or air fryer to restore its crispy texture.
Freezing Polenta
Yes, you can freeze polenta. Polenta freezes well and can be stored for up to 2 months in the freezer.
To freeze polenta, let it cool to room temperature, then transfer it to a freezer-safe container or resealable freezer bag. Make sure to remove as much air as possible before sealing the container or bag. Label the container or bag with the date so you can keep track of how long it has been in the freezer.
When you’re ready to use the frozen polenta, thaw it in the refrigerator overnight. You can reheat it in the microwave, on the stovetop, or in the oven. If the polenta seems dry after thawing, you can add a little bit of water or vegetable broth to it as you reheat it to bring it back to its original consistency.
Polenta nutritional facts
Polenta is made from cornmeal and is not considered a low-carb food. One cup of cooked polenta has approximately 34 grams of carbohydrates. However, it can be enjoyed in moderation as part of a balanced diet.
Polenta is not considered a keto-friendly food as it is relatively high in carbohydrates. One cup of cooked polenta has approximately 34 grams of carbohydrates, which can easily surpass the daily carb limit of a keto diet. However, there are many other low-carb and keto-friendly alternatives that you can enjoy instead of polenta.
Polenta can be a healthy addition to your diet when enjoyed in moderation. It is made from cornmeal, which is a good source of carbohydrates, fiber, and some essential minerals like iron and phosphorus. However, polenta is also relatively high in calories and can sometimes be loaded with added fats and sodium if prepared with cheese or butter. Therefore, it is important to consume polenta in moderation and opt for healthier preparation methods, such as using low-sodium broth or herbs for flavoring instead of adding butter or cheese.
Topping 1: Easy Vegan Italian Tomato Sauce
The first topping is my super easy and quick Italian Tomato sauce. This sauce is loaded with mediterranean flavours and it’s ready to serve in no time…plus, it’s also a great low calorie option.
Looking for more recipes with mushrooms? Take a look at my mushroom stroganoff or my cream of mushrooms soup
