Valentine Dinner Baked Polenta Rounds

Name: Valentine Dinner Baked Polenta Rounds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup cornmeal; 4 cups water; 1 teaspoon salt; 2 tablespoons olive oil; 1/4 cup grated Parmesan cheese; 1 cup cherry tomatoes, halved; 1 zucchini, sliced; 1/2 cup bell pepper, diced; 2 tablespoons fresh basil, chopped; 2 tablespoons balsamic glaze

Highlighted under: Oven Inspiration

I was searching for a unique dish to impress my partner this Valentine's Day, and these baked polenta rounds hit the spot! The creamy texture and delightful toppings make them a perfect starter or side. With a touch of love and the right spices, these bites come together effortlessly, promising a beautifully plated dish that looks as good as it tastes. Besides, they are incredibly versatile; whether it's a romantic dinner for two or a festive gathering, they are sure to please everyone's palate!

Created by

Tamsyn Calder

Last updated on 2026-01-06T12:37:34.775Z

When I first experimented with baked polenta, I wasn't sure how it would turn out, but to my delight, the results were spectacular! I found that baking the polenta creates a crispy exterior while keeping the inside wonderfully soft. Adding fresh herbs and roasted vegetables elevates the dish beautifully, making it an elegant choice for any romantic occasion.

Another secret I discovered is to let the polenta cool slightly before cutting it into rounds. This helps achieve cleaner cuts and ensures that the polenta retains its shape during baking. Don't skimp on the toppings either—a sprinkle of cheese and a drizzle of olive oil can elevate the flavors remarkably!

        Why You'll Love These Polenta Rounds
        Crispy on the outside, creamy on the inside
Easily customizable with your favorite toppings
Perfect for a romantic dinner or festive gatherings

      

Mastering the Polenta

Cooking polenta can be tricky if you’re not paying attention to the heat. Start by whisking the cornmeal into the boiling saltwater gradually to avoid lumps. Once you've incorporated the cornmeal, switch to a wooden spoon and reduce the heat to low. Stir frequently for about 10 minutes until the mixture has transformed into a smooth, thick consistency. You’ll know it’s ready when it pulls away from the sides of the saucepan and has a slightly glossy appearance.

A common mistake when making polenta is letting it sit too long without stirring, which can lead to clumps. To prevent this, keep stirring gently but consistently while it cooks. If you find your polenta becomes too thick, you can add a splash of water or broth to loosen it. This is also a great opportunity to taste-test and adjust the salt to your liking.

Choosing the Right Toppings

The versatility of polenta rounds allows you to switch up toppings based on seasonal ingredients or your personal preference. While this recipe suggests cherry tomatoes and zucchini, you can easily substitute them with other vegetables like mushrooms, asparagus, or even roasted eggplant for different flavor profiles. Just be sure to adjust roasting times accordingly; denser veggies like carrots may need a bit longer than softer varieties.

Herbs also play a significant role in enhancing flavors. If you don’t have fresh basil on hand, consider using arugula, parsley, or even thyme. These can all bring a fresh, aromatic touch to the dish. The balsamic glaze, while adding a delightful tang, can be swapped for a drizzle of olive oil or a sprinkle of grated cheese, making the recipe infinitely adaptable to what you have available.

Make Ahead and Storage Tips

These baked polenta rounds are perfect for making ahead of time. You can prepare the polenta a day in advance and store it, covered, in the refrigerator. When ready to serve, simply slice and bake the rounds as instructed. If you have leftovers, they can be refrigerated for up to three days and reheated in the oven at 350°F (175°C) for about 10-15 minutes until heated through and crispy again.

If you want to freeze them, make sure they are fully cooled before placing the polenta rounds in an airtight container or freezer bag. They can be frozen for up to three months. To reheat, let them thaw in the refrigerator overnight, then bake until they’re warm and the edges are lightly crisp. This means you can prep for a special occasion well in advance without losing the delightful texture.

Ingredients

For the Polenta

1 cup cornmeal
4 cups water
1 teaspoon salt
2 tablespoons olive oil
1/4 cup grated Parmesan cheese

For the Topping

1 cup cherry tomatoes, halved
1 zucchini, sliced
1/2 cup bell pepper, diced
2 tablespoons fresh basil, chopped
2 tablespoons balsamic glaze

Feel free to add other toppings or cheese to suit your taste!

Instructions

Prepare the Polenta

In a medium saucepan, bring water and salt to a boil. Gradually whisk in the cornmeal. Reduce the heat to low and cook, stirring frequently, for about 10 minutes, or until thickened.

Bake the Polenta

Remove from heat and stir in olive oil and Parmesan cheese. Spread the mixture onto a greased baking sheet and let it cool for about 15 minutes. Once cooled, cut into rounds and preheat the oven to 400°F (200°C).

Prepare the Topping

While the polenta is cooling, toss the cherry tomatoes, zucchini, and bell pepper with olive oil and a pinch of salt. Spread them out on a baking sheet and roast in the oven for 15 minutes.

Assemble and Serve

Place the baked polenta rounds on a serving platter and top each round with the roasted vegetables. Drizzle with balsamic glaze and sprinkle with fresh basil before serving.

These bites are best enjoyed fresh out of the oven!

Pro Tips

For added flavor, consider adding different herbs or spices to the polenta. Garlic powder or Italian seasoning can give it an aromatic twist.

Serving Suggestions

For a charming presentation on your Valentine's Day table, arrange the polenta rounds on a wooden platter and garnish with extra herbs and a drizzle of balsamic glaze. You can also offer a variety of toppings on the side, allowing guests to customize their bites as they please. Consider serving these with a light salad or a side of grilled meat to create a balanced meal.

If you’re hosting a larger gathering, try offering an array of polenta round toppings to cater to different tastes. Set up a little 'polenta bar' where guests can pick their bases and toppings, making it an interactive dining experience. This not only adds a fun element to your gathering but also allows everyone to create a dish that suits their palate perfectly.

Troubleshooting Common Issues

If you find that your polenta is too runny after cooking, simply continue to cook it over low heat while stirring constantly until it thickens up. Conversely, if it’s too thick and difficult to spread, adding a bit of warm water or broth can help bring it back to the desired consistency. The key is to keep a close eye on it while it’s cooking for the best results.

Baking the polenta rounds can sometimes lead to uneven results where some are crispy while others are not. To avoid this, ensure that your baking sheet is evenly spaced and that each round has a little breathing room. This will promote even cooking and better texture, leading to that perfect crisp on the outside while keeping the insides creamy.

Questions About Recipes

→ Can I make the polenta in advance?

Yes, you can prepare the polenta a day ahead and simply bake it when you are ready to serve.

→ What other toppings can I use?

You can customize your toppings with ingredients like sautéed mushrooms, spinach, or even a dollop of pesto for extra flavor.

→ Is this recipe gluten-free?

Absolutely! Polenta is naturally gluten-free, making this dish suitable for gluten-intolerant diets.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to bring back its crispy texture.