Maggie Beer

Crispy Polenta Bites with Rosemary and Parmesan

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Step 1: Bring the Vegetable Stock and Water to a boil, add Polenta, and stir, continue stirring for five to ten minutes until smooth. Add in salt and parmesan, take off the heat, and stir. Pour into a shallow lined 20 cm x 20 cm tray, allow to set. Cut into three cm square size pieces.

Step 2: Preheat the oven to 200°C.

Step 3: Place Extra Virgin Olive Oil in a medium fry pan 1.5 cm deep. Heat to 180°C. Fry the polenta in batches until each side is golden, then remove from the oil and place onto a kitchen towel. Place in preheated oven and bake for ten minutes.

Step 4: Place the rosemary sprig into the oil and fry for two minutes, remove and set aside. Serve with a drizzle of Extra Virgin Olive Oil and the rosemary.

Step 5: Note: A quality stock can make all the difference in flavour, see our delicious range of cooking hampers that feature our stock.


  1. 500ml 2 cup Vegetable Stock
  2. 500ml 2 cup water
  3. 160g 1 cup coarse polenta
  4. 3 tspn sea salt
  5. 25g 1/3 cup parmesan grated
  6. 5 sprigs rosemary
  7. 20ml 1 tbspn Extra Virgin Olive Oil or enough to drizzle

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