Maggie Beer

Crispy Polenta Bites with Rosemary and Parmesan

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Step 1: Bring the Vegetable Stock and Water to the 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 centimetre x 20 centimetre tray, allow to set. Cut into three centimetre square size pieces.

Step 2: Preheat oven to 200C.

Step 3: Place Extra Virgin Olive Oil in a medium fry pan 1.5 centimetres deep. Heat to 180C. Fry the polenta in batches until each side is golden, then remove from the oil and place onto 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 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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