Polenta Parmigiana: A Delicious Twist on Classic Eggplant Parmesan

If you love classic Eggplant Parmesan, then you’re sure to enjoy this twist on the dish—Polenta Parmigiana. This recipe swaps out eggplant for polenta, creating a deliciously crispy and golden base, which is then topped with tangy tomato basil sauce, fresh mozzarella, and a sprinkle of Parmesan cheese. The result is a savory, comforting dish that’s perfect for any occasion, whether it’s a weeknight dinner, a holiday feast, or a light snack.

Are you ready to experience the perfect marriage of crispy polenta and rich cheese? Let’s get started!

For more ideas on how to use polenta in different recipes, check out this guide to making polenta and try other variations of the Parmesan dishes with this spin on classic Parmesan recipes.

Basic Recipe: Ingredients and Instructions

This simple yet satisfying dish combines the best flavors of Italian cuisine. Here’s how to make Polenta Parmigiana:

Polenta Parmigiana: A Delicious Twist on Classic Eggplant Parmesan

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• Author: Jennifer Mitchell
• Total Time: 25 minutes
• Yield: 4-6 servings 1x
• Diet: Vegetarian

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Description

Polenta Parmigiana is a unique and delicious twist on the classic eggplant parmigiana. Slices of firm, tube polenta are pan-fried in olive oil until golden and crispy, then layered with a flavorful tomato basil sauce, melted mozzarella cheese, and a sprinkle of Parmesan. Topped with fresh basil, this dish is a perfect appetizer or side dish with Italian flair.

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Ingredients

Scale 1x2x3x

• 1 tube (1 pound) polenta, cut into 16 slices
• 1/4 cup olive oil
• 1 cup tomato basil pasta sauce, warmed
• 1/2 pound fresh mozzarella cheese, cut into 16 slices
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• Fresh basil leaves, optional (for garnish)

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Instructions

1. Prepare the Polenta:
   Cut the polenta into 16 even slices.

2. Pan-Fry the Polenta:
   Heat the olive oil in a large skillet over medium heat. Add the polenta slices and fry for 3-4 minutes per side, or until golden and crispy. Remove the polenta slices from the skillet and drain on a paper towel-lined plate.

3. Preheat the Oven:
   Preheat your oven to 375°F (190°C).

4. Assemble the Dish:
   In a baking dish, arrange half of the fried polenta slices in a single layer. Top each slice with a spoonful of the warmed tomato basil pasta sauce, followed by a slice of fresh mozzarella cheese.

5. Top with Parmesan:
   Sprinkle the grated Parmesan cheese evenly over the mozzarella.

6. Bake:
   Place the baking dish in the oven and bake for 10-12 minutes, or until the cheese is melted and bubbly.

7. Season and Garnish:
   Remove from the oven and sprinkle with salt and pepper to taste. Garnish with fresh basil leaves, if desired.

8. Serve:
   Serve the Polenta Parmigiana hot as an appetizer, side dish, or even a main course.

Notes

• Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
• Sauce Variations: Feel free to use any marinara sauce or homemade tomato sauce for variety.
• Make-Ahead: You can prepare and fry the polenta slices in advance, then assemble and bake just before serving.
• Additions: You can add sautéed mushrooms, spinach, or olives to enhance the flavor profile.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Appetizer, Side Dish
• Method: Pan-Frying, Baking
• Cuisine: Italian

Nutrition

• Serving Size: 2-3 slices
• Calories: 250
• Sugar: 3g
• Sodium: 550mg
• Fat: 16g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 10g
• Cholesterol: 25mg

Keywords: Polenta Parmigiana Recipe

Instructions:

1. Prepare the Polenta: Start by cutting the tube of polenta into 16 equal slices. If you’re using pre-made polenta from the store, ensure the slices are evenly cut for consistent cooking.
2. Sauté the Polenta: In a large skillet, heat olive oil over medium heat. Add the polenta slices in batches, ensuring not to overcrowd the pan. Fry the slices for 2-3 minutes on each side, or until golden brown and crispy. Remove the slices from the skillet and place them on a paper towel-lined plate to drain any excess oil.
3. Assemble the Dish: Preheat your oven to 375°F (190°C). In a baking dish, arrange a layer of the fried polenta slices. Spoon a small amount of warmed tomato basil pasta sauce over each slice. Then, top each slice with a slice of fresh mozzarella cheese.
4. Add the Parmesan: Sprinkle the grated Parmesan cheese evenly over the mozzarella.
5. Bake: Place the baking dish in the oven and bake for 10-12 minutes, or until the cheese has melted and is bubbly.
6. Season and Garnish: After baking, season with salt and pepper to taste. If desired, garnish with fresh basil leaves for a pop of color and added flavor.
7. Serve: Serve your Polenta Parmigiana warm and enjoy the crispy, cheesy, and comforting goodness. It pairs wonderfully with a simple salad or some garlic bread.

Advanced Techniques for Polenta Parmigiana

While the basic recipe is delicious, here are a few advanced techniques to elevate your Polenta Parmigiana:

1. Make Your Own Polenta

For a richer and fresher flavor, consider making homemade polenta instead of using pre-made tubes. Cook your polenta from scratch using cornmeal, butter, and stock for a smoother texture and more personalized flavor.

2. Double the Layers

For a heartier dish, layer the polenta slices with additional sauce and cheese before baking. Create two or more layers of polenta, sauce, mozzarella, and Parmesan to make it even more indulgent.

3. Add Meat or Vegetables

To add more depth to your Polenta Parmigiana, consider adding layers of cooked ground meat (such as sausage or beef) or sautéed vegetables like spinach, zucchini, or mushrooms. This variation turns the dish into a one-pan meal.

4. Use Balsamic Glaze for Extra Flavor

For an extra burst of flavor, drizzle balsamic glaze over the dish before serving. This adds a tangy-sweet contrast to the richness of the cheeses and sauce.

See more advanced recipes, at Mobolux.

Storage, Shelf Life, and Maintenance Tips

If you have leftovers, it’s important to store them properly to maintain the flavors and textures of your Polenta Parmigiana.

1. Storage Tips

Store any leftover Polenta Parmigiana in an airtight container in the refrigerator. It will stay fresh for up to 2-3 days. If you’re storing it in layers, place a piece of wax paper between each layer to prevent sticking.

2. Freezing

While it’s not recommended to freeze the entire dish, you can freeze individual slices of the polenta once they’re cooked. To freeze, wrap each slice tightly in plastic wrap or foil and store them in a freezer-safe container. When ready to eat, reheat in the oven for the best results.

3. Reheating

Reheat your Polenta Parmigiana in the oven at 350°F (175°C) for 10-12 minutes until the cheese is bubbly again. You can also use the microwave, but the texture may not be as crispy.

Dietary Adaptations and Substitutions

This dish can be adapted to suit various dietary preferences. Here are a few substitutions:

1. Gluten-Free

The recipe is naturally gluten-free as polenta is made from cornmeal. Just be sure to check the pasta sauce label to ensure it’s gluten-free if you’re using store-bought sauce.

2. Vegan

To make this dish vegan, simply swap the fresh mozzarella and Parmesan for plant-based cheese alternatives. You can find excellent dairy-free mozzarella and Parmesan in most health food stores. For a creamier version, consider using a vegan Alfredo sauce.

3. Low-Carb

For a low-carb variation, you can skip the polenta and use zucchini slices instead. Zucchini is an excellent substitute for pasta or polenta and will give you a similar texture while keeping the dish lower in carbs.

4. Dairy-Free

If you’re avoiding dairy, substitute the mozzarella and Parmesan with dairy-free cheese options or nutritional yeast for a cheesy, vegan-friendly alternative. You can also experiment with cashew-based cheese for a creamy texture.

FAQs About Polenta Parmigiana

1. Can I use store-bought tomato sauce instead of tomato basil pasta sauce?

Yes! You can use any tomato sauce you prefer. Tomato basil sauce just adds a little extra flavor, but plain marinara or your favorite tomato sauce will work just as well.

2. Can I prepare this dish ahead of time?

Yes, you can assemble the Polenta Parmigiana up to a day ahead. Just store it in the refrigerator, and bake it the day you plan to serve it.

3. Can I bake the polenta slices instead of frying them?

Yes, you can bake the polenta slices at 375°F (190°C) for 15-20 minutes, flipping halfway through, for a healthier version of this dish.

4. Can I use a different type of cheese for this recipe?

While mozzarella and Parmesan are the classic choices, you can use other cheeses like provolone, gouda, or cheddar for a different flavor profile.

Conclusion & Final Thoughts

Polenta Parmigiana is a comforting and delicious alternative to traditional eggplant Parmesan. With crispy, golden slices of polenta, tangy tomato sauce, and melty cheese, this dish delivers all the satisfying flavors of a classic Italian favorite with a unique twist. Whether you’re serving it as a main course or a side dish, it’s sure to be a hit at your table.

Give this simple yet flavorful recipe a try, and enjoy the delightful combination of crispy polenta, gooey cheese, and savory tomato sauce.