Crispy Polenta Bites with Herb Yogurt - These crispy polenta bites are golden and crunchy on the outside with a creamy, tender center that feels rich but not heavy. The flavor is savory and lightly cheesy from parmesan, with a gentle corn sweetness that pairs perfectly with cool, tangy herb yogurt. You get satisfying contrast in every bite—crisp edges, soft middle, and a bright, fresh dip that keeps the appetizer balanced. They’re an easy crowd snack that looks colorful on a platter and fits perfectly for parties or a fun weeknight treat.

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Crispy Polenta Bites with Herb Yogurt - The secret to crisp polenta bites is setting the polenta firmly, then giving it a high-heat crisping step. If the polenta is too soft, it sticks and turns mushy; if it’s too thick and underseasoned, it tastes flat. After testing, I found that cooking polenta until it’s very thick, then spreading it in a thin, even layer and chilling, creates the structure you need for clean squares that hold their shape. Parmesan adds savory depth and helps the surface brown, while a little butter keeps the interior tender. For crisping, you can bake or pan-sear, but high-heat baking on an oiled sheet is the most hands-off and still delivers crisp edges because the hot surface behaves like a shallow fry. The herb yogurt is built like a quick sauce: thick Greek yogurt, lemon, garlic, and herbs whisked together to taste. It’s not just a dip—it’s the balance element that keeps the polenta from feeling heavy. This shows how basic ingredients create something special: simple cornmeal becomes a crisp snack when you manage texture and heat. The method is straightforward but delivers professional results, and it aligns with my focus on technique over complexity—firm set, hot pan, and a bright dip make certain these bites come out crisp, flavorful, and platter-ready every time.

Dietary Notes

✓ Crisp Outside, Creamy Inside
✓ Party-Ready Appetizer
✓ Make-Ahead Friendly
✓ Bright Herb Dip

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Why You'll Love This

Crispy Texture, Guaranteed: Firm-chilled polenta bakes into golden bites with crunchy edges.
Balanced Fresh Dip: Herb yogurt adds tangy brightness that keeps the snack light.
Easy Make-Ahead Method: Set polenta in advance, then bake right before serving.
Crowd-Friendly Portions: Bite-size squares are easy to serve, dip, and share.

Crispy Polenta Bites with Herb Yogurt

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 20min

❄️ Cool Time: 60

🔥 Cook Time: 25min

🥨 Yield: 24

🍞 Method: Baking

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

4 cups (950 ml) water
1 1/2 tsp fine salt, divided
1 cup (160 g) yellow cornmeal (polenta)
2 tbsp unsalted butter
1/2 cup (45 g) parmesan, finely grated
1/2 tsp garlic powder
1/4 tsp black pepper
2 tbsp olive oil
1 cup (240 g) Greek yogurt, full-fat
1 tbsp lemon juice
1 small clove garlic, finely grated
2 tbsp fresh parsley, chopped
1 tbsp fresh dill or mint, chopped
1/2 tsp lemon zest (optional)

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water Use a steady simmer, not a rolling boil; gentle heat helps the cornmeal hydrate evenly for a creamy texture without splattering or scorching.
fine salt, divided Salt the cooking liquid so the polenta tastes seasoned all the way through; reserve a little for the dip to keep flavors balanced and bright.
yellow cornmeal (polenta) Whisk cornmeal in slowly to prevent lumps; low, steady stirring helps it emulsify into a creamy base that sets firm for crisp bites.
unsalted butter Butter adds richness and a tender interior; stir it in off direct high heat so it melts smoothly and keeps the polenta velvety.
parmesan, finely grated Finely grated parmesan melts evenly and boosts browning; it builds savory depth so the bites taste bold even with a simple ingredient list.
garlic powder Garlic powder adds savory flavor without burning; it’s ideal for crisped bites because fresh garlic on the surface can turn bitter at high heat.
black pepper Pepper gives gentle bite that balances dairy richness; add it into the hot polenta so it blooms and tastes more aromatic.
olive oil Oil the sheet pan generously; contact with hot oil is what makes the exterior crisp and golden, almost like a light shallow fry in the oven.
Greek yogurt, full-fat Use thick, full-fat yogurt so the dip stays creamy and clings; thin yogurt can make the platter watery and reduce that satisfying contrast.
lemon juice Lemon juice brightens and cuts richness; it keeps the dip clean and makes the cheesy polenta feel lighter on the palate.
garlic, finely grated Grate garlic finely so it disperses; a small amount adds fresh bite without overpowering the herbs or making the dip harsh.
fresh parsley, chopped Parsley adds fresh green flavor and color; stir it in at the end so it stays bright and keeps the dip tasting lively.
fresh dill or mint, chopped Dill or mint adds aromatic lift; it makes the dip taste crisp and refreshing against the warm, creamy polenta center.
lemon zest (optional) Zest adds citrus aroma without thinning the dip; it makes the herb yogurt taste brighter and more restaurant-style with minimal effort.

list_alt Instructions

1

Step 1: Bring water and 1 tsp salt to a simmer, then slowly whisk in cornmeal - gradual whisking prevents lumps and guarantees a creamy base.
2

Step 2: Cook polenta over low heat 12–15 minutes, stirring often, until very thick and pulling from the pan - thick polenta sets firm so it can be cut into crispable bites.
3

Step 3: Stir in butter, parmesan, garlic powder, and pepper until smooth - adding fat and cheese builds flavor and keeps the interior tender.
4

Step 4: Spread polenta 1/2-inch thick in a parchment-lined pan and smooth the top - an even layer sets uniformly for neat, consistent squares.
5

Step 5: Chill 60 minutes until firm - chilling makes certain the bites hold shape and crisp instead of smearing.
6

Step 6: Preheat oven to 450°F (232°C), oil a sheet pan, and cut polenta into bite-size squares - hot oven plus oiled pan creates crisp, golden edges.
7

Step 7: Bake 18–22 minutes, flipping once, until deeply golden and crisp - flipping exposes both sides to heat for even crunch.
8

Step 8: Whisk yogurt with lemon juice, remaining salt, garlic, herbs, and zest - a bright, tangy dip balances the rich polenta texture.
9

Step 9: Rest bites 2–3 minutes, then serve with herb yogurt - brief resting firms the crust so it stays crisp when dipped.

Nutrition Facts

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Calories 110

Protein 4g

Carbs 12g

Fiber 1g

Sugar 2g

Fat 5g

Sodium 220mg

Potassium N/A

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Serving Suggestions

Serve polenta bites hot and crisp with the herb yogurt cold for the best contrast. Arrange the squares on a platter, sprinkle with extra herbs and a pinch of flaky salt, and add lemon wedges for a bright squeeze right before eating. Pair with a simple veggie platter, olives, or roasted cherry tomatoes to make the spread feel colorful and complete. For the crispiest texture, bake just before serving and keep the dip chilled so it stays thick and creamy on every dunk.

How to Store?

Store leftover polenta bites in an airtight container in the refrigerator for up to 3 days. Reheat on a sheet pan at 425°F (220°C) for 6–8 minutes to bring back crisp edges; microwaving will soften them and make them less satisfying. The herb yogurt keeps refrigerated for up to 4 days; stir before serving and add a squeeze of lemon if it needs brightness. Polenta bites can be frozen after baking for up to 2 months; reheat from frozen on a hot sheet pan until crisp and heated through. For make-ahead hosting, cook and chill the polenta slab up to 2 days in advance, then cut and bake when you’re ready so the appetizer stays crisp and fresh.

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