Crispy Polenta Crisps with Tomato Basil Compote

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Golden polenta crisps topped with a bright, herb-infused tomato compote, offering a modern twist on classic polenta. This italian-inspired vegetarian ready in about 65 minutes pairs polenta, water, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.0 (14 ratings) Prep: 30 min Cook: 35 min Serves 4 Italian cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring 2 cups water to a boil in a medium saucepan over high heat; gradually whisk in 1 cup fine-ground polenta and 1/2 teaspoon sea salt, then reduce heat to low.
  2. Step 2: Simmer, stirring constantly with a wooden spoon for 15-18 minutes until thickened and pulling away from the sides of the pan, adding 1 tablespoon unsalted butter during the last 2 minutes of cooking.
  3. Step 3: Transfer the hot polenta to a greased baking dish (about 8x8 inches), smooth the top, and refrigerate for 2 hours until completely firm.
  4. Step 4: Cut the chilled polenta into 1-inch squares, then pan-fry in 1 teaspoon extra-virgin olive oil over medium heat for 3-4 minutes per side until golden and crisp.
  5. Step 5: While polenta crisps cook, simmer 1 cup diced ripe tomatoes and 1 minced garlic clove in a small saucepan for 8-10 minutes until reduced and thickened, stirring occasionally, then stir in 1/4 cup finely chopped fresh basil just before serving.

Frequently asked questions

How long does Crispy Polenta Crisps with Tomato Basil Compote take to make?

Total time is about 65 minutes (30 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Crispy Polenta Crisps with Tomato Basil Compote?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep polenta from drying out.

Can I substitute ingredients in Crispy Polenta Crisps with Tomato Basil Compote?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crispy Polenta Crisps with Tomato Basil Compote for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Crispy Polenta Crisps with Tomato Basil Compote vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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