Spelt Parmesan Polenta Squares: Crispy Baked Edges

Spelt Parmesan Polenta-Style Squares are a baked, cheese-flecked take on classic polenta, made by simmering spelt flour into a thick base, chilling it firm, then baking until the edges turn crisp and golden at 220C / 425F.

Spelt flour cooks down into a smooth, spreadable base, close to cornmeal polenta but with a nuttier, slightly sweeter flavor. Parmesan folds in at the end for a savory finish that stays clean, not greasy.

You can make the base a day ahead and keep it in the fridge, then cut and bake the squares fresh when you're ready to eat. That makes this a simple side for a casual dinner or something you prep before guests arrive.

The one place this can go wrong is skipping the chill time. If the base isn't fully set, the squares fall apart the moment you try to cut them.

Why You'll Love This Recipe

Crisp edges with a soft, cheesy center
Comes together with simple pantry staples
Base can be made a day ahead
Naturally high in protein from spelt and parmesan

Thick spelt polenta base being stirred in a saucepan on the stovetop, steam rising, wooden spoon pulling the mixture.

Ingredient Notes

Fine spelt flour: Cooks into a smooth, thick base similar to polenta but with a nuttier flavor. Spelt semolina works too but needs a longer simmer.
Vegetable stock: Use a low-sodium stock so the parmesan doesn't push the finished dish too salty.
Parmesan: Grate it finely so it melts smoothly into the hot base instead of clumping.
Unsalted butter: Gives the base a glossy finish. Olive oil works as a lighter, dairy-light swap.
Olive oil: Brushed on before baking, this is what gives the squares their crisp, golden edge.
Garlic clove: Optional, simmered whole in the stock for a mild background flavor, then discarded.
Fresh thyme: Optional, stirred in at the end for a light herbal note that pairs well with parmesan.

Two people reaching for baked polenta squares at a rustic table with linen napkins and a glass of white wine.

Prep Time 15 mins

Cook Time 30 mins

Rest Time 75 mins

Total Time 2 hrs

Cooking Method: Mixed

Cuisine: Italian-inspired

Courses: Side Dish

Difficulty: Easy

Cooking Temp: 220 C

Servings: 6

Estimated Cost: 1.10

Calories: 569

Best Season: all_year_round

Dietary: Contains Dairy, Contains gluten (spelt), High Protein, Vegetarian

Description

This baked version swaps cornmeal for spelt flour, giving the squares a nutty edge and a firm base that holds together when cut and crisped in the oven.

Ingredients

Polenta Base

1 liter vegetable stock (or chicken stock)
1 garlic clove (lightly crushed, optional)
250 g fine spelt flour
30 g unsalted butter
100 g parmesan, finely grated
1 tsp fresh thyme leaves (optional)
1/2 tsp salt (plus more to taste)
1/4 tsp black pepper

For Baking

2 tbsp olive oil (for brushing)
2 tbsp parmesan, finely grated (for finishing)
flaky salt (a pinch; optional)

Instructions

Make the Spelt Polenta Base

1
Grease a 23 x 33 cm / 9 x 13-inch baking dish and line with parchment paper, leaving an overhang on two sides.
2
Bring the stock and garlic clove to a boil in a 3-quart / 2.8L saucepan over medium-high heat.
3
Remove and discard the garlic. Reduce the heat to medium-low and whisk in the spelt flour in a steady stream, whisking constantly to keep lumps from forming.
4
Cook, stirring often with a wooden spoon, for 8 to 10 minutes, until the mixture is thick and starts pulling away from the sides of the pan.
5
Remove from the heat and stir in the butter, parmesan, thyme, salt, and pepper until the parmesan melts and the base turns glossy.
6
Pour the mixture into the prepared dish and spread into an even layer about 1.5 cm / 0.6 inch thick. Cool at room temperature for 15 minutes, then chill for at least 1 hour, until firm to the touch.

Bake the Squares

7
Heat the oven to 220C / 425F and line a sheet pan 33 x 46 cm / 13 x 18-inch with parchment paper.
8
Lift the set base out of the dish using the parchment overhang and set it on a cutting board. Cut into about 12 squares, roughly 7 cm / 2.75 inch each.
9
Arrange the squares on the sheet pan, spacing them so they don't touch. Brush the tops with olive oil.
10
Bake for 20 to 25 minutes, flipping once halfway through, until the edges are crisp and deep golden brown.
11
Scatter the extra parmesan over the hot squares and add a pinch of flaky salt, if using. Serve warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 569kcal

% Daily Value *
Total Fat 15g24%
Saturated Fat 8g40%
Cholesterol 35mg12%
Sodium 520mg22%
Potassium 150mg5%
Total Carbohydrate 30g10%
Dietary Fiber 4g16%
Sugars 1g
Protein 13g26%

Vitamin A 400 IU
Calcium 280 mg
Iron 2 mg
Vitamin D 10 IU
Vitamin E 1 mg
Vitamin K 2 mcg
Thiamin 0.15 mg
Riboflavin 0.1 mg
Niacin 2 mg
Vitamin B6 0.1 mg
Folate 25 mcg
Vitamin B12 0.2 mcg
Phosphorus 220 mg
Magnesium 40 mg
Zinc 1.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

Chill the base for at least 1 hour before cutting into squares.
Use low-sodium stock since parmesan adds plenty of salt already.
Flip squares halfway through baking for even, crisp edges.
Freeze the unbaked base for up to 2 months if needed.

Keywords: spelt polenta squares, spelt parmesan squares, baked polenta squares, spelt flour recipe, vegetarian side dish

Equipment

3-quart / 2.8L saucepan
whisk
23 x 33 cm / 9 x 13-inch baking dish
sheet pan 33 x 46 cm / 13 x 18-inch
pastry brush
chef's knife

Tips

Whisk the spelt flour in slowly to prevent lumps forming in the thick base.
Chill the base for a full hour so it holds a clean cut when you slice it into squares.
Use finely grated parmesan so it melts smoothly instead of clumping in the hot mixture.
Space the squares apart on the sheet pan so the edges crisp instead of steam.
Swap in vegetable stock for a vegetarian version, or chicken stock for a deeper flavor.

Variations

Stir chopped sun-dried tomatoes and basil into the base for a Mediterranean-leaning version of the squares.
Swap parmesan for pecorino for a sharper, saltier finish that pairs well with roasted vegetables.
Add a pinch of chili flakes to the base for a subtle heat that plays off the parmesan.

Storage and Reheating

Store leftover squares in an airtight container in the fridge for 3 to 4 days.

Reheat in the oven at 200C / 400F for 8 to 10 minutes, until the edges crisp back up. Skip the microwave, it turns the squares soft instead of crisp.

You can freeze the unbaked, uncut base for up to 2 months. Thaw it in the fridge overnight, then cut into squares and bake as directed.

Serving Suggestions

Serve the squares warm, straight from the oven, alongside a simple green salad or roasted vegetables.

They work as a side for braised meats or a mushroom ragu, or on their own with a dollop of marinara for dipping.

For a casual gathering, stack them on a board with olives and cured meats for an easy starter.

Read it online: https://greatbritishspeltrecipes.com/recipe/baked-spelt-parmesan-polenta-squares/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!