These Rosemary Polenta Wedges are tender inside, with a crunchy, golden exterior, and they're perfect as an appetizer, snack, or served alongside your favorite mains.
These rosemary polenta wedges are simple enough for a weeknight, but crisp and flavorful enough to feel a little special for brunches, Mother's Day, Valentine's Day, and any holiday.
They're especially good dipped into something saucy. Try them with this Neapolitan Pizza Sauce Recipe, Walnut and Kale Pesto, or a creamy Easy Vegan Chipotle Aioli Sauce.
And if you're already a polenta fan, you might also love Vegan Grits With Savory Mushrooms and Collard Greens.
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Why I Love This Recipe
- Crispy on the outside, soft on the inside
- Simple ingredients I almost always have
- Easy to prep ahead and bake when ready
- Feels special without being fussy
Shopping List
Cornmeal: For best results, use medium-grind yellow cornmeal. Whole-grain, stone-ground cornmeal from Bob's Red Mill works especially well, giving the wedges great texture and flavor.
Oat Milk: Any thick plant-based milk will work well.
See the printable recipe card for quantities and a full ingredient list.
Variations
- Add ½ teaspoon of garlic powder to the batter or to the rosemary butter.
- Finish with lemon zest after baking.
- Sprinkle with vegan parmesan after baking.
- Cook wedges in the air fryer at 350°F for 8-10 minutes, flipping once. Air-fryers vary, so watch them carefully.
- Fry them in the skillet with the rosemary butter for a few minutes on each side.
How To Make Rosemary Polenta Wedges
See the complete printable recipe card below for the details.
Step 1: Line a round baking pan with plastic wrap and set aside.
Step 2: Heat oat milk, water, and salt in a saucepan over medium heat until warm.
Step 3: Slowly whisk in the cornmeal, stirring often to prevent lumps.
Step 4: Cook until thick, then stir in rosemary.
Step 5: Press the cooked polenta evenly into the prepared pan, smoothing the top with a spatula or spoon. Chill for at least four hours.
Step 6: Lift the polenta out using the plastic wrap overhang, then cut it into wedges or triangles.
Step 7: Place the wedges carefully on a baking sheet and brush with the rosemary butter mixture.
Step 8: Bake until golden and crisp on the edges, flipping once after 20 minutes through for even browning.
Top Tips
- Use a medium-grind cornmeal. Bob's Red Mill Stone-Ground is especially tasty, but I have used degermed and enriched cornmeal with success, resulting in slightly different textures as you see in the above image.
- Whisk constantly as you add cornmeal to avoid lumps.
- Chill the polenta before cutting for crispier wedges.
Serving Suggestions
- Serve with marinara, Zucchini Pesto, or Easy Vegan Garlic Aioli
- Pair with Pesto Roasted Vegetables or a simple salad
- Use as a side for soups or stews
- Top with a squeeze of lemon before serving
- Serve as an appetizer with all kinds of dipping sauces.
Rosemary Polenta Wedges FAQS
No. Instant polenta is too soft and won't hold its shape well for wedges.
Yes, it's actually ideal. Cook and set the polenta up to a day ahead, then cut and bake when ready to serve.
Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven or air fryer.
Don't leave me hanging - drop a comment and tell me how these Rosemary Polenta Wedges turned out! Was it love at first bite? Surprisingly edible or a full-on yuck? And if my directions helped (or didn't), please let me know so I can continue to improve these recipes for you.
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Recipe Card
Rosemary Polenta Wedges
Equipment
Ingredients
- 2 cups oat milk
- 1½ cups water or veggie broth
- 1½ teaspoons salt plus a pinch more for the rosemary butter
- 1½ cups Bob's Red Mill whole-grain, medium-grind, and stone-ground cornmeal 230 grams; sub with enriched, degermed corn meal. See notes for differences.
- 4 tablespoons vegan butter melted
- 2 teaspoons dried rosemary (crushed) divided - rub and crush the dried rosemary between your fingers before using to release more flavor and aroma.
- ½ teaspoon garlic powder optional
- vegan parmesan for garnish, optional
- marinara sauce or other vegan dip for serving
Instructions
- Prepare: Line two 9-inch round cake pans with plastic wrap, leaving enough overhang on the sides to easily cover the polenta and then lift the polenta out once set. Press the plastic into the pans, making sure it's snug against the bottom and sides.
- Cook the polenta: In a medium saucepan, combine the oat milk, water, and salt. Bring to a gentle simmer over medium heat (watch closely, as the milk can boil over quickly if the heat is too high). Slowly whisk in the cornmeal, stirring constantly to prevent lumps.
- Simmer until thick: Reduce the heat to low and cook, stirring consistently, for about 5 minutes, until the polenta is thick. It should stick to the whisk. Right before removing from the stove, add one teaspoon of dried rosemary and mix well.
- Set and chill: Divide the polenta evenly between the two prepared cake pans. Smooth the tops with an offset spatula or the back of a spoon. Fold the overhanging plastic wrap over the surface (or add an extra layer on top) to prevent it from drying out. Gently press the polenta with your hand to level it further and make sure it is well compacted so it doesn't fall apart. Refrigerate, at least 4 hours (overnight is even better). The polenta will be set to about ½-inch thick.
- Prepare the rosemary butter: After the polenta has set, microwave the vegan butter for 20 -30 seconds until melted. Stir in the other teaspoon of dried rosemary, a pinch of salt, and garlic powder (if using), and set aside.
- Cut and brush: Preheat the oven to 450°F. Line a baking sheet with parchment paper or a silicone mat. Remove the chilled polenta using the plastic wrap overhang, then cut each round into 8 wedges (16 wedges total). They may be a little soft, but just work gently so they don't fall apart. Arrange the wedges in a single layer on the baking sheet, baking in batches of 8 if needed. Brush the tops generously with the rosemary butter.
- Bake until crispy: Bake for 20 minutes. Flip the wedges, brush lightly with more rosemary butter, and bake for another 10-12 minutes, until golden and crisp.
- Serve: Garnish with salt, and/or vegan parmesan when hot out of the oven. Serve hot with your favorite vegan dip or marinara sauce. You can also top with a squeeze of lemon juice for a refreshing flavor.
Regi Pearce says
These rosemary polenta wedges are honestly one of my favorite crispy little snacks right now. I love dipping them in warm marinara. They’re simple, comforting, and totally addictive.