Crispy Polenta Pepperoni Dippers

Name: Crispy Polenta Pepperoni Dippers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 (18-ounce) tube prepared polenta; 2 tablespoons olive oil; 1/3 cup finely chopped pepperoni; 1/4 cup grated Parmesan cheese; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; 1/4 teaspoon crushed red pepper flakes; 1 cup marinara sauce; 1/4 cup shredded mozzarella cheese; 2 tablespoons chopped fresh basil

Golden polenta sticks get a pepperoni-and-herb crust and a warm marinara dip for a fast, party-ready snack.

Prep: 10 · Cook: 15 · Total: 25 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (94 reviews)

INSPIRED BY

Inspired by pizzeria snack boards and the crispy cornmeal edges of Italian polenta. Pepperoni in the coating is a bold Tastelicious original.

Story

Theo wants party food to announce itself from across the room. These polenta sticks bring the crunch, the pepperoni brings the swagger, and the molten marinara handles the dip duty. They are built for a crowded coffee table, a cold drink, and a debate over who gets the last one. Put out two batches if the game is close.

By Theo

Ingredients

1 (18-ounce) tube prepared polenta
2 tablespoons olive oil
1/3 cup finely chopped pepperoni
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
1 cup marinara sauce
1/4 cup shredded mozzarella cheese
2 tablespoons chopped fresh basil

Instructions

Heat the oven to 425 F and line a baking sheet with parchment.
Cut the polenta into 3-inch sticks and pat them dry with paper towels.
Toss the sticks with olive oil, pepperoni, Parmesan, Italian seasoning, garlic powder, and red pepper flakes.
Arrange the sticks in a single layer and bake for 10 minutes, turning once halfway through.
Warm the marinara in a small saucepan, scatter the mozzarella over the top, and cover for 2 minutes until melted.
Transfer the crisp dippers to a platter, sprinkle with basil, and serve with the hot marinara dip.

Chef Tips

Dry the polenta well so the coating clings and browns.
Leave space between the sticks for better crisping.
Use turkey pepperoni if you want a lighter snack.
A hot baking sheet helps the bottoms brown quickly.

Cook's Notes

Pat the polenta dry before seasoning for a crisp coating.
Bake in one layer and turn the sticks once for even browning.
Keep the marinara warm so the mozzarella stays spoonable.

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