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Baked Polenta Squares with Mediterranean Toppings

Just one example of how leftover polenta can be put to use, these garnished squares are an easy, casual snack or hors d'oeuvre. When baked, the pieces develop a crisp surface but retain their creamy center. For more detailed instructions, see our how-to.

  • Servings: 6
Baked Polenta Squares with Mediterranean Toppings

Photography: Marcus Nilsson

Source: Martha Stewart Living, October 2007

Ingredients

  • 12 pieces set polenta (about 1/2 batch) Basic Polenta (Soft or Set), cut into bite-size squares
  • Extra-virgin olive oil
  • Spanish piquillo peppers, or other roasted red peppers, cut into thin strips
  • Pitted Nicoise olives
  • Olive tapenade
  • Fresh ricotta cheese
  • Fresh herbs such as marjoram, oregano, or basil, leaves torn

Directions

  1. Preheat oven to 375 degrees. Place polenta about 1/2 inch apart on an oiled baking sheet, and bake, flipping halfway through, until crisp, about 45 minutes total. Let cool 5 to 10 minutes. Top as desired. Serve warm.

Reviews (1)

  • NanaTaunton 28 Sep, 2013

    I've done this many times and it's always a hit. You can use any toppings!

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