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Baked Polenta Squares with Mediterranean Toppings

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    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.
    Martha Stewart Living, October 2007
    • Yield Serves 6 as an appetizer
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    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.

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