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.
Spanish piquillo peppers, or other roasted red peppers, cut into thin strips
Pitted Nicoise olives
Fresh ricotta cheese
Fresh herbs such as marjoram, oregano, or basil, leaves torn
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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