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
Photography: Marcus Nilsson
Source: Martha Stewart Living, October 2007
- 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
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.