Food & Cooking Recipes Appetizers Baked Polenta Squares with Mediterranean Toppings 2.6 (42) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Marcus Nilsson Servings: 6 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. Ingredients 12 pieces set polenta (about ½ 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 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. Print