Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Crispy Polenta Squares 3.1 (22) 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 March 1, 2013 Print Share Share Tweet Pin Email These crispy squares can also be lightly fried for a delicious appetizer or side dish. Ingredients FOR THE POLENTA ½ recipe Creamy Polenta with Goat Cheese Extra-virgin olive oil FOR THE TOPPING 1 pint grape tomatoes, halved 2 tablespoons extra-virgin olive oil ½ teaspoon salt ¼ teaspoon ground black pepper 1 teaspoon freshly chopped thyme Directions Pour warm polenta into an oiled 8-by-8-inch square pan and smooth out top. Refrigerate until firm, at least 2 hours but up to overnight. Preheat oven to 450 degrees. Flip polenta onto a cutting board. Brush the top with olive oil. Cut into 16 two-inch squares. Preheat a baking sheet for a few minutes and place the squares on the sheet. Place baking sheet in the upper third rack of the oven. Cook 10 minutes. Meanwhile, make the tomato topping by combining all ingredients in a bowl and tossing to coat. Let sit until ready to serve. Increase oven setting to broil and cook polenta squares until golden brown on top, about 3 minutes. Transfer squares to a platter and scatter tomato mixture on top. Print