Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Crispy Polenta Squares 3.1 (22) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 1, 2013 Print Rate It 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. Rate it Print