Hot polenta gets spread thin on a parchment-lined tray and left to set until firm, then dressed with garlicky olive oil and finished under the broiler or in the oven until golden.
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Preheat broiler or preheat oven to 350° F.
Pour hot polenta onto parchment-lined half-sheet tray, and spread with lightly oiled spatula to 1/2 inch thickness. Let set until firm, 45 minutes to 1 hour .
Combine garlic, olive oil, and salt. Set aside.
Cut polenta into desired shapes using cookie cutters.
Transfer cut polenta to parchment-lined sheet tray for or lightly oiled sheet tray (no parchment) for . Brush top side with garlic oil.
or polenta until golden and crisp (approximately 2 minutes in broiler or 10-15 minutes in the oven). Flip over with spatula, brush other side with oil, and .
Serve hot.
NaN%Hot polenta spreads across a sheet tray to set firm, then gets cut into shapes, dredged through cornmeal for a gritty crust, and pan-fried until the exterior crisps against the tender interior.
1h · Serves 4 · 3 ingredients
NaN%Fall/Winter
1h · Serves 4 · 8 ingredients · 419 cal
NaN%White wine and olive oil come together with lemon or orange zest, fresh herbs, parsley sprigs, and black pepper in a simple stir-together marinade suited to most vegetables — halve the oil for fruit.
1h · Serves 4 · 6 ingredients · 261 cal
