Vegetable oil -- for greasing pan
1 package instant polenta - (16 oz)
1/4 cup extra-virgin olive oil
Sea salt -- to taste
Preheat oven to 350 degrees.
Grease an 11- by 17-inch baking sheet pan with oil. Line pan with
waxed paper. The oil will secure the waxed paper onto the pan.
In a large pot bring to a boil 2 quarts of salted water. Stir in
extra-virgin olive oil. When water has reached a boil, reduce heat to
medium-high and slowly add the polenta, whisking constantly for 3
minutes. When polenta is thick and smooth, pour it into the prepared
pan. Spread the polenta evenly.
Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool
in pan. Note: the polenta will not brown or change in color. When
cool enough to handle, cut into any shape you desire. I like to cut
out 2-inch circles.
Makes 6 servings.
Source: EVERYDAY ITALIAN
1 package instant polenta - (16 oz)
1/4 cup extra-virgin olive oil
Sea salt -- to taste
Preheat oven to 350 degrees.
Grease an 11- by 17-inch baking sheet pan with oil. Line pan with
waxed paper. The oil will secure the waxed paper onto the pan.
In a large pot bring to a boil 2 quarts of salted water. Stir in
extra-virgin olive oil. When water has reached a boil, reduce heat to
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medium-high and slowly add the polenta, whisking constantly for 3
minutes. When polenta is thick and smooth, pour it into the prepared
pan. Spread the polenta evenly.
Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool
in pan. Note: the polenta will not brown or change in color. When
cool enough to handle, cut into any shape you desire. I like to cut
out 2-inch circles.
Makes 6 servings.
Source: EVERYDAY ITALIAN