Ingredients:

  • 4 cups (950ml) Water
  • 1 teaspoon Salt
  • 1 cup (150g) Quick-cooking Polenta (also known as instant polenta)
  • 1/4 cup (60ml) Olive Oil, plus more for greasing the baking sheet
  • 1/4 cup (30g) Grated Parmesan Cheese, plus more for sprinkling
  • 2 tablespoons Fresh Rosemary, finely chopped
  • 1/4 teaspoon Black Pepper

Instructions:

  1. Bring water and salt to a boil in a saucepan. Gradually whisk in the polenta until smooth.
  2. Reduce heat to low and cook, stirring constantly, until the polenta thickens and pulls away from the sides of the pan (about 5-7 minutes).
  3. Stir in olive oil, Parmesan cheese, rosemary, and black pepper until well combined.
  4. Pour the polenta into a greased 8x8 inch baking dish. Spread evenly and let it cool slightly before refrigerating for at least 1 hour, or preferably overnight, until firm.
  5. Preheat oven to 400°F (200°C).
  6. Turn the chilled polenta out onto a cutting board and cut into squares (about 1-inch or 2.5cm).
  7. Arrange the polenta squares on a lightly greased baking sheet, ensuring they aren't too crowded. Drizzle lightly with olive oil and sprinkle with extra Parmesan cheese.
  8. Bake for 25-30 minutes, flipping halfway through, until the squares are golden brown and crispy.