Polenta is quite possibly the perfect starting point for any summer meal. It makes a savory, substantial bed for fresh sauces, grilled veggies, and any combination of the two. Smother these triangles in fresh pesto, or top them with your favorite olive tapenade. Want to get really crazy? Try tossing these tasty treats under a warm stone-fruit salad for a mixed-texture meal.
What you need:
- 3 cups water
- 1/2 teaspoon salt
- 1 cup dry polenta
- 2 tablespoons olive oil
What you do:
- Preheat oven to 450 degrees. In a medium saucepan, bring water to boil. Add salt. Slowly whisk in polenta to avoid lumps. Decrease heat to low and stir occasionally for 15 minutes. Polenta should be thick and creamy.
- Pour polenta onto a parchment-lined baking sheet spreading evenly into a square about 1/2-inch thick. Set aside to cool for at least 10 minutes.
- Once firm, slice the polenta into triangles. Brush both slides lightly with olive oil and bake for 30 minutes, flipping pieces after 15 minutes. The polenta will be slightly crispy and browned on the outside while smooth and creamy inside.
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