Polenta baked in the oven in pieces
1 serving
65 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
1
First, prepare the polenta by heating water and oil in a pot. Before the water starts boiling, gradually add cornmeal while constantly stirring the mixture with a wooden spoon. Add salt.
- Water: 1 l
- Extra virgin olive oil: 1 tablespoon
- Cornmeal: 250 g
- Salt: to taste
2
Cook the polenta on low heat for 30-40 minutes, stirring constantly. When the porridge has a firm consistency and starts to pull away from the pot's edges, you can turn off the heat.
3
While the polenta is still hot, place it on a baking paper sheet and cover with another sheet, rolling it to a thickness of 0.5–1 cm. Let it cool to room temperature and cut into pieces. Then transfer them to a baking tray lined with baking paper.
4
Place pieces of polenta in an oven preheated to 200 degrees. Bake for 10-15 minutes on each side. They should be crispy on the outside.
5
This type of polenta can be served as an appetizer with tomato sauce or instead of bread with a vegetable salad.
