Polenta Squares (Italian)

Leftover polenta can be chilled into squares then fried and served as a quick appetizer or side dish. These crispy squares can also be lightly fried for a delicious appetizer or side dish.

For the Polenta:
½ recipe Creamy Polenta with Goat Cheese
olive oil

For the Topping:
1 pint grape tomatoes, halved
2 Tbsp. olive oil
½ tsp. sea salt
¼ tsp. pepper, freshly cracked
1 tsp. fresh thyme, chopped

Pour warm polenta into an oiled 8x8” square pan and smooth out top. Refrigerate until firm, at least 2 hours but up to overnight.

Preheat oven to 450°F.

Flip polenta onto a cutting board. Brush the top with olive oil. Cut into 16 two” squares. Preheat a baking sheet for a few minutes and place the squares on the sheet.

Place baking sheet in the upper third rack of the oven. Cook 10 minutes. Meanwhile, make the tomato topping by combining all ingredients in a bowl and tossing to coat. Let sit until ready to serve.

Increase oven setting to broil and cook polenta squares until golden brown on top, about 3 minutes.

Transfer squares to a platter and scatter tomato mixture on top.