Recently I had leftover polenta and wanted to make sure it did not go to waste. I decided to bake it and make polenta bites. These would pair well with a great aoili dipping sauce, a simple marinara sauce, and even tossed in a salad as a crouton. The polenta used for this recipe had goat cheese and chives, but any basic polenta recipe will work. This makes a great appetizer and the polenta can be used as a vehicle to show off your great dipping sauces or marinara recipes.
cooked polenta, check out creamy polenta with goat cheese and chives
1/4 c shredded parmesan
kosher salt and freshly ground pepper
Pour polenta into a 9×13 inch baking pan and spread it evenly. Sprinkle with the parmesan and season with kosher salt and freshly ground pepper. Place in refrigerator to cool for at least 30 minutes and up to 2 hours.
Pre-heat oven to 450 degrees.
Remove the polenta from the refrigerator and slice the cooled polenta into long 1 inch strips. Slice the strips perpendicular to create 1 inch pieces. Place the polenta squares onto a baking sheet lined with parchment paper and put into the preheated oven for about 20 minutes or until they have turned golden and browned on the edges. Remove the baked polenta squares from oven and place on a cooling rack. The polenta squares can be served warm with a dipping sauce or at room temperature. To reheat the squares, place in oven at 200 degrees for several minutes. Can be stored in an airtight container for several days.