Total Calories: 600
1 Prepare the polenta. As soon as the polenta is cooked, spread it with a rubber spatula to about 1/2-inch thickness on a large baking sheet. Cover and chill until firm, at least 1 hour and up to 3 days, before using.
2 When ready to cook, cut the polenta into squares or another shape with a knife, or cookie or biscuit cutter. The pieces can be baked, broiled, grilled, or fried.
BAKED POLENTA CROSTINI: Preheat the oven to 400°F. Oil a baking sheet and arrange the polenta slices on the sheet about 1/2 inch apart. Brush the tops with oil. Bake 30 minutes or until crisp and lightly golden.
GRILLED OR BROILED POLENTA CROSTINI: Place a barbecue grill or broiler rack about 4 inches away from the heat source. Preheat the grill or broiler. Brush the polenta slices on both sides with olive oil. Place the pieces on the rack. Grill or broil, turning once, until crisp and golden, about 5 minutes. Turn the pieces and grill the other side about 5 minutes more.
FRIED POLENTA CROSTINI: Very lightly brush a thin film of corn or olive oil in a nonstick skillet. Heat the skillet over medium heat. Pat the polenta pieces dry. Cook them until golden, about 5 minutes. Turn the pieces and cook until browned on the other side, about 5 minutes more.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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