Baked Rosemary Polenta

If you’ve never had polenta today is the day we change this. I bought a tube of polenta at the grocery store to make these delicious baked crisps of yummy. For those that don’t know, polenta is cornmeal that’s cooked to a paste. It was a tube of this cornmeal paste that I got at the store and which you can probably get in yours too.

I served these with meatballs, which were good but were uninspired which is why they aren’t featured nor do they get a recipe. Just make your favorite meatballs and pair them with this baked polenta!

Baked Rosemary Polenta

1 tube polenta
2 tbsp olive oil
1/2 cup grated Parmesan
1/4 cup fresh rosemary, chopped


1. Preheat the oven to 425.

2. Cut the polenta tube in half. Cut each half into approximately 16 slices.

3. Place the pieces on a baking sheet and brush the polenta with olive oil. Place in oven and bake for 45 minutes, flipping every 15 minutes.

4. Combine the rosemary and Parmesan and set aside until the polenta is done.

5. Remove the crispy polenta from the oven. Place in a serving dish and sprinkle with Parmesan-rosemary mixture. Serve warm.

* serves 4
* Shared with Foodie Friday & Foodie Friday


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