These are surprisingly flavorful for so few ingredients, perfect with a glass of wine, too.
The recipe is simply fine polenta cornmeal cooked in water, with some grated parmesan cheese and thyme leaves stirred in at the end of cooking.
The mixture is then spread onto a parchment sheet on an inverted, shallow-rimmed baking pan, another parchment sheet is placed directly on the polenta. A second baking sheet is placed on top then pressed to make a neat layer of polenta, about 1/4-inch thick.
Chill for an hour, or up to 24 hours, cut in triangles (or any shape you like), sprinkle the tops with additional Parmesan cheese & thyme, then baked off for a few minutes until hot throughout. Then place under hot broiler element until lightly golden brown.
You can serve them warm or at room temperature, I like them plain but you could offer a small bowl of warm Marinara Sauce for dipping if desired.
If you would like a printable copy of the recipe, you can find it on my recipe blog ~
Click HERE to access.
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