- Vegetable oil, for greasing pan
- 1 (16-ounce) package instant polenta
- 1/4 cup extra-virgin olive oil
- Sea salt
Preheat oven to 350 degrees F.
In a large pot bring to a boil 2 quarts of salted water. Stir in extra-virgin olive oil. When water has reached a boil, reduce heat to medium high and slowly add the polenta, whisking constantly for 3 minutes. When polenta is thick and smooth, pour it into the prepared pan. Spread the polenta evenly.
Bake in oven for 15 to 20 minutes. Remove from oven and allow to cool in pan. Note: the polenta will not brown or change in color. When cool enough to handle, cut into any shape you desire. I like to cut out 2-inch circles.
Recipe courtesy of Giada De Laurentiis