Base all your favorite summer meals on these easy, versatile triangles from VegNews columnist Jesse Miner. With its hearty texture but simple preparation, polenta is the perfect starting point, serving as a substantial bed for savory sauces, grilled veggies, or any combination of the two. Smother these triangles in fresh pesto or top them with your favorite olive tapenade. Want to get really crazy? Try tossing these tasty treats under a warm stone-fruit salad for a mixed-texture meal, or pair with Miner's Garden-Fresh Ratatouille (shown above) from VegNews.com for a match made in culinary heaven.
What You Need:
3 cups water
1/2 teaspoon salt
1 cup dry polenta
2 tablespoons olive oil
What You Do:
1. Preheat oven to 450 degrees. In a medium saucepan, bring water to boil. Add salt. Slowly whisk in polenta to avoid lumps. Decrease heat to low and stir occasionally for 15 minutes. Polenta should be thick and creamy.
2. Pour polenta onto a parchment-lined baking sheet spreading evenly into a square about 1/2-inch thick. Set aside to cool for at least 10 minutes.
3. Once firm, slice polenta into triangles. Brush both sides lightly with oil and bake for 30 minutes, flipping pieces after 15 minutes. The polenta will be slightly crispy and browned on the outside.