Ingredients
2 tubes (18 ounces each) plain prepared polenta
3 tablespoons olive oil
Coarse salt and freshly ground pepper
1 teaspoon dried Italian seasoning, or dried oregano
Preparation
Preheat oven to 450 degrees. Unwrap and cut each tube of polenta in half crosswise. Then cut each half lengthwise into 8 wedges.
Drizzle olive oil on a large rimmed baking sheet. Place polenta wedges on baking sheet; season with salt and pepper, and turn gently to coat with oil. Arrange wedges in a single layer.
Bake, turning once with a thin metal spatula, until golden and crisp, 45 to 50 minutes. Drain on a paper-towel-lined plate. Transfer to a shallow dish, and toss with Italian seasoning before serving.
