Ingredients
12 pieces set polenta (about 1/2 batch) Basic Polenta (Soft or Set), cut into bite-size squares
Extra-virgin olive oil
Spanish piquillo peppers, or other roasted red peppers, cut into thin strips
Pitted Nicoise olives
Olive tapenade
Fresh ricotta cheese
Fresh herbs such as marjoram, oregano, or basil, leaves torn
Preparation
Preheat oven to 375 degrees. Place polenta about 1/2 inch apart on an oiled baking sheet, and bake, flipping halfway through, until crisp, about 45 minutes total. Let cool 5 to 10 minutes. Top as desired. Serve warm.
