makes 42 pieces
Boil water then slowly sprinkle in the polenta and stir with a wooden spoon. Simmer gently for 10 minutes then stir in 2 tablespoons olive oil or unsalted butter. Remove from heat, cover and set aside for 10 minutes.
Preheat oven to 350°F. Lightly oil a cookie sheet pan (13"x18" half sheet) and press the polenta mixture into an even layer. Bake 30 minutes. Cool in pan 10 minutes then slice into squares with a pizza wheel or knife. Transfer squares to serving tray.
Add toppings and serve as first course or hors d’oeuvres. Some ideas:
Zucchini coins with fresh goat cheese, thyme, and halved Kalamata olives
Cherry tomatoes and basil chiffonade
Rainbow chard w/currants, toasted pine nuts, and ricotta salata
Reheat leftovers on a griddle or frying pan with some olive oil to sizzle the bottom.