I made bruschetta last month and this Yeast Free Baked Polenta is what I used to pull it together. Polenta is very new to me. My BFF Michele introduced me to it about 2 years ago. Her family eats a lot of polenta and when I am with her family I eat a lot. Polenta is cornmeal boiled into a porridge. You can eat it as porridge but it is often fried or baked.
I have had polenta as porridge a few times but last month I decided to fry and bake it. This was a bit of an experiment. I was trying to see if fried or baked polenta would make a good bread substitute in my yeast free bruschetta. I also tried using rice cakes and tortilla chips as bread substitutes but baked polenta worked out the best. Fried polenta was also good but it was a bit too greasy for my taste.
Baking polenta is easy. My only tip is that parchment paper is necessary. I tried skipping the parchment paper and just greasing the cookie sheet with oil but the polenta got stuck to the sheet and ended up in pieces. When you use parchment paper the polenta can easily be removed. I cut this baked polenta into squares and used it for bruschetta but I suspect it can be used in a variety of different ways.
Specific Ingredients I Used To Make Yeast Free Baked Polenta
Bertolli Olive Oil
Indian Head Yellow Corn Meal
Diamond Crystal Fine Sea Salt
- 3 cups filtered water
- 1 tablespoon olive oil
- 1 cup cornmeal
- ½ teaspoon salt
- Preheat oven to 400 degrees Fahrenheit
- Line cookie sheet with parchment paper and set aside
- In medium saucepan combine water and oil
- Set to medium heat and bring to boil
- Once boiling slowly stir in cornmeal
- Continue stirring and sprinkle in salt
- Reduce heat to low and let cook stirring frequently for about 5 minutes
- Pour polenta onto parchment paper and smooth out with the back of a spoon
- Bake for about 40 minutes, until the polenta is firm and crispy but not burnt
- Cut into squares and use as needed
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