Recipe information
Yield
serves 4
Ingredients
2 tubes (18 ounces each) plain prepared polenta
3 tablespoons olive oil
Coarse salt and freshly ground pepper
1 teaspoon dried oregano
Preparation
Step 1
Preheat oven to 450°F. Cut each unwrapped tube of polenta in half crosswise, then remove wrapper and cut each half lengthwise into 8 wedges.
Step 2
Drizzle 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 in a single layer.
Step 3
Roast, turning wedges halfway through with a metal spatula, until golden and crisp, 45 to 50 minutes. Drain on a paper towel–lined plate. Transfer to a shallow dish; toss with oregano, and serve.
Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.
Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors.
Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.
