Per serving
- Calories
- 171 kcal
- Protein
- 2.5 g
- Carbohydrates
- 28 g
- Fat
- 5.2 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Polenta (cornmeal)35 g
- Extra virgin olive oil1 teaspoon
- Rosemary1 g
- Saltto taste
Method
- Bring the water for the polenta (about four times the weight of the flour) to the boil in a small pan with a pinch of salt, then sprinkle in the instant polenta, whisking.
- Cook over low heat for 5 minutes, stirring with a wooden spoon, until thick and coming away from the sides; spread it in a wetted container about 1.5 cm thick and leave to set for at least 10 minutes.
- Meanwhile heat the oven to 220 °C (fan) and finely chop the rosemary.
- Cut the set polenta into roughly 1.5 cm cubes and toss with the olive oil and rosemary.
- Spread them well apart on a lined baking tray and bake for 20 minutes, turning halfway, until golden and crisp outside but soft inside.
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