- 2 tubes plain prepared polenta
- 3 tbsp olive oil
- Coarse salt and freshly ground pepper
- 1 tsp dried Italian seasoning
Preheat oven to 450 degrees. Unwrap and cut each tube of polenta in half crosswise. Then cut each half lengthwise into 8 wedges.
Drizzle olive 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 wedges in a single layer.
Bake, turning once with a thin metal spatula, until golden and crisp, 45 to 50 minutes. Drain on a paper-towel-lined plate. Transfer to a shallow dish, and toss with Italian seasoning before serving.
