Crunchy Polenta Roasties Recipe

In a large saucepan, bring water to a boil. Gradually whisk in the instant polenta, salt, and black pepper.

Reduce heat to low and cook, stirring constantly, for 5 minutes or until the polenta thickens.

Remove from heat and stir in the grated Parmesan cheese until melted and well combined.

Pour the polenta onto a greased baking sheet and spread it evenly to about 1/2 inch thickness.

Let the polenta cool for about 15 minutes, then refrigerate for at least 2 hours or until firm.

Preheat the oven to 425°F (220°C). Spray another baking sheet with cooking spray.

Use a sharp knife or cookie cutter to cut the chilled polenta into desired shapes, such as rounds or squares.

Transfer the polenta shapes to the prepared baking sheet and spray the tops with cooking spray.

Bake for 25-30 minutes or until the roasties are golden brown and crispy on the outside.

Serve hot as a side dish or snack.