2tablespoonsvariety of fresh or dry herbs and spicesrosemary, thyme, chives, pepper,chili powder, etc...
Preheat oven to 400° F. Position rack in the center.
Drizzle about 1 tablespoon of olive oil on sheet pan. Set aside.
In a medium bowl, combine both kinds of cornmeal. Set aside.
Bring water to boil in a large pot.
Add salt and 2 tablespoons olive oil.
Reduce heat to low.
Whisk in the cornmeal and stir for about 5 minutes or until thickened (the water will be absorbed).
Spread on greased sheet pan to desired thickness.
Drizzle with 1 tablespoon of olive oil and top with your favorite herbs.
Gently poke the polenta with your fingers to create a "dimples".
Bake at 400° F for approximately 30 minutes.
Lower heat to 375° F and continue to bake for another 20-30 minutes.
Allow to cool and cut into pieces.
When cooking polenta, be careful not to burn yourself as there are bursts of air which escape from the mixture...no casualties please.Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.