Parmesan Polenta Bites With Roasted Red Pepper Rouille


1 1-lb. tube prepared polenta
2 tsp. extra virgin olive oil
2 Tbsp. (heaping) freshly grated Parmigiano-Reggiano cheese
Salt and fresh-ground black pepper
Roasted red pepper rouille (Click here for the recipe.)


• Preheat the oven to 450 degrees.

• Slice the polenta into ½-inch-thick rounds and arrange on a baking sheet. Drizzle oil over the polenta and sprinkle with the cheese. Season to taste with salt and pepper.

• Bake until golden brown, 12 to 15 minutes.

• Stack three of the polenta rounds, spreading rouille in between the layers. Cut the rounds into wedges.

• Pick each wedge and serve warm with more rouille on the side.