Preheat the oven to 450 degrees.
Slice the polenta into œ-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.
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.)
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.)
This article appears in Dec 1-31, 2009.