Baked polenta

I decided to try baked polenta a few weeks ago after having only made it on the stove and served it immediately in all of its gooey creamy goodness. I've been craving the baked version ever since.

On Sunday, I made a big pot of polenta with a hefty milk (or other creamy substitute if you prefer)-to-water ratio. You have to cook it on the stove till it's pretty thick. Then, gloop it into a cake pan about 1/2-3/4 inch thick and refrigerate for at least a couple of hours before attempting to cut into cute little triangles.

Whenever you're ready (a few hours or a few days later, or both in our case), cut the polenta into desired shapes, place on a baking sheet and brush with olive oil on both sides. Salt and pepper are also welcome additions at this point. Bake at 450 degrees for about 20 minutes (until golden), turning once.