The baked polenta flatbread with olives, rosemary, and chili is one of those dishes that wins you over at the first bite: crispy and very fragrant, it is the perfect polenta recipe for when you crave something simple yet full of character, healthy, and tasty to enjoy guilt-free.
It’s made with few ingredients, it’s economical, easy, and can be prepared in advance.
A vegetarian, vegan, naturally gluten-free, and light baked polenta recipe.
Thanks to the oven or air fryer cooking, it requires very little fat, making it more digestible than fried or yeast doughs.
A delicious baked polenta that’s irresistible, thanks to the contrast between the well-browned crust and the more tender center, a real crispy baked polenta ideal to serve as an appetizer, aperitif, or vegetarian main course.
I even crunch on it while watching TV, it drives me crazy!
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- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Polenta Flatbread
- 3 cups water
- 6.3 oz instant polenta
- 1 tsp chili pepper
- 1 tsp chopped rosemary
- 2 tbsps pitted olives
- to taste fine salt
- 2 tbsps extra virgin olive oil
- to taste coarse salt
Tools
- 1 Saucepan
- 1 Wooden Spoon
- 1 Hand Whisk
- 1 Baking Pan
- 1 Spatula
- 1 Knife
- 1 Cutting Board
Steps to Prepare the Polenta Flatbread
To prepare the delicious polenta flatbread WATCH THE VIDEO RECIPE
Start by preparing the polenta. In a saucepan pour the water, bring it to a boil, and salt it. Gradually add the instant polenta and quickly mix with a hand whisk and continue with a wooden spoon. Cook for the minutes indicated on the package.
Once cooked, add the pitted olives cut into thin slices, chopped or dried rosemary, and chili. Mix well to distribute all the aromas.
Pour the hot polenta into a 20×30 pan lined with parchment paper and level it with a spatula or the back of a slightly oiled spoon, forming an even layer about 0.4–0.6 inches thick (the thinner it is, the crispier it will be).
Season with extra virgin olive oil
Bake in a preheated static oven at 400°F for about 35–40 minutes, until the surface is well browned and crispy. For an even more “crunchy” effect, you can turn on the grill during the last 5 minutes, keeping an eye on it.
Remove the polenta flatbread from the oven and let it sit for a few minutes before cutting it: this step is essential for obtaining compact slices and a well-crisped base. Serve it hot or warm, in squares or wedges.
Polenta flatbread in the air fryer
Cut it into pieces or squares: in the air fryer, it cooks better and becomes crispier on the edges.
Lightly grease the basket or line it with perforated parchment paper, then arrange the pieces without overlapping.
Cooking: 350°F for 18–22 minutes, turning the pieces halfway through for even browning.
Crispy finish: if you want an extra crunchy surface, raise to 400°F for the last 3–4 minutes.
Storage of Polenta Flatbread
The crispy polenta flatbread can be stored at room temperature: if it’s cool, you can keep it up to 24 hours, covered with a tea towel or wrapped in parchment paper.
In the refrigerator: once cold, put it in an airtight container or well wrapped in plastic wrap; it keeps up to 3 days.
In the freezer: already cooked and cut into pieces, it can be frozen for about 2 months. Separate it with parchment paper to avoid sticking.
To reheat without losing crispiness:
Oven: 350°F for 8–10 minutes
Air fryer: 350°F for 5–7 minutes
Skillet: well-heated nonstick, without adding oil
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FAQ (Questions and Answers)
How can I make it even more delicious?
You can add red onion, sun-dried tomatoes, cheese cubes, or a sprinkle of parmesan on the surface before cooking.
