The baked polenta flatbread with olives, rosemary, and chili pepper is one of those dishes that wins you over with the first bite: crispy and fragrant, it’s the perfect polenta recipe for when you crave something simple yet rich in character, healthy, and delicious to enjoy without guilt.
Made with just a few ingredients, it’s economical, easy, and can be prepared in advance.
A vegetarian, vegan, naturally gluten-free, and light baked polenta recipe.
Due to being baked or air fried, it requires minimal fat, making it more digestible than frying or leavened doughs.
A tasty baked polenta that is irresistible, thanks to the contrast between the well-seared crust and the softer center, a true crispy baked polenta ideal to serve as an appetizer, aperitif, or vegetarian main dish.
I also nibble on it in front of the 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
- 6.35 oz instant polenta
- 1 teaspoon chili pepper
- 1 teaspoon chopped rosemary
- 2 tablespoons pitted olives
- to taste fine salt
- 2 tablespoons extra virgin olive oil
- to taste coarse salt
Tools
- 1 Saucepan
- 1 Wooden spoon
- 1 Whisk
- 1 Baking pan
- 1 Spatula
- 1 Knife
- 1 Cutting board
Steps for preparing the polenta flatbread
To prepare the delicious polenta flatbread, WATCH THE VIDEO RECIPE
Start by preparing the polenta. In a saucepan pour in the water, bring to a boil and salt. Gradually add the instant polenta and mix quickly with a whisk then continue with a wooden spoon. Cook for the minutes indicated on the package.
Once cooking is complete, add the pitted olives cut into thin rings, chopped or dried rosemary, and chili pepper. Mix well to distribute all the flavors.
Pour the still-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 0.39-0.59 inches thick (the thinner it is, the crispier it will be).
Drizzle with extra virgin olive oil
Bake in a preheated static oven at 392°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 in the last 5 minutes, keeping an eye on the cooking.
Remove the polenta flatbread from the oven and let it rest for a few minutes before cutting it: this step is crucial for obtaining compact slices and a well-crispy base. Serve it hot or warm, in squares or wedges.
Polenta flatbread in the air fryer
Cut it into pieces or squares: it cooks better in the air fryer and becomes crispier on the edges.
Slightly grease the basket or line with perforated parchment paper, then place the pieces without overlapping them.
Cooking: 356°F for 18-22 minutes, turning the pieces halfway through for even browning.
Crispy finish: if you want an extra crunchy surface, increase to 392°F for the last 3-4 minutes.
Storing Polenta Flatbread
The crispy polenta flatbread can be stored at room temperature: if it’s cool, you can keep it for up to 24 hours, covered with a cloth or wrapped in parchment paper.
In the refrigerator: once cooled, place it in an airtight container or well wrapped in plastic wrap; keeps for up to 3 days.
In the freezer: already cooked and cut into pieces, it can be frozen for about 2 months. Separate with parchment paper to prevent sticking.
To reheat without losing crispiness:
Oven: 356°F for 8-10 minutes
Air fryer: 356°F for 5-7 minutes
Skillet: hot non-stick, without adding oil
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FAQ (Questions and Answers)
How can I make it even more appetizing?
You can add red onion, sun-dried tomatoes, cubed cheese, or a sprinkle of parmesan on the surface before baking.
