I always have the pre-made logs of polenta on hand sold at most groceries stores for under $2.00. They have a long shelf life and can usually be stored in the pantry. I stock up for a quick gluten free appetizer of polenta bites or use them to add body and life to what might have been a basic dish.
To make the crispy polenta-
Preheat oven to 400* Slice polenta into thin coins. On a parchment paper lined baking sheet drizzle Extra Virgin Olive Oil, generous spinkle of kosher or sea salt and fresh thyme leaves. Lay the polenta coins on the oil and spinkle a touch more salt and thyme on top of polenta. No need to oil the tops or flip in pan they will cook with the oil underneath and the parchment paper helps for easy clean up.
Roast for 30 minutes and broil for 3-5 minutes to get a little more crunch from polenta.
Perfect for fresh summer bruchetta or topped with bacon and an over easy egg for the best weekend breakfast.