Step 1

This recipe uses instant polenta, which has a much shorter cooking time than traditional polenta; do not substitute traditional polenta. We had good luck using Pastene Instant Polenta in this recipe.

Step 2

Line bottom of 8-inch square baking pan with parchment paper and coat lightly with vegetable oil spray. Combine 1 tablespoon oil, garlic, and salt in large saucepan and cook over medium heat, stirring often, until garlic is softened and fragrant, 1 to 2 minutes. Carefully add water, cover, increase heat to high, and bring to boil.

Step 3

Reduce heat to low. Whisking constantly in circular motion to prevent clumping, slowly add polenta. Continue to cook, uncovered and stirring often, until polenta is soft and smooth, about 3 minutes. Off heat, stir in Parmesan and pepper.

Step 4

Pour polenta into prepared pan and smooth top. Let cool at room temperature for 30 minutes, then cover with plastic wrap and refrigerate until firm, at least 1 hour and up to 2 days.

Step 5

Adjust oven rack to lowest position and heat oven to 375 degrees. Brush nonstick rimmed baking sheet with remaining ¼ cup olive oil. Run small knife around edge of polenta, flip polenta out onto cutting board, and remove parchment. Slice polenta into 4 squares, slice each square on the diagonal into triangles, and pat dry with paper towels.

Step 6

Transfer polenta to prepared baking sheet and bake until triangles are browned and crisp on bottom, rotating pan halfway through cooking, about 45 minutes. Serve.