Baked Garlic Herb Polenta Squares

Note: Roast a head of garlic ahead of time. Preheat oven to 375ºF. Cut the top off the garlic to expose the cloves and drizzle the top with olive oil. Sprinkle it with salt as well, then wrap it in foil. Roast it for 1 hour, then refrigerate it and use it as you need it!

Get out a medium saucepan and an 8 x 8 baking dish. Spray baking dish with cooking spray. Combine milk, chicken stock, roasted garlic and herbs in the saucepan and bring it to a gentle boil over medium high heat. Whisk a few times to stir it all together. Then slowly pour in the polenta while you continue to whisk. Keep whisking while polenta cooks, about 3 minutes. Once it is cooked, remove pot from heat and stir in the salt and asiago.

Spread mixture into a packed, even layer in the baking pan and refrigerate it uncovered for 30 minutes. This will make it firm and set for baking. When 30 minutes is almost up, preheat oven to 400ºF and line a baking sheet with foil. Spray foil with more cooking spray.

Take out the chilled tray of polenta and cut it into 12 squares. Remove from the pan and transfer to the baking sheet. Bake for 20–25 minutes until they become slightly crisp on the outside and creamy on the inside.

Serve immediately with marinara or ketchup for dipping!