Roasted Polenta

I first made soft polenta as per the Zuni instructions (page 191), and then I spread some olive oil in a small pyrex pan, and added it to about 1 inch. I was impressed at how well it set up. The next night, I cut it into irregular triangles, brushed with olive oil, and roasted at the 275ËšF recommended. It was supposed to be crunchy on the outside after 30 minutes, but really, it had not changed at all. I moved the heat to 325, then 350, and finally 375. I ended up cooking it about twice as long as suggested.

The final product was as suggested: crunchy outside and very tender inside. Somehow I felt they were greasy, undoubtedly my fault, I must have brushed on too much olive oil.

I would be very interested to hear if anyone else thinks these need to be cooked at the higher temperature.