Optional Add Ins: Cannellini beansarugula, grilled chicken or fish
Instructions
Bring water to a boil then slowly whisk in instant polenta. Continue to whisk until thickened and pulling away from the sides of the pan. Transfer polenta to an 8x8-inch square pan that has been lightly brushed with olive oil. Allow to cool in the fridge for at least an hour, or until firm.
Preheat oven to 350 degrees.
Turn polenta out onto a cutting board and slice into small wedges. Lightly brush a baking sheet with extra virgin olive oil. Spread polenta on baking sheet and brush tops of polenta with a little additional olive oil and sprinkle with salt and pepper. Bake for 30 minutes, turning polenta halfway through.
Allow polenta to cool thoroughly (it will continue to crisp while it cools).
Halve the cucumber lengthwise, remove seeds, and chop into thin half-moon slices.
Halve tomatoes, remove seeds and innards, and chop into small wedges.
Tear basil leaves into small pieces.
Combine the olive oil, balsamic, oregano, garlic, salt and pepper and whisk thoroughly until vinaigrette is formed.
Toss cooled polenta, cucumbers, tomatoes, basil, and vinaigrette until thoroughly coated. Refrigerate for about an hour, allowing flavors to sit and marinate a little!