Cheesy Baked Polenta with Mixed Herbs

I used to eat polenta all the time.  And then, I sort of forgot about it.

Seeing this recipe in my cookbook of the week, Sheet Pan Suppers, reminded me that I really need to get back into polenta.

This recipe is super easy and a delicious side dish.  The polenta gets nice and crispy on the outside, but super creamy on the inside.  The parmesan cheese adds a nice, salty kick.

I made 1 or 2 small modifications, so if you are following Weight Watchers - only 5 smartpoints per serving, which is 4 slices!

I had it for dinner with some zoodles and avocado and a fried egg.  It was absolutely filling and delicious!

Cheesy Baked Polenta with Mixed Herbs
Serves 4
5 Smartpoints per serving

Olive oil cooking spray
1 tube precooked polenta, cut into 16 slices
1 tbsp. extra virgin olive oil
1/2 tsp. kosher salt
1/2 tsp. freshly ground cracked black pepper
1/4 grated Parmesan cheese
1/4 mixed fresh thyme and chives (or herbs of choice!)

Preheat oven to 400.  Spray a sheet with the olive oil spray.  Space out the polenta rounds evenly on the pan.  With a brush, brush each slice with olive oil.  Sprinkle with the salt and apper.

Bake for 20 minutes, flipping the polenta about halfway through.

Remove from oven and sprinkle with cheese and herbs.  Return to oven for about 5 minutes, or until cheese is melted.

(I stored the leftovers in the fridge, and just reheated in the oven - they were great!)