Best 2 Polenta Crostini Recipes

**Polenta Crostini: A Culinary Journey of Flavors and Textures**

Polenta crostini is a versatile and delectable appetizer or snack that combines the rustic charm of polenta with the crispy elegance of crostini. Originating from the Northern Italian region of Lombardy, polenta is a dish made from coarsely ground cornmeal that has been simmered in water or broth until it reaches a creamy consistency. When spread over toasted bread and baked, polenta transforms into a golden-brown, slightly crispy crust that perfectly complements a variety of toppings. This article presents three distinct recipes for polenta crostini, each offering a unique flavor profile to tantalize your taste buds. From the classic combination of sautéed mushrooms and melted cheese to the tangy freshness of goat cheese and roasted tomatoes, and the savory blend of crumbled sausage and caramelized onions, these recipes showcase the versatility and adaptability of polenta crostini.

Here are our top 2 tried and tested recipes!

POLENTA CROSTINI

Polenta Crostini image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 2h

Yield 48 crostini

Number Of Ingredients 7

Ingredients

4 cups water
2 teaspoons salt
1/2 teaspoon freshly grated or ground nutmeg
1 cup fine grain polenta
1 cup freshly grated Parmesan
Freshly ground coarse black pepper
2 tablespoons minced fresh thyme leaves

Steps:

In a heavy saucepan, bring the water to a boil over high heat. Add 2 teaspoons salt and the nutmeg and reduce the heat to the medium. Add the polenta gradually, whisking constantly. Continue to whisk for 5 minutes as the mixture bubbles. Reduce the heat to low and cook, stirring occasionally, until the mixture begins to come away from the sides of the pan, about 10 minutes. Add 1/2 cup of the Parmesan cheese, 1 teaspoon thyme and 1/2 teaspoon pepper and stir to combine thoroughly.
Invert a rimmed baking sheet on a countertop and cover the surface with parchment paper. Spread the polenta out with a spatula into a smooth, even layer. Cover the polenta with another sheet of parchment paper. Place another baking sheet, right side up, on top of the parchment. With 2 hands, press down evenly on the top baking sheet until the polenta is 1/4 inch thick. The idea is to sandwich the polenta between 2 flat surfaces. Refrigerate for at least 1 hour or up to overnight.
Preheat the oven to 375 degrees F. Invert the baking sheets together. Remove the top baking sheet and the top layer of parchment paper. The smoother side of the polenta will be facing up. Cut the polenta into triangle about 2 inches long by 1 1/2 inches wide. Transfer the triangles to 1 or more baking sheets, spacing them 1/2-inch apart. Sprinkle about 1/2 cup of the remaining Parmesan cheese and the remaining thyme on top of triangles.
Bake the crostini until hot throughout and starting to brown, about 10 to 12 minutes. Turn the oven to broil and broil the crostini about 8 inches from the heat source until crispy and golden brown on top, about 3 minutes. Serve warm or at room temperature.
Calories: 21; Total Fat 0.5 grams; Saturated Fat: 0 grams; Protein: 1 grams; Total carbohydrates: 3 grams; Sugar: 0 grams Fiber: 0 grams; Cholesterol: 1 milligrams; Sodium: 123 milligrams

LAD'S POLENTA CROSTINI WITH MUSHROOM TOPPING

Lad's Polenta Crostini with Mushroom Topping image

I love polenta with mushroom topping, since I'm making Italian appetizers for Christmas,I decided to bake the polenta till crispy and cut into bite size pieces. You can also fry the polenta.

Provided by L D

Categories Vegetable Appetizers

Number Of Ingredients 13

Ingredients

4 c water
2 t salt
1 c fine grain polenta
1 c parmesan cheese
black pepper
2 t. thyme leaves
MUSHROOM TOPPING
olive oil
butter
onion,minced
garlic,minced
mushrooms,sliced thin
salt and pepper,to taste

Steps:

1. Bring water to boil. Add salt,reduce heat to medium heat gradually add polenta,whisking constantly. Whisk 5 minutes. Reduce to low,stir occasionally 10 minutes . Add 1/2 c cheese,1 t. thyme and 1/2 t pepper. Stir throughly. Pour into a a baking sheet,cover with wax paper cover with another baking sheet on top. Chill overnight. Cut into bite size shapes. Bake 375 degrees 10-12 minutes. Broil 18 inches 3 minutes until crispy and brown. Top with mushrooms. Mushroom Topping: heat olive oil and butter,add onions,garlic and mushrooms until mushrooms are tender,season with salt and pepper.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your polenta crostini.
Don't overcook the polenta. It should be creamy and tender, not mushy.
Let the polenta cool slightly before spreading it on the crostini. This will help it to hold its shape.
Be generous with the toppings. The more toppings you add, the more flavorful your crostini will be.
Serve the crostini warm or at room temperature. They're best when eaten fresh, but you can also make them ahead of time and reheat them in the oven.

Conclusion:

Polenta crostini are a delicious and easy-to-make appetizer or snack. They're perfect for parties or potlucks, and they can also be served as a light meal. With so many different variations to choose from, there's sure to be a polenta crostini recipe that everyone will enjoy. So next time you're looking for a quick and tasty bite to eat, give polenta crostini a try!