POLENTA CROSTINI
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 2h
Yield 48 crostini
Number Of Ingredients 7
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
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Taller Mungai
[email protected]I tried making these polenta crostini, but they turned out really bland. I think I must have done something wrong.
Ahsan Ghouri
[email protected]These polenta crostini were a bit too dry for my taste. I think I would have liked them better if I had used a creamier polenta.
Javion Thompson
[email protected]I'm not a big fan of polenta, but these crostini were pretty good. The crispy polenta rounds were a nice contrast to the creamy toppings.
Losu Francis
[email protected]These polenta crostini are a great way to use up leftover polenta. They're also a great way to get your kids to eat their vegetables.
Nangolo Titus
[email protected]I love the crispy texture of the polenta crostini. They're the perfect vehicle for all sorts of delicious toppings.
Hamid Mughal
[email protected]I've made these polenta crostini several times now, and they're always a hit. They're the perfect appetizer or snack.
Rifat Khin
[email protected]These polenta crostini are a great way to impress your guests. They're easy to make, but they look and taste like they came from a restaurant.
Yourgay Salgado
[email protected]I'm not a very experienced cook, but I was able to make these polenta crostini without any problems. They turned out great!
Cepha Thorms
[email protected]These polenta crostini are the perfect way to use up leftover polenta. They're also a great way to sneak some extra vegetables into your diet.
Amar Rokaya
[email protected]I love how versatile these polenta crostini are. I've tried them with different toppings, and they're always delicious.
Tarek Hosen
[email protected]These polenta crostini were a great appetizer for my party. They were easy to make ahead of time, and everyone loved them.
Jane Lopez
[email protected]I'm not a huge fan of polenta, but these crostini changed my mind! The polenta was crispy on the outside and creamy on the inside, and the toppings were all delicious.
Tyson Allison
[email protected]These polenta crostini were so easy to make and turned out so delicious! I used a store-bought polenta mix to save time, and the crostini were still crispy and flavorful.
mary njuguna
[email protected]Polenta crostini were a hit with my family! The crispy polenta rounds were the perfect base for the flavorful toppings. I especially loved the combination of the creamy goat cheese and the tangy tomato salsa.