When it comes to apps it can be a challenge to come up with gluten free options. These Polenta Crostini’s are the perfect answer and easily customizable for different flavours, plus I just love their crunchy exterior and soft insides.
Polenta is cornmeal boiled into a porridge, and eaten as is or baked, fried or grilled. Growing up my dad would often fry up Polenta cakes and serve them for breakfast smothered in corn syrup. Yum!
Polenta Crostini Recipe
2 teaspoons salt
1 cup cornmeal (medium or coarse work best)
1 cup freshly grated Parmesan
1 tbsp ground thyme
1 tsp Black pepper
Preheat the oven to 375 degrees F.
- 4 cups water
- 2 teaspoons salt
- 1 cup cornmeal medium or coarse work best
- 1 cup freshly grated Parmesan
- 1 tbsp ground thyme
- 1 tsp Black pepper
- Bring the salt and water to a boil in a large saucepan over high heat.
- Gradually add the cornmeal in a thin stream, whisking continuously.
- Reduce the heat to medium and stir with a wooden spoon until the mixture is very thick, about 4-5 minutes.
- Remove from the heat, and stir in the Parmesan, thyme and black pepper.
- Cover the back of a baking sheet with parchment paper and spread the polenta over it as evenly as possible.
- Cover the polenta with another sheet of parchment paper and place another baking sheet on top (right side up.)
- Polenta Crostini
- Press down on the baking sheet until the polenta is about 1 cm thick.
- Refrigerate for at least an hour.
- Preheat the oven to 375 degrees F.
- Invert the baking sheets and remove the top baking sheet and parchment paper.
- Polenta Crostini
- Cut out circles from the polenta using a glass.
- Bake the polenta circles until they just start to brown, about 12 minutes.
- Top with toppings if desired and serve warm.
Polenta Crostini with Ricotta & Roasted Tomatoes
Polenta Crostini Recipe (Above)
1 Pint Cherry Tomatoes
Extra Virgin Olive Oil
Preheat the oven to 400 degrees F.
Toss the tomatoes lightly with olive oil on a sheet pan.
Roast for 15 to 20 minutes, or until the tomatoes are soft.
Top the Prepared Polenta Crostini with spoonfuls of Ricotta and roasted tomatoes.
The idea for the Poppers happened last minute as I was topping with the other flavours. I realised I had cream cheese and homemade jalapeno rings and knew I had to make it happen.
Polenta Crostini Poppers
Prepared Polenta Crostini
Jalapeno Pepper Rings
Top Polenta Crostini with a spoonful of cream cheese and 1-2 jalapeno rings.
The last flavour combination is easy to put together. You can go to the trouble of roasting your own red peppers but you can also buy prepared roasted red peppers that make putting this together a cinch.
Polenta Crostini with Parmesan and Roasted Red Peppers
Freshly Grated Parmesan Cheese
Roasted Red Peppers
Prepare Crostini as directed above.
Sprinkle polenta crostini generously with Parmesan while still on sheet pan.
Place under broiler for 3-4 minutes, or until cheese browns slightly.
Top with Roasted Red Peppers and a sprinkle of Parmesan cheese.
Garnish with a sprig of Parsley.
If you love corn, check out some of my friends recipes for inspiration!
Grilled Corn on the Cob with Cilantro Butter & Lime from A Pretty Life in the Suburbs
Mexican Chicken Tamales from Family Food and Travel