Polenta Crostini 3 Ways

Last Updated on February 11, 2021

Polenta Crostini topped 3 Ways - This is a unique and gluten free appetizer; perfect party food!

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

Ingredients:

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

 

Directions:

 
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 sheet pan 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 sheetpan on top (right side up.)
 
Polenta Crostini
 
Press down on the sheet pan until the polenta is about 1 cm thick.
 
Refrigerate for at least an hour.

Preheat the oven to 375 degrees F.

Invert the sheet pans and remove the top sheet pan 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

Polenta Crostini

Ingredients

  • 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

Instructions

  1. Bring the salt and water to a boil in a large saucepan over high heat.
  2. Gradually add the cornmeal in a thin stream, whisking continuously.
  3. Reduce the heat to medium and stir with a wooden spoon until the mixture is very thick, about 4-5 minutes.
  4. Remove from the heat, and stir in the Parmesan, thyme and black pepper.
  5. Cover the back of a baking sheet with parchment paper and spread the polenta over it as evenly as possible.
  6. Cover the polenta with another sheet of parchment paper and place another baking sheet on top (right side up.)
  7. Polenta Crostini
  8. Press down on the baking sheet until the polenta is about 1 cm thick.
  9. Refrigerate for at least an hour.
  10. Preheat the oven to 375 degrees F.
  11. Invert the baking sheets and remove the top baking sheet and parchment paper.
  12. Polenta Crostini
  13. Cut out circles from the polenta using a glass.
  14. Bake the polenta circles until they just start to brown, about 12 minutes.
  15. Top with toppings if desired and serve warm.

Nutrition Information:

Serving Size:

1 grams

Amount Per Serving: Unsaturated Fat: 0g
 
 

Polenta Crostini topped 3 Ways - This is a unique and gluten free appetizer; perfect party food!

Polenta Crostini with Ricotta & Roasted Tomatoes

Ingredients:

Polenta Crostini Recipe (Above)
1 Pint Cherry Tomatoes
Extra Virgin Olive Oil
Black Pepper
Sea Salt

 

Roasted Tomatoes

Directions:

Preheat the oven to 400 degrees F.

Toss the tomatoes lightly with olive oil on a sheet pan.

Spread them out into a single layer and sprinkle generously with salt and pepper.

Roast for 15 to 20 minutes, or until the tomatoes are soft.

Top the Prepared Polenta Crostini with spoonfuls of Ricotta and roasted tomatoes.

 

Polenta Crostini

 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 topped 3 Ways - This is a unique and gluten free appetizer; perfect party food!

Polenta Crostini Poppers

Ingredients:

Prepared Polenta Crostini
Cream Cheese
Jalapeno Pepper Rings

 

Directions:

Top Polenta Crostini with a spoonful of cream cheese and 1-2 jalapeno rings.

  Polenta Crostini

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 topped 3 Ways - This is a unique and gluten free appetizer; perfect party food!

Polenta Crostini with Parmesan and Roasted Red Peppers

Ingredients:

Freshly Grated Parmesan Cheese
Roasted Red Peppers
Parsley (Optional)

 

Directions:

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.

 

Polenta Crostini

Enjoy!

 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

30 thoughts on “Polenta Crostini 3 Ways

  1. I haven’t made polenta before, but have heard of it. That’s a great idea for gluten-free appetizers!

  2. I haven’t had polenta in quite some time…not sure about the sour cream, I’m not the biggest fan. But they really do look yummy!

  3. I’ve never eaten polenta, which is surprising because I do tend to be willing to try any and all foods; a co-worker used to bring it to work a lot.
    That being said, I’m sure I will make this recipe.

  4. I wanna move next door & be your neighbor :).. never heard of these before but didn’t stop me from wanting to claw my way through the monitor for a bit 🙂

  5. I think these Polenta Crostini would be the basis for wonderful appetizers as you have shown. Thank you for this recipe.

  6. I have never baked polenta and have only eaten it in porridge form. This is an AMAZING gluten-free option with so many possibilities!

  7. Thanks so much for stopping by The Wednesday Roundup Link Party! These all look fantastic! Congrats on being on of our featured picks! This post is now pinned onto The Wednesday Roundup Pinterest Board! Hope to see you again next week!

  8. These were easier to make than I first thought.I will be making these for the Christmas party ad I bet they will be a hit.

  9. I’ve always wanted to try Polenta….these appys are just the thing to have when my girl friends come over. They sound tasty and look delicious.

  10. these look amazing!!!!!! i have never tried anything like this before but they look perfect to have when i have company over for Christmas 🙂

  11. I love that this is gluten free (my father has celiac) and that this is easy to make. Thank you for sharing!

  12. This is a great gluten-free alternative or just for people who want a break from bread. Shrimp would taste great on this as well. It would be a new take on shrimp and grits.

  13. This is one of my favourite appetizer recipes I have seen in a long time. It’s simple but elegant. I haven’t seen many recipes that use polenta and I really like the feel of this recipe.

  14. We made these last year and they were such a big hit at our Christmas party, they are once again on the list for this year,thanks so much !!

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