Polenta Crostini
  • 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
  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.