Crostini Di Polenta
Submitted by jblake
Crispy baked polenta triangles topped with roasted red peppers, fresh basil, and Parmesan. A light, low-fat Italian appetizer with golden crunch and creamy center.
YIELD
6 servingsPREP
35 minCOOK
30 minREADY
3 hrsForget frying. These polenta crostini get their crunch from a hot oven and come out golden, crispy on the outside with a creamy, cheesy center.
Cornmeal simmers in chicken broth with sauteed onion and Parmesan until thick, then gets spread into a pan and chilled until firm enough to slice into triangles. A quick bake on both sides and they’re ready for topping.
Roasted red peppers and fresh basil keep things light and bright. The whole thing is low-fat but doesn’t taste like it.
Serve warm or at room temperature. These are as happy on a cocktail party platter as they are next to a bowl of soup.
Chef Tips
- Spray the foil well before spreading the polenta or you’ll be peeling it off in pieces
- Bake on the bottom rack first to get a solid crust on the underside before flipping
- Cut the polenta into triangles, not squares. They look sharper and are easier to pick up
- Make the polenta base a day ahead. It firms up even better overnight in the fridge
Ingredients
Directions
Sauté onion in a 4-quart saucepan coated with cooking spray over low heat until tender, about 5 minutes.
Stir in broth.
In a seperate bowl combine water and cornmeal; stir into the broth and cook, stirring until mixture boils and is thick, about 10 minutes.
Add cheese and salt to taste.
Line a 9×9 inch baking pan with foil; spray foil with cooking spray.
Add polenta and spread in a smooth layer with a spatula.
Refrigerate until cold and firm, about 2 hours.
Turn polenta out of pan and peel off foil.
Cut into triangles.
Preheat oven to 425℉ (220℃).
Spray a non-stick baking sheet with cooking spray.
Arrange triangles on pan without touching.
Bake on bottom rack until browned on bottom, about 15 minutes.
Turn and bake until browned and crisp.
Meanwhile cut peppers into even portions.
Sprinkle with herbs.
Arrange on top of each triangle.
Serve warm or at room temperature.
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