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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Sithum Production
[email protected]These were delicious! I used a variety of toppings, including roasted vegetables, cheese, and herbs. They were all delicious!
sc66glide
[email protected]These were a bit bland, even with the toppings.
Anusha Ramjan
[email protected]These were a fun and easy snack to make. I used a variety of toppings, including roasted vegetables, cheese, and herbs. They were all delicious!
Fahdi Mhd
[email protected]I love polenta and these crostini were a great way to enjoy it. I used a variety of toppings, including roasted vegetables, cheese, and herbs. They were all delicious!
j laz
[email protected]Not bad, but not great either.
D
[email protected]These were so easy to make and they turned out perfect! I used a variety of toppings, including pesto, roasted red peppers, and crumbled goat cheese. They were a big hit at my party!
Svetlin Valentinov (SVET100110)
[email protected]I thought these were just okay. The polenta was a little too soft for my taste.
junaidalijunaidali junaidalijunaidali
[email protected]These were delicious! I made them for a party and they were a big hit. I will definitely be making them again.
Dakota Palazzolo
[email protected]Meh.
Badal Crestaw
[email protected]These were a great way to use up leftover polenta. I added some chopped sun-dried tomatoes and olives to the polenta before baking it, and they were a big hit!
Islamik song
[email protected]Not a huge fan of polenta, but these crostini were pretty good. The toppings helped a lot.
Zain Choudhary
[email protected]These were a fun and easy appetizer to make. I used a variety of toppings, including roasted vegetables, cheese, and herbs. They were all delicious!
Claudi Corriolan
[email protected]A bit bland, even with the toppings. Maybe I did something wrong?
ESRAT JAHAN
[email protected]I've never had polenta before, but I really enjoyed these crostini. The polenta was creamy and flavorful, and the toppings were a great complement.
Zenobia John
[email protected]These were so easy to make and so good! I will definitely be making them again.
Delonna Tracy
[email protected]Polenta crostini were a hit! I used roasted red peppers and goat cheese for my toppings, and they were delicious. The polenta was creamy and flavorful, and the crostini were crispy and held up well to the toppings.