The polenta crostini with gorgonzola, pears, and walnuts are a delicious vegetarian appetizer (or second course). Polenta is very versatile and can be paired with different toppings and combinations, allowing you to unleash your creativity. This time, I opted for making crostini topped with gorgonzola, slices of pear, and walnuts. A mix of flavors and taste that will surprise everyone at the table!
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Recipes with Polenta
Crostini and Tartines – For Aperitifs and Appetizers
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 6 Pieces
- Cooking methods: Stovetop
Ingredients
- 7 oz Coarse Cornmeal
- 2 cups Water
- to taste Extra Virgin Olive Oil
- to taste Salt
- 3 oz Gorgonzola
- 1 Pear
- to taste Walnut Kernels
- to taste Honey (optional)
Preparation
To make the Polenta Crostini, prepare the polenta with boiling water and gradually add the cornmeal; add a pinch of salt and a drizzle of extra virgin olive oil. Cook while stirring occasionally, ensuring no lumps form.
Once ready, spread the polenta in a rectangular baking dish (or loaf pan) and let it cool down.
When the polenta is cold, cut it with a knife into rectangular slices about 3/4 inch thick.
Place the slices of polenta on a hot and lightly greased grill; toast them on both sides.
Spread gorgonzola on each crostino, add thin slices of pear, and coarsely chopped walnuts. Serve, if desired, with honey, and enjoy!
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