The polenta crostini with cheese and tomatoes are a great recycling recipe during the fall and winter seasons.
But they are a treat I prepare specifically every time I have friends over.
An appetizer for an aperitif or a buffet dinner, they are prepared really quickly and even in advance, and they are perfect.
The version with cheese and sun-dried tomatoes, but you can experiment with combinations like fontina and ham, gorgonzola and walnuts, or Philadelphia and tuna, and many more.
Try preparing them yourself, and you will see you’ll fall in love and make a different version each time.
White polenta is much more delicate in flavor, so it lends itself well to being stuffed with whatever you like, even ham and figs.
It must be fabulous on a polenta crostini, pairing very different flavors, such as bacon and figs, radicchio and sausage, right?
Let’s find out right after the photo how to prepare these polenta crostini with cheese and tomatoes!!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Stovetop, Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for polenta crostini with cheese and tomatoes
- 8.8 oz instant polenta (white)
- 4.2 cups water
- 1 tbsp extra virgin olive oil
- 1 pinch salt
- 7 oz fontina
- 3.5 oz sun-dried tomatoes in oil
Tools
- 1 pot
How to prepare polenta crostini with cheese
Prepare the polenta crostini with cheese by boiling 1 liter (4.2 cups) of lightly salted water with the oil.
Once boiling, add the polenta gradually while constantly stirring with a wooden spoon to prevent lumps.
Continue to stir until you achieve the desired consistency.
At this point, you can pour the polenta into a low and wide baking dish, leveling the surface, or into a loaf pan.
Let it set, which will take about 1 hour.
Remove it from the mold if you used the loaf pan and then cut it into slices of just under 1 cm (about 0.4 inches).
If you used a low baking dish, just cut squares or rectangles of the same size.
Also, slice the cheese thinly, then lightly oil a grill pan.
Brown the polenta slices on one side, and as soon as you flip them, distribute the cheese on top, which will melt with the heat.
In the meantime, chop the sun-dried tomatoes in oil, and once all the crostini are ready, sprinkle a tablespoon of tomatoes over each crostino and…
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How to store polenta crostini with cheese
Polenta crostini with cheese can be stored in an airtight container for 1 day in the refrigerator and then reheated in a pan.
Other recipes
If you want to see other types of recipes, you can return to HOME.
Wine Pairings
I suggest accompanying the polenta crostini, if paired with sausages (luganiga as it’s called in the North) with a Barbera d’Asti.
