Polenta and Artichoke Crostini, a delicious and tasty appetizer. And let’s not forget that it’s also gluten-free: which seems like a great advantage to me. With its characteristic yellow color, cornmeal does not contain gluten and is therefore suitable for those with celiac disease and gluten intolerance. It’s a nutrient-rich food that benefits the body. With just 3 ingredients, today we prepare a very quick appetizer using an air fryer, if you buy pre-cooked polenta ready to slice. Otherwise, you can prepare the polenta, and if you have leftovers, use them. I often make more than needed, as usual, but nothing goes to waste. While still warm, place it in a rectangular dish: when needed and it has cooled, it will be easier to slice.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Air Frying
- Cuisine: Italian
- Seasonality: All Seasons, Fall, Winter
- Energy 137.33 (Kcal)
- Carbohydrates 23.40 (g) of which sugars 0.48 (g)
- Proteins 5.06 (g)
- Fat 3.15 (g) of which saturated 2.01 (g)of which unsaturated 1.07 (g)
- Fibers 2.48 (g)
- Sodium 180.33 (mg)
Indicative values for a portion of 122 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Preparing Polenta Crostini
- 1 lb lbs polenta, cooked
- 1 artichoke (already cooked)
- 1.41 oz Parmesan cheese (in flakes)
Tools for Preparing Polenta and Artichoke Crostini
- Air Fryer
- Cutting Board
Steps for Preparing Polenta Crostini
Sometimes, without realizing it, we have a world of food at home, in the pantry, or fridge that, on their own, we might not enjoy much, but when assembled together, they become delicacies. This is my case: a leftover of cold polenta from a couple of days ago, sliced, becomes a quick and gluten-free appetizer, practically for everyone. I also had a Roman-style artichoke that, somehow, remained from the day before, but you can use other vegetables, like sautéed chicory, or sautéed mushrooms, or any other type you have ready.
Slice the cold polenta into not-too-thin slices.
You can prepare it yourself, otherwise, the pre-cooked and packaged one will work fine.
Place the sliced polenta in the air fryer.
Season with a pinch of salt and a drizzle of extra virgin olive oil. Cook in oven mode for 8 minutes.
After the time has elapsed, remove the polenta from the air fryer, place it in a pan, and top with previously cooked and sliced artichoke pieces and thin slices of Parmesan.
Put back in the air fryer in grill mode for 3 minutes, enough time to melt the Parmesan.
Here are the polenta and artichoke crostini, to be served immediately while hot.
Tips
I would also like to recommend this fantastic white polenta with lentil ragout recipe of mine.
https://blog.giallozafferano.it/vaipinacucina/ricetta-polenta-bianca-con-ragu-di-lenticchie/
FAQ
What grain, besides corn, is gluten-free?
Rice, certainly the most consumed food in the world, is among the many gluten-free grains, like buckwheat, quinoa, millet, and amaranth.
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