The polenta crostini is one of those no-fuss appetizers perfect for impressing someone at the table! Tasty, visually appealing, perfect to serve in any season because it can be topped in a thousand ways!
I’m a lover of polenta and often prepare delicious bruschetta to offer not only during aperitifs or appetizers but also to enjoy as a main dish, for lunch or dinner.
And if I’m in a hurry, I indulge in some super clever polenta bruschetta! I use pre-cooked polenta blocks that I can keep in the pantry and use as needed!
On this occasion, I decided to top the grilled polenta crostini with broccoli, anchovies, and salted ricotta. Their taste is simply delightful! Exceptional!
The polenta crostini is easy and quick to prepare if we choose to use, as I did, the ready-made polenta. Of course, we can also make it at home, knowing it will take more time, the important thing is to plan ahead.
I decided to top these gluten-free bruschetta with sautéed broccoli along with anchovies and a bit of chili pepper. To complete it, a nice grating of salted ricotta and it’s ready for the table! A great alternative for those who don’t eat bread but still want to enjoy something tasty.
If you don’t like broccoli and not even ricotta, prepare them with turnip greens, anchovies, and provola! Or with crumbled sausage instead of anchovies.
For a vegetarian or vegan version, I recommend reading my suggestions at the end 😉
And if you like polenta, try this baked version, it’s a real treat!
If you’re in a rush and don’t have time to cook, in ten minutes you’ll bring really tasty polenta crostini to the table! Let’s see how to prepare them together!
But first, I’ll leave you with some delicious ideas for successful appetizers and aperitifs!
Puff pastry swirls with mushrooms, cooked ham, and provola
Savory puff pastry croissants with salmon and arugula
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 2 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 10.5 oz polenta, cooked
- 5.3 oz broccoli (weight after cooking)
- 1 jar anchovies in oil (or anchovies, drained weight 44 grams)
- to taste extra virgin olive oil
- 1.1 oz salted ricotta
- to taste salt
- 1 clove garlic
- to taste chili pepper (fresh or powder)
Tools
- Cutting board
- Knife
- Pan
- Ladle
Steps
As I mentioned, I used a block of pre-cooked polenta because I needed to prepare a last-minute lunch!
Of course, if you prefer, you can buy cornmeal for polenta and prepare it following the instructions on the package, especially for the amount of water to use.
In this case, I recommend preparing it the night before, putting it in a rather low and wide baking dish and letting it solidify overnight in the fridge. The next day, cut it into squares and proceed with the recipe.
Regarding the broccoli, I had them in the freezer. I usually prepare a nice stock of broccoli to have always available.
I buy them fresh, clean them, and boil them, keeping them still somewhat al dente.
I let them cool and drain, then put them in pre-weighed food bags to use the amount I need.
When needed, I take them out of the freezer, put them in a microwave-safe container, and defrost them in a few minutes before quickly tossing them in a pan.
Or I let them defrost the night before in the fridge and then sauté them for a few moments with a bit of olive oil, chili pepper, and a clove of garlic, depending on the preparation.
After these premises, I’ll tell you how I prepared this recipe knowing that it’s possible to use either fresh broccoli to cook at the moment or polenta flour to prepare, necessarily the night before.
After defrosting the broccoli, quickly toss them in a pan with a bit of oil, a sprinkle of dried chili pepper, and a clove of garlic.
Add half of the anchovies and let them cook for a couple of minutes. Taste and adjust the salt. Set aside the other half of the anchovies.
Take the polenta block, cut it into slices as thick as you prefer, and grill them on a baking sheet over medium heat.
When the polenta is grilled, place it on a serving plate and top it with the sautéed broccoli.
On each slice of polenta, add the remaining anchovies using a kitchen tweezers.
A generous grating of salted ricotta, which can be substituted with parmesan or pecorino cheese.
A drizzle of raw oil, a pinch of salt, and our gluten-free grilled polenta bruschetta are ready to go to the table!
I hope you’re tempted to try these delicious polenta crostini and make sure to visit me again soon!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
With the indicated quantities, I made 8 bruschetta (one in the photo is missing because it didn’t fit on the plate!) and they are sufficient for an aperitif for two people or to serve as a main dish for one person.
FAQ (Questions and Answers)
How can I top polenta bruschetta in a vegetarian version?
Instead of anchovies, we can use a soft cheese like stracchino, gorgonzola, or even stracciatella or burrata.
What do you recommend for a vegan version of these polenta crostini?
We can use some chickpea hummus to spread on the grilled polenta and then enrich it with your favorite seasonal vegetables like zucchini scapece in a light version, roasted peppers, grilled eggplants. A nice Tzatziki Sauce or a creamy Guacamole, with avocado slices and cherry tomatoes, is also great. A nice lentil ragù is perfect for accompanying polenta bruschetta.
What is the best cheese to pair with polenta bruschetta?
Definitely gorgonzola, fontina, provola, asiago, toma. Great also with stracchino, burrata, stracciatella.
I decided to prepare the polenta and made a double dose. How do I store cooked polenta without the topping?
It’s a good choice to make a bit more and store it in the fridge so you can prepare it again the next day, maybe with a different topping. In this case, the polenta must be completely cooled. The best way to store it would be vacuum-sealed. If not available, a plate covered with parchment paper (not aluminum) and then wrapped with food wrap works. Or in an airtight container, ensuring that no air gets inside. You can keep it in the fridge for about 2-3 days and use it in many ways. As always, before consuming it, check the surface; if there’s mold or a bad smell, discard it immediately.
What wines can I pair with these polenta bruschetta?
If you want to serve these bruschetta during a dinner aperitif, a fresh white or a slightly fresh red can be ideal. A Trebbiano d’Abruzzo, velvety and savory, could be an excellent choice. Or a light and refreshing Pinot Grigio, to contrast with the saltiness of the anchovies and ricotta. If you prefer a bolder pairing, you might try a dry rosé wine with fruity notes.
