The polenta crostini with artichokes and ham are a simple yet flavorful appetizer, perfect for any occasion. The polenta base, browned in a pan or baked, stays crispy on the outside and soft inside. Ideal for an aperitif, a buffet, or an informal dinner, they lend themselves to endless variations, easily adapting to available ingredients. Today’s version features artichokes, ham and smoked scamorza, but they are also delicious with mushrooms and gorgonzola for a stronger flavor, with speck and scamorza for a smoky note, or with olives and cherry tomatoes or grilled zucchini. Below, let’s see together how to prepare these delicious polenta crostini:
Other similar recipes :
- Difficulty: Easy
- Preparation time: 15 Minutes
- Cooking time: 20 Minutes
- Portions: 15 Pieces
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 1 1/4 cups cornmeal (for polenta)
- 2 1/2 cups water
- to taste salt
- 4.2 oz smoked scamorza
- 3.5 oz cooked ham
- 1.4 oz grated Parmesan (about 1/3 cup)
- 5.3 oz artichoke hearts (about 1 cup)
Preparation
Pour the water into a large pot, add a pinch of salt and bring to a boil, reduce the heat and add the cornmeal little by little.
Stir vigorously with a whisk to avoid lumps and continue cooking for about 30–40 minutes, stirring often until you get a thick, compact consistency that easily comes away from the sides of the pot.
Pour the polenta into an oiled baking dish, level with a spatula until it reaches a thickness of about 3/8–5/8 inch (about 1–1.5 cm) and let it cool completely until it solidifies.
Cut the polenta into squares about 1 1/2 x 1 1/2 inches, place them on a baking sheet and put a piece of scamorza on each.
Bake at 392°F for about 10 minutes to let the cheese melt, and meanwhile prepare the artichokes. Remove the tougher outer leaves, trim the tips, peel the stem, halve the artichokes, remove the inner “choke” and take out the hearts.
Soak them in water acidified with lemon, then cut them into wedges and cook them in a pan with a drizzle of oil and a clove of garlic. Add a splash of water and cook until tender.
Take the crostini out of the oven, top them with the cooked ham and the artichokes, finish with a sprinkle of grated Parmesan and return to the oven using the broil function for 2–3 minutes.
Remove from the oven and let cool slightly. Serve the polenta crostini with artichokes and ham immediately.
Bon appétit… and see you in the next recipe!
If you try this recipe, be sure to tag #ipasticcinidinina on Instagram so I can see it and share it with the community.
