The polenta crostini with fresh grated cheese and raspadura flakes are simple and tasty appetizers with the addition of cherry tomatoes and sprigs of rosemary, they are truly delicious and inviting.
Taking advantage of this spring period when the temperatures have dropped significantly, and to use up some leftover polenta from this winter, here is this simple recipe accessible to everyone, to start a lunch or dinner with this truly appetizing appetizer.
To accompany and flavor these polenta crostini I used both grated fresh cheese, raspadura flakes, and pieces of cheese from the company Lodigrana Bella Lodi.
Bella Lodi, aged cheese with a black rind, comes from the great and deep-rooted cheesemaking tradition of grana lodigiano, it is a high-quality cheese, lactose-free, because it is made with certified milk.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 4 people
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Polenta Crostini with Cheese
- 1 cup Instant Polenta
- 2.54 cups Water
- 2 teaspoons Salt
- 1 tablespoon Olive Oil
- 4 tablespoons Grated Grana Cheese
- to taste Grated Grana Cheese
- 2 Cherry Tomatoes
- sprigs Rosemary
- to taste Raspadura Flakes
- drizzles Olive Oil
- to taste Bella Lodi Cheese
Tools
- 1 Pot
- 1 Stove
- 1 Baking Tray
- 1 Oven
Preparation for Polenta Crostini with Cheese
Bring the water to a boil in a pot, add salt, pour the polenta slowly while stirring constantly to prevent lumps.
Cook for a few minutes as written on the package, from 3 to 5 minutes. At the end of cooking, add the grated grana cheese, mix well, and then pour the mixture into a baking tray lined with parchment paper and greased with oil. Level well with the back of a spoon and then place in the fridge to cool or for a few minutes in the freezer.Take the polenta out of the fridge, using a mold or cut with a knife, make the crostini, top them with grated grana, pieces of tomato, raspadura flakes, sprigs of rosemary, and a drizzle of oil. If you prefer, you can toast them on a grill before topping.
Place the tray in the oven under the grill to toast the crostini, for about 15 minutes.
When the cheese polenta crostini are golden, remove them from the oven, top them again with cheese flakes, and serve them as an appetizer accompanied by cheese or other.
Anna recommends…
For the preparation of the crostini, you can use any type of polenta. I used instant polenta, which is very quick, but naturally, you can use white polenta, coarse polenta, or any leftover from other recipes.
