The polenta crostini with cheese freshly grated and raspadura flakes are simple and tasty appetizers with the addition of cherry tomatoes and rosemary sprigs, 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 enhance these polenta crostini, I used both freshly grated cheese, raspadura flakes, and pieces of cheese from the company Lodigrana Bella Lodi
Bella Lodi, a matured cheese with a black rind, originates from the great and deep-rooted cheese tradition of Lodi grana, 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: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Polenta Crostini with Cheese
- 7 oz Instant Polenta
- 2.5 cups Water
- 2 tsps Salt
- 1 tbsp Olive Oil
- 4 tbsps Grated Parmesan
- to taste Grated Parmesan
- 2 Cherry Tomatoes
- sprigs Rosemary
- to taste Raspadura Flakes
- drizzle Olive Oil
- to taste Bella Lodi Cheese
Tools
- 1 Pot
- 1 Stovetop
- 1 Baking Tray
- 1 Oven
Preparation for Polenta Crostini with Cheese
Bring the water to a boil in a pot, add salt, add the oil and then slowly pour in the polenta, always stirring to avoid lumps.
Cook for a few minutes as written on the package, from 3 to 5 minutes. At the end of cooking, add the grated Parmesan, 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 put in the fridge to cool or for a few minutes in the freezer.Take the polenta out of the fridge, with the help of a cutter or cut with a knife, make the crostini, garnish them with grated Parmesan, pieces of tomato, raspadura flakes, rosemary sprigs, and a drizzle of oil. If you prefer, you can toast them on a grill before garnishing.
Pass the tray in the oven under the grill to brown the crostini, for about 15 minutes.
When the polenta crostini with cheese are golden, take them out of the oven, garnish them again with cheese flakes, serve them as an appetizer accompanied by cheese or others.
Anna recommends…
For the preparation of crostini, you can use any type of polenta. I used instant polenta, very quick, but of course, you can use white polenta, coarsely-ground polenta, or already leftover from other recipes.
Can I garnish the crostini with something else?
Yes, of course, you can garnish according to your taste with other ingredients and other cheeses.
