Polenta crostini with broccoli and anchovies are one of those rustic and tasty recipes that can be prepared quickly and solve dinner without complications. All you need are slices of polenta, some broccoli florets, anchovy fillets, and a bit of provolone to create a simple yet flavorful dish, perfect for colder days. Once assembled, the crostini go into the oven just long enough to get crispy, becoming golden on the outside and gooey inside.
It’s a recipe I often prepare when I have leftover polenta or when I want a different idea for an appetizer or a casual dinner. These crostini are easy and quick, always a hit, and suitable for many occasions. Try them and you’ll see how irresistible they are fresh from the oven.
Here are more tasty and quick ideas:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven, Stove
- Seasonality: Winter
Ingredients
- 18 oz cooked polenta
- 5 oz broccoli (florets)
- 3.5 oz provolone
- 10 fillets anchovies in oil
- chili pepper (to taste)
- extra virgin olive oil
- salt
Tools
- Baking sheet
- Parchment paper
- Pot
- Strainer
Preparation
Cut the polenta into slices, place them on a baking sheet and put them in the oven at 375°F for about 10 minutes, so they form a crust and dry out.
Wash the broccoli florets and boil them in salted water for 5-6 minutes. Drain them, transfer to a bowl, and season with a pinch of salt and a drizzle of oil.
Cut the provolone into thin slices, drain the anchovy fillets from excess oil.
Remove the polenta from the oven and place the provolone, broccoli florets, and anchovy fillets on each slice. Add a pinch of chili pepper if desired.
Put the baking sheet back in the oven, at 400°F or under the grill, and bake for another 5-10 minutes, or until the cheese has melted.
Polenta crostini with broccoli and anchovies are ready, serve them hot as an appetizer or as a second course.
Tips and Notes
You can steam the broccoli instead of boiling them for about 10 minutes.
You can substitute the provolone with another cheese of your choice, as long as it melts well in the oven.
You can add sun-dried tomatoes or cherry tomatoes cut in half to the crostini.
FAQ (Questions and Answers)
Can I use fresh polenta?
Sure, you can prepare polenta with 200-250 g of pre-cooked cornmeal. Then let it cool, slice it, and proceed with the recipe.
