The baked polenta crostini are a great alternative to pan-seared polenta crostini. Baking them makes them more convenient and versatile because they require less attention in the oven. Unfortunately, due to the type of cooking, they are less crispy and toasted. I use them for all those recipes that can be served hot at the table.
If you like polenta, don’t forget to read the recipe
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 237.30 (Kcal)
- Carbohydrates 36.46 (g) of which sugars 0.41 (g)
- Proteins 4.08 (g)
- Fat 8.69 (g) of which saturated 5.42 (g)of which unsaturated 2.94 (g)
- Fibers 3.10 (g)
- Sodium 588.57 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 3.5 oz polenta
- as needed water
- as needed salt
- 1 knob butter
Tools
- 1 Loaf Pan
- 1 Plastic Wrap
- 1 Knife
- 1 Cutting Board
- 1 Spoon
Procedure
This recipe requires cooling the polenta, I suggest preparing it the night before. Here are the steps to follow
Make the polenta you prefer (instant, taragna, whole grain, etc.). When the polenta is cooked and dense, pour it into a loaf pan that you have previously lined with plastic wrap.
This way it will be easier to remove the polenta from the pan.
When the polenta is cooling, remove it from the loaf pan. Let it cool in the fridge until firm.
With a knife, cut the polenta into even slices, 1-1.5 inches thick.
This recipe is also useful for using up leftover polenta that has solidified. In this case, you only need to slice it evenly and bake it.
Brush the slices with oil and place in the oven at 450°F directly on the hot rack. Bake for 10 minutes until golden.
Your baked polenta crostini are ready!
