Time: 2 hours.
Complexity: easily
Servings: 48

Italian crostini are a great appetizer at any event. They're typically slices of crusty bread with a variety of toppings. But corn crostini made with polenta and Parmesan are also delicious. You can cook fresh polenta for them, or use leftover polenta from dinner. While the porridge is still warm, spread it between two flat surfaces and press it to set. Then, slice it, sprinkle with cheese, and toast it in the oven.

Ingredients:

• 1 cup finely ground corn flour
• 4 tbsp of water
• 2 teaspoons of salt
• 0.5 tsp ground nutmeg
• 1 tbsp. grated parmesan
• 2 tablespoons chopped thyme leaves

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

polenta, corn grits, nutmeg, Parmesan cheese, thyme

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Preparation:

Step 1
• Bring water to a boil in a heavy-bottomed saucepan over high heat. Add 2 teaspoons of salt and nutmeg, and reduce heat to medium. Gradually whisk in the cornmeal, stirring constantly. Continue stirring for 5 minutes, until the mixture comes to a boil. Reduce heat to low and simmer, stirring occasionally, until the polenta begins to pull away from the sides of the pan, about 10 minutes. Add 1/2 cup of Parmesan, 1 teaspoon of thyme, and 1/2 teaspoon of pepper, and mix thoroughly.
Step 2
• Place an inverted rimmed baking sheet on the counter and cover the surface with parchment paper. Spread the polenta on top with a spatula so that it forms an even layer. Cover the polenta with another sheet of parchment paper. Place another baking sheet upside down on top. Using both hands, press evenly onto the top baking sheet until the polenta is 0.5 cm thick. The polenta should be sandwiched between the two flat surfaces. Refrigerate for at least 1 hour or overnight.
Step 3
• Preheat oven to 375°F (190°C). Rotate the baking sheets. Remove the top sheet and the top layer of parchment paper. The polenta will be smooth side up. Cut it into triangles approximately 2 inches long and 1.5 inches wide. Transfer the triangles to 1 or 2 baking sheets, spacing them 1 inch apart. Sprinkle with about 1/2 cup of the remaining Parmesan and the remaining thyme.
Step 4
• Bake the crostini until heated through and beginning to brown, about 10-12 minutes. Turn the oven to broil and grill, about 8 inches from the broiler, until crisp and golden brown, about 3 minutes. Serve warm or at room temperature.

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