Baked Polenta with Garlic and Parmesan Crostini
Baked Polenta with Garlic and Parmesan Crostini might be just the Mediterranean recipe you are searching for. This recipe serves 6. This recipe covers 16% of your daily requirements of vitamins and minerals. One serving contains 700 calories, 19g of protein, and 37g of fat. It works well as a reasonably priced main course. A mixture of parsley, parmesan cheese, milk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Place peeled garlic cloves and olive oil in a pot over medium heat; cook until garlic is soft (5-6 minutes).
Remove from heat; set aside. Bring milk to a boil; remove from heat.
Add polenta to pan; mash until smooth.
Add egg, 1 tablespoon chopped parsley, butter, crushed red pepper, salt, and pepper to pan; bring to boil. Reduce heat, and cook until thick (about 5 minutes).
Transfer into 6 (6-ounce) ramekins; sprinkle each with 2 tablespoons plus 2 teaspoons Parmesan cheese.
Cut 1/4 baguette into 12 slices; drizzle evenly with the garlic oil, and sprinkle each with 1 teaspoon Parmesan.
Bake 2-3 minutes. Top each ramekin with 3 garlic cloves.
Sprinkle ramekins evenly with a total of 1 tablespoon chopped parsley; serve with 2 crostini.