Polenta Crostini

Name: Polenta Crostini
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 48
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps minced fresh thyme leaves; 1 teaspoons freshly grated or ground nutmeg; 237 milliliters freshly grated Parmesan; 48 servings Freshly ground coarse black pepper; 237 milliliters fine grain polenta; 2 teaspoons salt; 946 milliliters water

Polenta Crostini might be just the hor d'oeuvre you are searching for. This recipe makes 48 servings with 21 calories, 1g of protein, and 1g of fat each. This recipe covers 1% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and fodmap friendly diet. A mixture of thyme leaves, salt, coarse pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

Watch how to make this recipe.

In a heavy saucepan, bring the water to a boil over high heat.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Add 2 teaspoons salt and the nutmeg and reduce the heat to the medium.

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Nutmeg

Salt

Add the polenta gradually, whisking constantly. Continue to whisk for 5 minutes as the mixture bubbles. Reduce the heat to low and cook, stirring occasionally, until the mixture begins to come away from the sides of the pan, about 10 minutes.

Ingredients you will need

Polenta

Equipment you will use

Whisk

Frying Pan

Add 1/2 cup of the Parmesan cheese, 1 teaspoon thyme and 1/2 teaspoon pepper and stir to combine thoroughly.

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Parmesan

Pepper

Thyme

Invert a rimmed baking sheet on a countertop and cover the surface with parchment paper.

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Baking Paper

Baking Sheet

Spread the polenta out with a spatula into a smooth, even layer. Cover the polenta with another sheet of parchment paper.

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Polenta

Spread

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Baking Paper

Spatula

Place another baking sheet, right side up, on top of the parchment. With 2 hands, press down evenly on the top baking sheet until the polenta is 1/4 inch thick. The idea is to sandwich the polenta between 2 flat surfaces. Refrigerate for at least 1 hour or up to overnight.

Ingredients you will need

Polenta

Equipment you will use

Baking Sheet

Preheat the oven to 375 degrees F. Invert the baking sheets together.

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Baking Sheet

Oven

Remove the top baking sheet and the top layer of parchment paper. The smoother side of the polenta will be facing up.

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Polenta

Equipment you will use

Baking Paper

Baking Sheet

Cut the polenta into triangle about 2 inches long by 1 1/2 inches wide.

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Polenta

Transfer the triangles to 1 or more baking sheets, spacing them 1/2-inch apart.

Equipment you will use

Baking Sheet

Sprinkle about 1/2 cup of the remaining Parmesan cheese and the remaining thyme on top of triangles.

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Parmesan

Thyme

Bake the crostini until hot throughout and starting to brown, about 10 to 12 minutes. Turn the oven to broil and broil the crostini about 8 inches from the heat source until crispy and golden brown on top, about 3 minutes.

Ingredients you will need

Crostini

Equipment you will use

Oven

Serve warm or at room temperature.

Calories: 21; Total Fat 0.5 grams; Saturated Fat: 0 grams; Protein: 1 grams; Total carbohydrates: 3 grams; Sugar: 0 grams Fiber: 0 grams; Cholesterol: 1 milligrams; Sodium: 123 milligrams

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Sugar

Equipment

Ingredients

Servings:

2Tbsps

minced fresh thyme leaves 1teaspoons

freshly grated or ground nutmeg 237milliliters

freshly grated Parmesan 48servings

Freshly ground coarse black pepper 237milliliters

fine grain polenta 2teaspoons

salt 946milliliters

water

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Piccini Chianti Classico with a 4.6 out of 5 star rating seems like a good match. It costs about 10 dollars per bottle.