Best Polenta Crostini With Olive Topping Recipes

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POLENTA CROSTINI



Polenta Crostini image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 2h

Yield 48 crostini

Number Of Ingredients 7

4 cups water
2 teaspoons salt
1/2 teaspoon freshly grated or ground nutmeg
1 cup fine grain polenta
1 cup freshly grated Parmesan
Freshly ground coarse black pepper
2 tablespoons minced fresh thyme leaves

Steps:

  • In a heavy saucepan, bring the water to a boil over high heat. Add 2 teaspoons salt and the nutmeg and reduce the heat to the medium. 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. Add 1/2 cup of the Parmesan cheese, 1 teaspoon thyme and 1/2 teaspoon pepper and stir to combine thoroughly.
  • Invert a rimmed baking sheet on a countertop and cover the surface with parchment paper. Spread the polenta out with a spatula into a smooth, even layer. Cover the polenta with another sheet of parchment paper. 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.
  • Preheat the oven to 375 degrees F. Invert the baking sheets together. Remove the top baking sheet and the top layer of parchment paper. The smoother side of the polenta will be facing up. Cut the polenta into triangle about 2 inches long by 1 1/2 inches wide. Transfer the triangles to 1 or more baking sheets, spacing them 1/2-inch apart. Sprinkle about 1/2 cup of the remaining Parmesan cheese and the remaining thyme on top of triangles.
  • 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. 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

LAD'S POLENTA CROSTINI WITH MUSHROOM TOPPING



Lad's Polenta Crostini with Mushroom Topping image

I love polenta with mushroom topping, since I'm making Italian appetizers for Christmas,I decided to bake the polenta till crispy and cut into bite size pieces. You can also fry the polenta.

Provided by L D

Categories     Vegetable Appetizers

Number Of Ingredients 13

4 c water
2 t salt
1 c fine grain polenta
1 c parmesan cheese
black pepper
2 t. thyme leaves
MUSHROOM TOPPING
olive oil
butter
onion,minced
garlic,minced
mushrooms,sliced thin
salt and pepper,to taste

Steps:

  • 1. Bring water to boil. Add salt,reduce heat to medium heat gradually add polenta,whisking constantly. Whisk 5 minutes. Reduce to low,stir occasionally 10 minutes . Add 1/2 c cheese,1 t. thyme and 1/2 t pepper. Stir throughly. Pour into a a baking sheet,cover with wax paper cover with another baking sheet on top. Chill overnight. Cut into bite size shapes. Bake 375 degrees 10-12 minutes. Broil 18 inches 3 minutes until crispy and brown. Top with mushrooms. Mushroom Topping: heat olive oil and butter,add onions,garlic and mushrooms until mushrooms are tender,season with salt and pepper.

POLENTA CROSTINI WITH OLIVE TOPPING



Polenta Crostini With Olive Topping image

Crostini means "little toasts" and here prepared polenta (comes in a roll in the deli section near the fresh mozzarella cheeses and olive bar, if your grocery is so equipped), is sliced and fried in a little olive oil until toasted. It is topped with a two varieties of olives, tomato, and fresh herbs. I thought this was a tapenade, but come to find out, tapenade gets it's name from capers (which are not used in this recipe).

Provided by threeovens

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup green olives, pitted and finely chopped
1/4 cup black olives, pitted and finely chopped
1 garlic clove, minced
1 anchovy fillet, minced
1/4 cup tomatoes, chopped
1 teaspoon fresh oregano, chopped (or more to taste)
1 tablespoon olive oil
16 slices prepared polenta

Steps:

  • Combine olives, garlic, anchovy, tomato, and oregano to form topping.
  • Heat olive oil in a skillet and brown polenta slices on both sides.
  • Top toasted slices with olive topping and serve warm or at room temperature.

Nutrition Facts : Calories 46.1, Fat 4.4, SaturatedFat 0.6, Cholesterol 0.8, Sodium 110.8, Carbohydrate 1.5, Fiber 0.6, Sugar 0.3, Protein 0.6

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