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Polenta crostini

Name: Polenta crostini
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: italian
Ingredients: 150 g Pre-cooked polenta; 600 g Water; 5 g Salt; 10 g Extravirgin olive oil; 40 g Gorgonzola (for the dressing); 20 g Walnut (for the dressing); 40 g Parmesan cheese (for the dressing); 20 g Speck (for the dressing)

Appetizer Cereals

4.5

Simple and quick, they are a perfect recipe when you have little time but want to prepare a beautiful and tasty appetizer

Yield: 4 servings

Total time: 1 h 35 min

Preparation time: 15 min

Waiting time: 1 h

Cooking time: 20 min

Difficulty:

Cost:

Tools: Oven, Pan, Baking tray

Weight per serving: 220 g

Energy: 260 Kcal

Carbohydrates: 28 g

Fats: 13 g

Proteins: 10 g

Basketball: 35 min

Allergens: Milk, Tree nuts

Diet: Gluten-free

Pairing: Falanghina

Occasion: Family dinner

Ingredients

Portions for 4 servings

Pre-cooked polenta

150 g

Water

600 g

Salt

5 g

Extravirgin olive oil

10 g

For the dressing

Gorgonzola

40 g

Walnut

20 g

Parmesan cheese

40 g

Speck

20 g

Directions

It takes 6 steps in 1 h 35 min

Cook the polenta in lightly salted water

Once ready, pour it into a flat and square bowl, then let it cool for at least an hour

Remove the polenta from the bowl and cut it into slices about one centimeter thick

Sear the polenta slices on both sides in a pan over high heat with plenty of olive oil

Place the polenta slices on a baking sheet and season to taste. I often use gorgonzola and walnuts or Parmesan and speck, but you can use whatever you like