Polenta Crostini


Not only are these simple to make, but they are mouth-wateringly good.

What You'll Need:

1 C Dry Polenta

5 C Water

1 Tbsp Butter

2 Tbsp Salt

16 oz Crimini Mushrooms, chopped

1/2 Red Onion, minced

1/2 C Ricotta

Fresh Parsley

First thing's first: Cook that polenta! Preheat your oven to 400°F (204°C). On a stovetop, bring the 5 C water to a boil with 1 tbsp salt, and slowly add the polenta. Once the polenta is stirred into the water, turn down the heat to a simmer, stirring occasionally. Add in the butter and a little olive oil for taste. Once the polenta is cooked, transfer it to a lightly greased glass baking dish, and flatten the top. Bake for 20 minutes, or until there is a slight brown to the edges. While the polenta is baking in to decadent crostini, sauté your onions and mushrooms together in a pan with oil, salt, and freshly ground pepper. When the polenta is finished, allow it to cool slightly before cutting into crostini squares. Once cool enough to handle, cut the polenta into squares and carefully transfer to a platter. Place a spoonful of ricotta onto each crostini. Spoon the sautéed mushrooms and onions onto the ricotta, gently patting down with the back of the spoon to keep in place. Sprinkle with fresh parsley, and enjoy!

Alyssa D'AdamoComment