Polenta Crostini Recipes

SWEET POLENTA CROSTINI WITH MASCARPONE, RASPBERRIES, PISTACHIOS, AND LAVENDAR HONEY

Sweet Polenta Crostini with Mascarpone, Raspberries, Pistachios, and Lavendar Honey image

Provided by Food Network

Categories dessert

Time 1h27m

Yield 6 to 8 servings

Number Of Ingredients 10

Ingredients

3 1/2 cups water, preferably still spring or filtered water
1/2 teaspoon salt
1 cup medium grain yellow cornmeal, preferably stone-ground
4 tablespoons unsalted butter
1 tablespoon mild-flavored vegetable oil, plus extra for greasing the pan
2 to 3 tablespoons granulated sugar
3/4 cup mascarpone
1/2 pint red raspberries
1/3 cup shelled, skinned, pistachio nuts, lightly toasted and coarsely chopped
1/4 cup dark, flavorful honey, such as lavender or wild forest, although preferably not buckwheat

Steps:

Prepare the polenta: Line an 8 by 4-inch loaf pan with plastic wrap and set aside.
Bring the water to a rolling boil in a large pot. Add the salt, then gradually sprinkle in the cornmeal, stirring constantly to avoid lumps. Keep stirring after the last of the cornmeal has been added: the mixture will begin to thicken quite quickly. Reduce the heat to medium and cook the polenta for about 30 to 40 minutes, stirring frequently. Spoon a little of the polenta onto a plate and taste it: when it is no longer crunchy and granular, it's done.
Scrape the polenta into the loaf pan, flattening the top and pressing the mass into a rough rectangle, ending halfway to two-thirds down the length of the pan. This sounds a little confusing, but you should now have a 2-inch-thick rectangle of polenta pressed into the loaf pan. It will be very stiff and have no trouble staying put. Cool the polenta to room temperature, then press a piece of plastic wrap onto the surface and refrigerate until chilled, at least 2 hours, or up to 3 days.
No more that 2 or 3 hours before you plan to serve the dessert, remove the loaf pan from the refrigerator and unmold the polenta. With a long, thin-bladed knife, slice the loaf into 1/4-inch thick slices and cut each of these in half. You should end up with about 24 (2-inch) squares, 1/4-inch thick.
Heat 2 tablespoons of butter and 1/2 tablespoon of vegetable oil in a large frying pan (non-stick is fine) over medium heat. When the foam subsides, add half of the polenta slices and fry about 4 minutes, turning once, until golden and crisp on both sides. Carefully transfer the slices to a platter lined with paper towels and sprinkle the slices with half of the sugar. Repeat with the remaining butter, oil, polenta, and sugar. Cool the sugared polenta slices to room temperature.
To assemble the crostini, spoon the mascarpone into a piping bag fitted with a medium star tip (about 1/2-inch or so). Pipe a generous amount of mascarpone on each polenta square and arrange two or three raspberries on the cheese. Press some pistachio pieces around the berries into the cheese and drizzle the crostini with a little of the honey (a honey dripper or even a teaspoon dipped into the jar then waved over the squares works really well, don't even bother measuring the honey!). The finished crostini should be eaten as soon as possible, but can be kept covered at room temperature for a few hours.

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

Ingredients

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

CRISPY POLENTA

Crispy Polenta image

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes Dinner Side Dishes

Number Of Ingredients 6

Ingredients

Extra-virgin olive oil, for pan
Coarse salt
1 1/3 cups polenta (about 9 ounces)
All-purpose flour, for dusting
7 cups sunflower oil, for frying
Sea salt, for serving

Steps:

Brush a small rimmed baking sheet with olive oil; set aside. In a large pot, bring 6 cups water to a boil over high heat; season with salt. Slowly whisk in polenta, and cook, partially covered, and stirring every 4 to 5 minutes, over medium-low heat until it begins to thicken, 30 to 35 minutes. Remove from heat.
Carefully pour polenta onto prepared baking sheet, spreading it out to an even thickness. Let cool, and tear into 1-inch pieces; lightly dust with flour.
Line a baking sheet with paper towels; set aside. Meanwhile, heat sunflower oil in a large heavy-bottomed pot until it registers 350 degrees on a deep-fry thermometer. Using a slotted spoon, carefully add polenta in batches while maintaining the temperature of the oil. Cook until crispy, about 4 minutes. Transfer to prepared baking sheet to drain. Serve immediately seasoned with sea salt.

More about "polenta crostini recipes"

POLENTA CROSTINI : RECIPES : COOKING CHANNEL RECIPE

polenta-crostini-recipes-cooking-channel image

2011-02-20 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 …
From cookingchanneltv.com
Category Appetizer
Total Time 2 hrs

See details

CROSTINI POLENTA RECIPE, GREAT WITH CHEESE AND MEATS

FIRST STEPS. Pour cold water into a big, enough as written in the polenta box. Add the juniper berries at the water and place over medium heat. Bring the …
From philosokitchen.com
Estimated Reading Time 3 mins

See details

POLENTA CROSTINI RECIPE | MYRECIPES

2003-10-17 Ingredient Checklist. 3 cups fat-free, less-sodium chicken broth ; 1 teaspoon extra-virgin olive oil ; ⅓ cup whole grain yellow cornmeal ; ⅓ cup (1 1/2 ounces) grated fresh …
From myrecipes.com
3.5/5 (2)
Calories 41 per serving
Servings 10

Bring broth and oil to a boil in a small saucepan. Add cornmeal, stirring constantly with a whisk until cornmeal begins to absorb liquid (about 2 minutes). Reduce heat to low; cook 25 minutes, stirring frequently. Remove from heat; stir in cheese.
Spoon cornmeal mixture into a 2-quart baking dish coated with cooking spray. Using a spatula coated with cooking spray, spread into an even layer. Cool to room temperature; cover and chill overnight.
Cut polenta into 20 pieces. Arrange in a single layer on a baking sheet coated with cooking spray. Bake at 400° 30 minutes, turning after 15 minutes. Cool to room temperature on a wire rack.

See details

POLENTA CROSTINI RECIPE | EATINGWELL

2016-06-03 Step 1. Cut polenta into 1/4-inch-thick slices; pat dry. Advertisement. Step 2. Brush oil over the bottom of a large cast-iron grill-pan or skillet and heat over medium-high heat. …
From eatingwell.com
Category Diabetic Birthday Recipes
Calories 23 per serving
Total Time 20 mins

Brush oil over the bottom of a large cast-iron grill-pan or skillet and heat over medium-high heat. Cook the polenta slices in batches until crusty, about 3 minutes per side. Serve hot.

See details

PARTY POLENTA CROSTINI - BIGOVEN.COM

Party Polenta Crostini recipe: Try this Party Polenta Crostini recipe, or contribute your own. Add your review, photo or comments for Party Polenta Crostini. American Side Dish Grains
From bigoven.com

See details

POLENTA CROSTINI WITH MUSHROOMS RECIPE

Cut Quick Polenta into slices 2 inches wide and 3 to 4 inches long and brush lightly with olive oil to taste. Broil until firm and lightly crisp on both sides. Place spoonful of hot mushroom sauce on top of each crostino and serve.
From recipeland.com

See details

POLENTA CROSTINI – RECIPES NETWORK

2019-04-22 Step 1. 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.
From recipenet.org

See details

FRIED POLENTA CROSTINI WITH CAVOLO NERO RECIPE

2020-05-08 With a strainer remove the polenta from the oil and place it on a food safe absorbent paper to remove excess oil. Drizzle some olive oil into a separate preheated skillet. Add the thinly sliced garlic cloves and hot pepper flakes. Sauté for a few seconds making sure not to brown the garlic. Place the washed and chopped Cavolo Nero into the hot ...
From fontanaforniusa.com

See details

POLENTA CROSTINI WITH JAMON, RICOTTA AND ROCKET - THE PETITE COOK™

2020-01-25 With the help of a cookie cutter, cut the polenta into rounds, brush with little olive oil and grill for 2 mins on each sides. Spread some herby ricotta over the polenta crostini and decorate with arugula, iberian ham, and lemon zest. Serve immediately at room temperature or chilled. Store in the fridge in an airtight container up to 2 days.
From thepetitecook.com

See details

GRILLED POLENTA CROSTINI - ALL SHE COOKS

2018-03-28 This will take approximately 40-45 minutes. Remove pan from heat. Stir in butter if using it, and add salt if desired. Transfer the cooked polenta into a prepared baking dish and spread it in a smooth, even layer. Cover and refrigerate the polenta until it is firm to the touch (at least 1-2 hours).
From allshecooks.com

See details

10 BEST POLENTA APPETIZERS RECIPES | YUMMLY

2022-06-12 Crusty Eggplant, Beetroot Hummus and Avocado Pita {Gluten Free, Vegan} chocolate & quinoa.com. juice, extra virgin olive oil, polenta, salt, spice, oregano and 20 more. Kale Pesto and What to Do with It! Savory Nature. bacon, polenta, zucchini, extra-virgin olive oil, kalamata olives and 8 more.
From yummly.com

See details

GRILLED POLENTA CROSTINI - RECIPES & ME

1. Grease an 8” x 8” glass baking dish with olive oil (or spray with a non-stick cooking spray). Set aside. 2. Heat water in a large saucepan over medium-high heat until almost boiling. Once water starts to bubble, whisk in polenta or cornmeal and continue stirring continually until it starts to thicken. Season with salt, to taste, and stir ...
From recipesandme.com

See details

POLENTA CROSTINI - RELUCTANT ENTERTAINER

2012-08-14 As for the polenta – never done the crostini idea. Looks good though – topped with roasted cherry tomatoes, some feta and basil. Yum. Looks good though – topped with roasted cherry tomatoes, some feta and basil.
From reluctantentertainer.com

See details

POLENTA CROSTINI RECIPE | MICHAEL CHIARELLO | COOKING CHANNEL

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 ...
From cookingchanneltv.com

See details

GRILLED POLENTA CROSTINI- A MASTER RECIPE - ALLOURWAY.COM

Ingredients. 2 cups chicken broth. 1 cup milk. 1 teaspoon coarse sea salt. 1 cup polenta or coarsely ground yellow cornmeal do not use quick cooking. 4 Tablespoons unsalted butter ½ stick. ⅓ cup freshly grated Parmesan. Freshly ground black pepper.
From allourway.com

See details

POLENTA CROSTINI BITES WITH CARAMELIZED MUSHROOM CICCHETTI

2021-11-15 Cook the mushrooms to a sizzling point until they have caramelized on the bottom, about 2 - 3 minutes. When the bottoms are caramelized, toss them once and season with salt and pepper, to taste. Continue to cook without stirring for about 5 minutes. Season mushrooms with salt and pepper.
From italianbellavita.com

See details

POLENTA CROSTINI WITH SAUSAGE TOPPING | WILLIAMS SONOMA

2013-12-24 To make the polenta, in a heavy saucepan over high heat, combine the stock, milk and salt and bring to a boil. Reduce the heat to a simmer. Add the polenta in a slow, thin stream, whisking constantly. Reduce the heat to very low. Stir vigorously with a wooden spoon every 1 to 2 minutes until the grains of polenta have softened, 12 to 15 minutes.
From williams-sonoma.com

See details

BAKED POLENTA WITH GARLIC AND PARMESAN CROSTINI RECIPE

Preheat oven to 375°. 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.
From myrecipes.com

See details

LIVERS AND MUSHROOMS WITH POLENTA CROSTINI RECIPE - LA CUCINA …

2019-07-16 Method. Bring 1 2/3 cup water to a boil, add salt and pour in the cornmeal, stirring quickly with a whisk to make sure no lumps form. Cook the polenta over medium heat for 30 minutes, stirring frequently. Then remove from heat and cream it with the Grana Padano cheese and a teaspoon of oil. While the polenta is cooking, clean the mushrooms and ...
From lacucinaitaliana.com

See details

POLENTA CROSTINI WITH CHICKPEA PESTO - PLANT-BASED VEGAN PESTO …

2017-12-18 Instructions. Preheat the oven to 425°F. Line a baking sheet with parchment paper. To make Polenta Crostini, slice the polenta on the bias into ½-inch thick slices. Arrange the polenta slices on the prepared baking sheet. Bake for 15 to 20 minutes, until light brown around the edges. In a bowl, mix together the tomato, onion, and basil; set ...
From forksoverknives.com

See details

POLENTA CROSTINI WITH SAUTéED SPINACH AND CAPERS RECIPE

2016-12-28 In a medium saucepan, bring the water (or milk) and salt to a boil. Slowly whisk in the polenta. Turn the heat to low and simmer gently for about 10-15 minutes, stirring frequently.
From pamelasalzman.com

See details

POLENTA CROSTINI WITH TUNA RECIPE - LA CUCINA ITALIANA

2021-11-19 Pour in the cornmeal with 1 Tbsp. oil; cook over low heat for 40 minutes, stirring often to prevent clumps. 2. Line a baking tray with parchment paper and pour the polenta onto it. Spread evenly to 1/2" thickness. Once hardened, cut into 18 pieces with a tear drop-shaped pasta cutter (2 1/4 x 1 1/2".). 3. Coat a pan with oil over medium-high heat.
From lacucinaitaliana.com

See details

GRILLED VEGETABLE POLENTA CROSTINI - KIKKOMAN HOME COOKS

Add 4-5 slices of polenta and cook for 4 minutes on each side or until lightly browned. Set polenta aside on a serving plate and repeat with remaining polenta slices. Spoon 1-2 teaspoons of tomato sauce on each polenta crostini and top with a spoonful of grilled vegetable mixture. Finish with chopped basil and flaky sea salt. Serve warm.
From kikkomanusa.com

See details

BAKED POLENTA WITH GARLIC AND PARMESAN CROSTINI RECIPE - HEALTH

Bake 15 minutes. To make crostini: Cut 1/4 baguette into 12 slices; drizzle evenly with the garlic oil, and sprinkle each with 1 teaspoon Parmesan. Bake 2 …
From health.com

See details

GRILLED POLENTA CROSTINI | BREAKFAST RECIPES | COOKERYBOOK+

2021-10-19 Here, grilled polenta wedges are topped with a thick Tuscan Meat Ragu sauce, shaved Pecorino Romano cheese, and fresh parsley to make a hearty and delicious appetizer, but feel free to experiment with your favorite crostini toppings, such as tomato, fresh Mozzarella, and basil, or a blend of Ricotta and goat cheese, fresh lemon zest, and sliced basil leaves.
From cookerybookplus.com

See details

POLENTA CROSTINI + MAPLE GLAZED CARROTS – HAPPY SKIN KITCHEN

2019-12-22 Heat up the oil in a large frying pan. Fry the polenta crostini for about 5 minutes on each sides, you want to make they get quite crispy and slightly browned around the edges. Fry the crostini in batches until they are all done. To make the mushroom topping: heat up 1 tbsp of oil in a pan. Once hot add in the crushed garlic, cook for only a ...
From happyskinkitchen.com

See details

POLENTA CROSTINI WITH MUSHROOM SAUCE

2015-01-25 This cheesy herby polenta crostini with mushrooms sauce will be the hit of any appetizer table or starter to feed a crowd! Just in time for the Big Game day, these polenta crostini with mushroom sauce is a perfect appetizer for a crowd or a small gathering.
From ketchupwithlinda.com

See details

10 BEST POLENTA ROLL RECIPES | YUMMLY

2022-06-10 Lamb Shank Confit with Raisins and Creamy Polenta On dine chez Nanou. vegetable broth, raisins, water, thyme sprigs, lamb shanks, honey and 2 more. Crispy Polenta Fries With Ricotta, And Sage Salt. On dine chez Nanou. olive oil, sage leaves, polenta, rosemary sprigs, chicken broth and 4 more.
From yummly.com

See details

POLENTA CROSTINI WITH GOAT CHEESE, CHERRY TOMATOES & CHIVES

2019-12-19 Makes about 25-30 crostini. 1. Prepare the polenta in a saucepan. Bring the water to a boil, and whisk in the cornmeal and salt. 2. Bring to a simmer for 5 minutes, then reduce heat to low. Simmer on low for 10 minutes or until the polenta is creamy. Stir in the Parmesan cheese, thyme, and pepper. 3.
From recipes.spoonandwhisk.com

See details

POLENTA CROSTINI WITH GORGONZOLA - JOURNEY INTO THE LOW FODMAP …

Cut the polenta in squares and then in triangles. In a little cup mix the extra virgin olive oil, sea salt and some finely chopped rosemary leaves. Brush the mixture on each side of each triangle. Put them under the grill for 10 minutes on each side or until each side gets a little crispy crust. Use the more levelled, nicer looking side face up ...
From lowfodmapdiets.com

See details

SWEET POLENTA CROSTINI WITH MASCARPONE, RASPBERRIES, PISTACHIOS …

To assemble the crostini, spoon the mascarpone into a piping bag fitted with a medium star tip (about ½ inch or so). Pipe a generous amount of mascarpone on each polenta square and arrange two or three raspberries on the cheese. Press some pistachio pieces around the berries into the cheese and drizzle the crostini with a little of the honey ...
From cookstr.com

See details

TRUFFLE POLENTA CROSTINI WITH WILD MUSHROOM SAUTE - COOKING CURRIES

2016-02-23 Keep stirring for about 10-15 mins or so, till the polenta starts leaving the sides and thickens. Add the truffle oil and mix it in. Grease a square baking pan and pour the polenta into it. Spread evenly, cover with a cling wrap and refrigerate. Heat some olive oil and add the shallots and mushrooms to it.
From cookingcurries.com

See details

LIDIA'S KITCHEN RECIPES POLENTA - THERESCIPES.INFO

Basic Polenta - Lidia. Directions In a small saucepan bring 4 cups of water to a simmer; keep this "backup" water hot, covered, over medium-low heat. Bring the remaining water, the bay leaves and 1 tablespoon salt to a boil in a 3- to 4-quart cast-iron saucepan, over medium-high heat. When boiling, add the olive oil.
From therecipes.info

See details

GOING WHEAT FREE: POLENTA CROSTINI WITH MUSHROOMS | EMIKO DAVIES

2014-06-05 For the mushroom topping: 2 tablespoons olive oil. 15 grams of butter. 500 grams of mushrooms. 2 garlic cloves. handful of herbs such as thyme, calamint or oregano. salt and pepper. To prepare the polenta crostini, cook the polenta with the water and salt in a large non stick saucepan over gentle heat for about 30-40 minutes to create a very ...
From emikodavies.com

See details

POLENTA CROSTINI – CATULLO PRIME MEATS

2016-01-18 Crostini Ingredients 3 Cups Water 1 Tsp. Salt 3/4 Cups Cornmeal (More can be added if needed) 1 1/2 Tbs. Butter 1 Tbs. Romano Directions Bring water and salt to a boil, then slowly whisk cornmeal in. Once thickened, add butter and cheese. Spread on a sheet pan to 1/4
From catulloprimemeats.com

See details

GRILLED POLENTA 'CROSTINI' RECIPE WITH LARDO - GREAT ITALIAN CHEFS

Method. print recipe. 1. To make the polenta, bring the water to a rolling boil in a medium pan. Add the salt and allow it to dissolve, then reduce the heat to a simmer. Use a whisk to create a vortex in the water and gradually add the polenta, whisking all …
From greatitalianchefs.com

See details

CROSTINI DI POLENTA AI FUNGHI RECIPE

Soak the porcini mushrooms in warm water to cover for at least 45 minutes. Carefully remove from liquid and rinse well under cold water. Chop roughly and pat dry.
From recipeland.com

See details

POLENTA CROSTINI 3 WAYS - FRUGAL MOM EH!

2021-02-11 Polenta Crostini Recipe. Ingredients: 4 cups water 2 teaspoons salt 1 cup cornmeal (medium or coarse work best) 1 cup freshly grated Parmesan 1 tbsp ground thyme. 1 tsp Black pepper . Directions: Bring the salt and water to a boil in a large saucepan over high heat. Gradually add the cornmeal in a thin stream, whisking continuously. Reduce the heat to …
From frugalmomeh.com

See details

GUSTO TV - SALT COD MOUSSE ON POLENTA CROSTINI

To make the salt cod mousse, when cod is finished soaking, remove from water and rinse. Cut the cod into smaller pieces. In a large pot, bring the water, milk, crushed garlic, bay leaves, and cod to a boil. Reduce heat and simmer for 25-30 minutes, covered, until cod is tender. Drain cod, reserving 1 cup (240 ml) of cooking liquid.
From gustotv.com

See details

POLENTA CROSTINI RECIPE | SARGENTO® FOODS INCORPORATED

In heavy saucepan, bring water to a boil over high heat. Add salt. Add polenta gradually, whisking constantly. Continue to whisk for 5 minutes as mixture bubbles. Reduce heat to low and cook, stirring occasionally until mixture begins to come away from sides of pan, 8 to 10 minutes. Add 1 cup of cheese, thyme, garlic and pepper; mix well.
From sargento.com

See details

GRILLED PARMESAN POLENTA CROSTINI – ERECIPE

In a large, deep-sided saucepan, combine the polenta, garlic, oregano, salt, and pepper along with 3 cups of water. Bring the mixture to a boil over high heat, whisking frequently, then reduce the heat to low. Cook until the polenta is soft, 20 to 30 minutes, stirring occasionally to avoid scorching on the bottom. Add the parsley and 1/3 cup of the cheese. Stir to blend. Line a …
From erecipe.com

See details

RED PEPPER POLENTA CROSTINI RECIPE | LAND O’LAKES

Ingredients. 1 (16-ounce) package refrigerated polenta . 1 tablespoon olive oil . 1 large red bell pepper, cut into 2x1/4 inch strips . 1 teaspoon Italian seasoning . 1 teaspoon finely chopped fresh garlic . 2 tablespoons balsamic vinegar . 2 ounces (1 / 2 cup) shredded mozzarella cheese . 3 tablespoons grated Parmesan cheese . Fresh herb sprigs, if desired *Substitute 1/4 teaspoon …
From landolakes.com

See details

RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK

Need a recipe? Get dinner on the table with Food Network's best recipes, videos, cooking tips and meal ideas from top chefs, shows and experts..tb_button …
From foodnetwork.com

See details

POLENTA CROSTINI - MEDITERRANEAN RECIPES

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 ...
From fooddiez.com

See details