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Polenta Crostini Recipe

Polenta Crostini

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • on December 28, 2012

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    Agree that this is a wonderful recipe--but didn't reviewers find this too salty? I thought perhaps there was a typo. Next time I plan on reducing salt to one teaspoon.

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  • on September 16, 2011

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    This recipe is amazing! I use it all the time. It is brilliant for leftover polenta. I pour my leftover polenta into a cake pan lined with wax paper. Then I place another sheet of wax paper on top and press it down with another cake pan (like the recipe says. Then, the following day or two, I cut it into triangles and follow the recipe to make the crostini. Delicious and a wonderful way to use leftover polenta! Thank you Michael!!

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  • on February 19, 2011

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    Very easy and delicious!! I served with grilled chicken and creamed spinach paired with a nice California Merlot. Thanks Michael!!

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  • on February 09, 2010

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    I think this is a fool proof recipe for polenta. The method of cooling the polenta between the two sheets is both prctical and imaginative. I also agree with others amout the amount of thyme. Finally, I also cut a portion of the cold polenta in strips and made polenta fries. These were great!

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  • on June 15, 2009

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    Polenta has no flour and this recipe taste great! I changed up the seasonings on top for variation. This is like having a basic recipe that can be used for a lot of sauces, herbs, and cheese. Thanks Michael. I just strtaed watching you recently and have become a fan.

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  • on January 16, 2007

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    Very tasty, lovely presentation. easy to make. a nice different presentation for a crostini. Loved it.

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  • on August 27, 2006

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    This recipe came out ok, but not great. I'll definitely make it again, but with the following changes: less thyme, spread it even thinner than 1/4inch, sprinkle the top with lots of shredded parmesan (not grated before baking.

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