If you like polenta and its many variations, you will find grilled polenta crostini is a master recipe for countless appetizers and a base for hundreds of toppings. It is an ideal finger food and it will stand up to whatever topping you and your family enjoy. . . . like our Baccala Mantecato alla Veneziana.
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The polenta beginning
For generations polenta was considered a peasant food and it was only later in life that I truly appreciated its taste and the effort it took to make it. I remember complaining whenever mamma would make polenta. I didn't complain because of the taste . . . .
. . . . no I complained because it was such hard work for her.
She was barely five feet tall and her head just cleared the top of the pan. I remember her stirring and stirring the thick polenta in her beat up polenta pan. The pan looked like someone had taken a bat to it and beaten it until it wasn't in its original shape. But mamma believed it was that pan that made her polenta so good.
How to make polenta
We believe it makes making all polenta much easier by adding the polenta to the liquid before it is hot. We have been using this method for a long time and our polenta has never been lumpy nor have we had a difficult time of the polenta seizing up too fast.
How we make polenta gives the coarse grains time to cook but still remain chewy.
Once the polenta is cooked we mound the polenta in a pan and spread it out in an even layer. Once it is cooled we cut it into squares and brush it with melted butter.
We made it in a cast iron grill pan inside but it would also work on an outdoor grill or an indoor broiler -- just so it is lightly toasted.
Use this as a master recipe and add your preferred herbs and spices -- make it your way.
How to serve polenta
Polenta is amazing -- it can be served at breakfast, lunch, or dinner.
It can be used as an appetizer or an ingredient in desserts. If you have a special way you like polenta let us know 🙂
More polenta recipes
- Fried polenta appetizers
- Polenta with Horseradish and Cheese
- Baccala Mantecato alla Veneziana (serve with polenta)
Use polenta instead of mashed potatoes - squisito (scrumptious)!
Alla prossima
Feast of the Seven Fishes
The recipe
📖 Recipe
Grilled Polenta Crostini {Crostini di Polenta Abbrustolito}
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
Instructions
- In a medium size heavy saucepan, with a whisk combine the stock, milk, salt and polenta and bring the mixture to a boil stirring frequently.
- Reduce the heat to low. Switch to a wooden spoon or paddle and continue to stir every 1 or 2 minutes for about 20 minutes, or until the mixture comes away from the side of the pan and the grains of polenta begin to soften. The mixture will be very thick and the spoon will be able to stand in it for a few seconds.
- Add 2 Tablespoons of butter, Parmesan and freshly ground black pepper, stirring until they are thoroughly mixed in.
- Remove from the heat.
- Spray an 8 X 12 pan with vegetable spray. Mound the polenta in the pan and then using a spatula spread the polenta out into an even layer. You may have to dip the spatula into hot water so that it does not stick to the polenta.
- Cover with a towel -- do not use plastic wrap because it will sweat. Let the polenta rest at room temperature until cool. Put in the refrigerator to chill.
- When ready to serve preheat an indoor broiler or an outdoor grill to high heat.
- Melt the remaining 2 Tablespoons butter. Cut the polenta into squares and brush with melted butter.
- Grill about 3 inches from heat for 4 minutes on each side, or until lightly toasted.
- Remove from heat, and put on cooling rack. Serve with desired topping.
Notes
- Inspired by Brigit Legere Binns "Polenta"
Nutrition
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Melissa
Oh man I love polenta in any shape or form, we actually did some grilled in the fall to go with a chili bar! Such a rustically simple dish to make and everyone always loves it.
Veena Azmanov
I love polenta but I never usually make cakes. We are so used to the creamy version. I must try this. I love how simple and easy you always make the recipes look Marisa.
Jen
I love polenta but my cakes always fall apart. I chill it overnight. Any tips to get my cakes to stay together?
Jyothi (Jo)
I looove polenta. It's really comfort filling food. I got to try this polenta crostini. It looks sooo good Marisa and I love those gorgeous grill marks on the polenta crostini
Mirlene
I love polenta. One of my favorite foods actually. But I must admit that I have not tried them grilled. Very interested in trying it. Looks great.
Catalina
This polenta crostini look so inviting! I love grilled polenta and I make it often. I am so glad that I have the same method of making polenta: I also add the polenta to the liquid before it is hot. It really works!
Cheese Curd In Paradise
The grill looks great on this polenta! I bet the flavors are hearty and make an excellent start to a meal!
Kylee from Kylee Cooks
This looks so good, Marisa!! I love the gorgeous grill marks on the polenta crostini. I bet they add a wonderful flavor, too!
Dan Zehr
I love polenta and want to find ways to cook with it more often. This looks like a great start!
Mahy Elamin
I have never had polenta crostini, but I am going to try it a.s.a.p.! This is so creative and looks very tasty.
Claudia Lamascolo
I loved polenta growing up as a child grandma made it all the time with sauce and sausage but this is such a great delicious idea how I cant wait to try this and they are perfect for dipping too!
Diane
Oh, this looks wonderful, and the recipe seems so much easier than the constant stirring, and mashing the lumps out! Thanks!