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Polenta Crostini
Makes 40 Crostini
*4 cups water
*1 teaspoon salt, preferable gray sea salt
*1 cup fine-grain polenta
*1 cup (4 ounces) Sargento brand Bistro Blends Mozzarella & Asiago with Roasted Garlic Shredded Cheese
*2 tablespoons minced fresh thyme
*1/2 teaspoon freshly ground black pepper
*1 cup (4 ounces) Sargento brand Bistro Blends Mozzarella with Sun-Dried Tomatoes & Basil Shredded Cheese
1In a 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.
2Add Roasted Garlic Cheese, thyme and pepper; mix well.
3Line a 15" x 10" jellyroll pan with parchment paper. Spoon polenta over parchment paper and spread evenly with a spatula. Refrigerate for at least 45 minutes or up to overnight until polenta is firm.
4Invert polenta onto a cutting board; peel off parchment paper. Cut polenta into 40 triangles (about 3" x 2 1/2" each). Transfer to 2 jellyroll pans or large cookie sheets, spacing 1/2" apart. Bake in preheated 400F degree oven 10 to 12 minutes or until hot and beginning to brown.
5Sprinkle 1 heaping teaspoon of the Sun-Dried Tomatoes & Basil Cheese on top of each triangle. Return to oven; bake until cheese is melted, 1 to 2 minutes. Serve warm or room temperature.
Recipe adapted from 'At Home with Michael Chiarello', (Chronicle, 2005), available at and bookstores nationally. Copyright 2005 by Michael Chiarello