CROSTINI POLENTA RECIPE, great with cheese and meats

This crostini polenta recipe is very simple and perfect for parties and gatherings! Traditionally the polenta crostini are shaped squared, but you can reduce them into the shape you prefer. They pair perfectly with melted cheese, but with grilled vegetables or meats as well.

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• 1 Lb (450 g) polenta flour
• 4 tbsp Parmigiano Reggiano cheese
• 4 juniper berries
• 1 tbsp unsalted butter
• 2 tbsp extra-virgin olive oil
• ⅓ tsp white pepper
• to taste table salt

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 water slowly to simmer. Cook juniper berries 5 minutes, then discard them. Place the pot far from the heat and pour the polenta flour. Place again the pot over minimum heat stirring continuously with a whisk. Pay attention to the polenta bubbles, they are very hot! Cook polenta as written on the box. Finally, far from the heat add the Parmigiano Reggiano grated, unsalted butter, white pepper and table salt as needed, stirring until consistent.

OVER THE BOARD

Pour the polenta hot over a board or a baking tray that can be placed easily into the fridge. The polenta layer has to be consistent and about ½ inch thick. Let the polenta reach room temperature, then place into the fridge at least 3 hours.

BAKED POLENTA

Pre-heat the oven on 400° F. Reduce the polenta into squares or your preferred shapes. Brush the crostini with olive oil and  place them over a baking tray lined with parchment paper. Bake 10 to 15 minutes, then broil until crispy.

SERVING CROSTINI POLENTA

Serve polenta crostini with melted cheese, grilled vegetables or stewed meat as Italian pulled pork.

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VENETIAN SALTED COD (Baccalà mantecato)

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