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Heart Shaped Polenta Crostini

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Ingredients

Scale
  • 1 ½ cups yellow cornmeal (polenta)
  • 4 cups water (or vegetable broth for extra flavor)
  • 2 tablespoons olive oil (plus extra for brushing)
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano or thyme
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup grated Parmesan cheese (optional for extra flavor)
  • Fresh parsley or basil, chopped (optional for garnish)
  • Heart-shaped cookie cutter (for shaping)
  • Optional toppings:
    • Sun-dried tomatoes
    • Goat cheese or cream cheese
    • Olive tapenade
    • Roasted vegetables (such as bell peppers, zucchini, or mushrooms)
    • Fresh herbs (basil, thyme, rosemary)

Ingredient Highlights

  • Polenta: Polenta is the star ingredient in this recipe, providing a rich and hearty base with a slightly sweet corn flavor. It’s naturally gluten-free, making this recipe suitable for those with gluten sensitivities.
  • Olive Oil: Olive oil adds richness and a touch of Mediterranean flavor while helping to achieve a golden and crispy texture.
  • Garlic and Herbs: The combination of garlic and dried herbs adds aromatic flavors that complement the mild taste of polenta.
  • Parmesan: While optional, Parmesan adds an extra layer of savory goodness, but it can easily be omitted for a dairy-free or vegan version.

Instructions

Prepare the Polenta Mixture:

  1. Bring the Liquid to a Boil: In a large saucepan, bring the 4 cups of water (or vegetable broth for extra flavor) to a boil. Add the salt and stir in the minced garlic and dried oregano or thyme.
  2. Add the Polenta: Once the liquid is boiling, slowly whisk in the cornmeal (polenta) to avoid any lumps. Reduce the heat to low and continue stirring frequently to prevent the mixture from sticking to the bottom of the pan.
  3. Cook the Polenta: Cook the polenta for about 10-15 minutes, stirring constantly, until it thickens and pulls away from the sides of the pan. The texture should be smooth and creamy.

Shape and Bake the Crostini:

  1. Prepare a Baking Dish: Lightly grease a 9×9-inch baking dish or a similar-sized pan with a bit of olive oil. You can also line it with parchment paper for easier removal.
  2. Pour the Polenta into the Pan: Once the polenta is fully cooked, pour it into the prepared pan and smooth the top with a spatula to create an even layer. Let the polenta cool and set for about 10 minutes. It should firm up as it cools.
  3. Cut Out the Shapes: Once the polenta has cooled and set, use a heart-shaped cookie cutter to cut out crostini shapes. You should be able to get about 12-16 heart shapes depending on the size of your cutter. If you don’t have a heart-shaped cutter, you can also use a square or circle cutter.
  4. Brush with Olive Oil: Place the cut-out polenta hearts on a baking sheet lined with parchment paper. Lightly brush the tops of the crostinis with olive oil for a crispier finish.

Bake the Crostinis:

  1. Bake: Preheat the oven to 400°F (200°C). Bake the polenta crostinis for 15-20 minutes, flipping them halfway through, until they are golden brown and crispy on the edges.
  2. Cool: Once baked, remove the crostinis from the oven and allow them to cool slightly before serving.

Top and Serve:

  1. Top with Toppings: Once the crostinis have cooled a little, you can add your favorite toppings. Some excellent options include goat cheese, sun-dried tomatoes, olive tapenade, roasted vegetables, or fresh herbs.
  2. Serve: Arrange the heart-shaped crostinis on a platter and serve immediately, or allow them to cool completely and store them for later.

Nutrition

Find it online: https://buttereats.com/heart-shaped-polenta-crostini/