Crostini di Polenta – A Traditional Italian Recipe

  • 244

crostini di polentaFried Polenta Crostini

Crostini di Polenta, a classic Italian antipasto of crunchy slices of potato, is given a new twist. Polenta is made from ground and sieved corn meal, which is then poured into a pot and cooked until it reaches the desired consistency. You can change up the ingredients by adding mushrooms, onions, or your favourite vegetables. It’s difficult to pinpoint the origins of polenta cakes in Italy, but they’re simple to prepare and serve.

Ingredients (serves 4)

• 175 g polenta (corn meal)
• ½ L water or stock
• a pinch of salt
• a pinch of black ground pepper


Boil the water or the stock with salt and pepper and slowly pour the polenta into the liquid, whisking continuously. Keep stirring and cook for about 20 minutes. Pour the polenta onto a tray and spread it until you obtain a thickness of about 1 cm. Let it cool. When the polenta is set, cut it into squares and fry these in hot frying oil. Serve with wild mushrooms or chicken liver paté.