Fried Polenta Crostini Recipe - How to Cook Real Italian Food from my Italian Kitchen

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan-style nut cheese

Ground flaxseed adds fiber and omega-3s.

vegan cheese

🥗Healthier: avocado

💰Cheaper: tofu

Tofu provides a creamy texture at a lower cost.

Bring water to a boil in a saucepan.

Stir in polenta and salt, reduce heat to low.

Cook, stirring frequently, until thickened, about 10-15 minutes.

Remove from heat and stir in olive oil and black pepper.

Spread the polenta onto a lined baking sheet, smoothing to about 1/2 inch thick.

Let cool for 30 minutes until set.

Preheat oven to 400°F (200°C).

Cut the polenta into squares or rectangles.

Bake polenta pieces for 20-25 minutes until golden and crispy.

While baking, prepare the topping: chop cherry tomatoes and red onion.

In a bowl, combine tomatoes, red onion, garlic, basil, balsamic vinegar, and red pepper flakes.

Mix well and season with salt and black pepper to taste.

Remove polenta from oven and let cool slightly.

Top each polenta piece with the tomato mixture and a sprinkle of nutritional yeast.

Garnish with arugula and a drizzle of lemon juice before serving.

Cooking Techniques

Spice Level: