Polenta Crostini with Mushrooms and Grana Padano Fondue
Category: Appetizers
Servings: 32
Ingredients
| Ingredient | Quantity |
|---|---|
| Instant Polenta Flour | 300g |
| Water | 600g |
| Extra Virgin Olive Oil | 15g |
| Fine Salt | to taste |
| Vegetable Oil (for frying) | as needed |
| Champignon Mushrooms | 350g |
| Garlic | 1 clove |
| Parsley | to taste |
| Chives | to taste |
| Extra Virgin Olive Oil (for cooking) | as needed |
| Fine Salt | to taste |
| Black Pepper | to taste |
| Whole Milk | 200g |
| Grana Padano DOP Cheese | 70g |
Instructions
Step 1: Prepare the Polenta
To make the crostini, begin by preparing the polenta. In a high-sided pan, pour the water, olive oil, and salt. Bring it to a boil. Once boiling, slowly add the instant polenta while stirring constantly to avoid lumps. Stir until the polenta thickens and cooks for about 5 minutes, achieving a smooth consistency.
Next, transfer the hot polenta to a 33×24 cm tray. Using a spatula, spread it evenly, aiming for a thickness of about 5 mm. Allow it to cool, then refrigerate for at least 30 minutes to firm up.
Step 2: Clean and Prepare the Mushrooms
While the polenta sets, clean the mushrooms. Trim the ends of the stems and peel both the stems and the caps. Use a damp kitchen paper towel to gently rub off any dirt. Once cleaned, slice the mushrooms thinly. Finely chop the parsley and set aside.
Step 3: Cook the Mushrooms
In a pan, lightly crush the garlic and sauté it in olive oil over medium heat for about two minutes until fragrant. Add the sliced mushrooms to the pan, followed by the chopped parsley and chives. Season with salt and pepper. Cook for approximately 5 minutes, stirring occasionally, until the mushrooms soften and release their moisture.
Step 4: Fry the Polenta Crostini
Once the polenta has firmed up, remove it from the refrigerator. Cut it into 5×6 cm rectangular pieces. Heat vegetable oil in a pan to 160°C (320°F). Fry the polenta pieces in batches, cooking each side for around 3 minutes until golden and crispy. Once fried, drain them on paper towels to remove excess oil.
Step 5: Make the Grana Padano Fondue
In a small saucepan, heat the whole milk over low heat. Gradually stir in the Grana Padano DOP cheese, whisking constantly to melt the cheese into a smooth fondue.
Step 6: Assemble the Crostini
To assemble, place a small spoonful of the Grana Padano fondue on each fried polenta rectangle. Top with a spoonful of the sautéed mushrooms, garnishing with additional chives or parsley if desired.
Tips for Serving
- These crostini are perfect as a starter for a dinner party or as part of an antipasto platter.
- If you prefer a creamier texture for the fondue, you can add a touch more milk or cream.
- For added flavor, sprinkle a little extra Grana Padano on top before serving.
Enjoy your Polenta Crostini with Mushrooms and Grana Padano Fondue, a delightful combination of crispy, creamy, and savory flavors!
This recipe is a true delight, blending the richness of Grana Padano with earthy mushrooms and the satisfying texture of crispy polenta. Perfect for any occasion!
