Rustic Polenta Crostini Recipe (Crostini Rustici di Polenta)
Category: Appetizers
Servings: 12 pieces
This rustic polenta crostini recipe takes inspiration from the rich and hearty flavors of traditional Italian antipasti. The crispy, golden slices of polenta are topped with savory fillings, making it an ideal starter for your next meal or a crowd-pleasing snack. The combination of creamy stracchino cheese, smoky speck, flavorful sausage, and the aromatic hint of fennel seeds creates a truly irresistible bite. Let’s dive into the details of creating this delightful antipasto!
Ingredients
Ingredient | Quantity |
---|---|
Instant Polenta | 250g |
Water | 1 liter |
Extra virgin olive oil | 1 tbsp |
Salt | To taste |
Fontina cheese | 80g |
Speck (smoked ham) | 80g |
Sausage (preferably Italian) | 250g |
Stracchino cheese | 150g |
Red wine | 50ml |
Fennel seeds | To taste |
Instructions
-
Prepare the Polenta Base:
Begin by heating 1 liter of water in a large saucepan over medium heat. Once the water is boiling, season it with salt and add a tablespoon of extra virgin olive oil for extra flavor. Gradually pour in the instant polenta, stirring continuously with a whisk to prevent any lumps from forming. Keep stirring until the polenta reaches a smooth, creamy consistency and thickens to your desired texture. This process should take about 5–7 minutes, but make sure the polenta is not too runny, as it needs to set properly. -
Set the Polenta:
Once the polenta is cooked and smooth, transfer it into a lightly oiled loaf pan (plumcake mold). Smooth the top with a spatula to even out the surface. Allow the polenta to cool and firm up in the pan for at least an hour, or until it reaches room temperature. If you’re in a hurry, you can also place it in the refrigerator to speed up the process. -
Prepare the Filling:
While the polenta is cooling, you can focus on preparing the savory filling. Start by crumbling the sausage into a non-stick skillet and cook it over medium heat until browned and crispy. Stir frequently to ensure the sausage is evenly cooked and that it doesn’t stick to the pan. Once the sausage is nicely browned, pour in the red wine to deglaze the pan, scraping up any flavorful bits from the bottom. Allow the wine to cook off and evaporate, leaving behind a rich, flavorful base. Add a pinch of fennel seeds to the sausage mixture, enhancing the aroma and providing a slight herbal kick. Continue cooking for another 5–7 minutes to ensure the flavors meld together. -
Slice the Polenta:
When the polenta has completely cooled, remove it from the loaf pan. Use a sharp knife to cut it into approximately 12 slices, each about 2 cm thick. The slices should be firm enough to handle grilling or pan-frying. -
Grill the Crostini:
Heat a grill pan or non-stick skillet over medium-high heat. Brush it lightly with a little olive oil to prevent sticking. Once the pan is hot, place the polenta slices on the grill and cook them for 2–3 minutes per side, or until they are golden brown and slightly crispy on the edges. You want a nice crisp texture on the outside while keeping the inside soft and creamy. -
Assemble the Crostini:
Once the polenta crostini are grilled to perfection, it’s time to assemble the toppings. Place a small dollop of creamy stracchino cheese on each slice of polenta. The soft, milky cheese adds a luscious layer of richness that pairs beautifully with the other savory components. -
Add the Sausage and Speck:
Top each crostini with a spoonful of the cooked sausage mixture, making sure to evenly distribute the fennel seeds throughout the filling. Next, cut the speck into small strips or cubes and add them atop the crostini. The smoky, cured ham adds a depth of flavor that elevates the dish. -
Finish and Serve:
Finally, garnish each crostini with a few extra fennel seeds for a touch of texture and fragrance. Serve these rustic polenta crostini immediately while they’re still warm. They make an excellent appetizer for any meal or a tasty snack to enjoy with friends over a glass of wine.
Tips & Variations
- Cheese Options: While Fontina and stracchino are used in this recipe, you can experiment with other cheeses like ricotta, goat cheese, or a sharp Parmesan for different flavor profiles.
- Meat Variations: If you prefer, you can substitute the sausage and speck with other cured meats like pancetta, salami, or even prosciutto for a different twist.
- Vegetarian Version: For a vegetarian option, replace the sausage and speck with sautéed mushrooms, grilled vegetables, or a medley of roasted peppers.
- Serving Ideas: These crostini make a fantastic starter at a dinner party or a snack for watching sports. Pair them with a bold red wine, such as a Chianti or Barbera, for a truly Italian experience.
Nutritional Information (Per Serving)
Nutrient | Amount per Serving (1 Crostino) |
---|---|
Calories | 180 kcal |
Protein | 7g |
Carbohydrates | 18g |
Fiber | 2g |
Fat | 10g |
Saturated Fat | 3g |
Cholesterol | 20mg |
Sodium | 400mg |
Potassium | 200mg |
This rustic polenta crostini recipe brings together the essence of traditional Italian antipasti with a modern twist. The combination of creamy cheese, smoky meat, and herby fennel is sure to delight your taste buds, making it the perfect dish for any occasion. Whether you’re hosting a party or enjoying a casual family meal, these crostini will add a touch of rustic charm to your dining table. Buon appetito!