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Polenta Crostini

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INGREDIENTS

  • 2 Tbsp. minced fresh thyme
  • 1/2 tsp. freshly ground black pepper
  • 1 cup (4 oz.) Sargento® Bistro® Blends Shredded Mozzarella Cheese with Sun-Dried Tomatoes & Basil
 

DIRECTIONS

  • 1

    In heavy saucepan, bring water to a boil over high heat. Add salt. Add polenta gradually, whisking constantly. Continue to whisk for 5 minutes as mixture bubbles. Reduce heat to low and cook, stirring occasionally until mixture begins to come away from sides of pan, 8 to 10 minutes.

  • 2

    Add Roasted Garlic Cheese, thyme and pepper; mix well.

  • 3

    Line a 15 x 10-inch jellyroll pan with parchment paper. Spoon polenta over parchment paper and spread evenly with a spatula. Refrigerate for at least 45 minutes or up to overnight until polenta is firm.

  • 4

    Invert polenta onto a cutting board; peel off parchment paper. Cut polenta into 40 triangles (about 3 x 2-1/2 inches each). Transfer to 2 jellyroll pans or large cookie sheets, spacing 1/2-inch apart. Bake in a preheated 400°F oven 10 to 12 minutes or until hot and beginning to brown.

  • 5

    Sprinkle 1 heaping tsp. of the Sun-Dried Tomatoes & Basil Cheese on top of each triangle. Return to oven; bake until cheese is melted, 1 to 2 minutes. Serve warm or at room temperature.

Polenta Crostini
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SUMMARY

  • Prep Time: 20 minutes
  • Cook Time: 14 minutes
  • Yield: Makes 40 crostini

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See Nutrition Facts

Makes 40 crostini

Amount Per Serving

Calories 34

Total Fat 1.1g

Saturated Fat 0.8g

Trans Fat 0.3g

Polyunsaturated Fat 0.0g

Cholesterol 3mg

Sodium 106mg

Carbohydrates 4g

Protein 2g

Dietary Fiber 0g

Vitamin A 1%

Vitamin C 0%

Calcium 38%

Iron 0%