Grilled Parmesan Polenta Crostini


by: Jasmina

Cut the vegetables as evenly as you can. A 1/2 inch thickness is right for most of them. If one edge is much thinner than the other, it tends to burn before the others are done.


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serves: 4-6

1 cup polenta

2 teaspoons minced garlic

1 teaspoon dried oregano

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/4 cup finely chopped fresh Italian parsley

2/3 cup freshly grated Parmiggiano-Reggiano cheese, divided

Extra virgin olive oil

Nutrition Facts
Grilled Parmesan Polenta Crostini

Servings Per Recipe: 4

Amount per Serving

Calories: 187

  • Total Fat: 5.9 g
  •     Saturated Fat: 3 g
  •     Trans Fat: 0 g
  • Cholesterol: 14.7 mg
  • Sodium: 862.1 mg
  • Total Carbs: 25.1 g
  •     Dietary Fiber: 2.5 g
  •     Sugars: 0.4 g
  • Protein: 9.1 g

how is this calculated?

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1.  In a large, deep-sided saucepan, combine the polenta, garlic, oregano, salt, and pepper along with 3 cups of water. Bring the mixture to a boil over high heat, whisking frequently, then reduce the heat to low. Cook until the polenta is soft, 20 to 30 minutes, stirring occasionally to avoid scorching on the bottom. Add the parsley and 1/3 cup of the cheese. Stir to blend. Line a baking sheet with plastic wrap, letting the ends of plastic wrap hang over the edges by about 10 inches on each side. Scoop the polenta onto the sheet and spread it out into a rectangle about 1/3 inch thick, smoothing the surface with a spatula dipped in water. Allow to cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours.

2.  Remove the polenta from the pan and evenly trim the edges. Cut the polenta into 2-inch squares. Pat dry with paper towels. Generously brush or spray the polenta on both sides with oil and grill over Direct High heat until they are very well marked, crispy, and they release easily from the grate, 8 to 10 minutes, turning once with a spatula. Serve warm with the remaining 1/3 cup of cheese scattered over the top.

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