Polenta Crostini
Prep Time: 20
Cook Time: 14
Serves: Makes 40 crostini
Ingredients
- 4 cups water
- 1 tsp. salt, preferably gray sea salt
- 1 cup fine-grain polenta
- 1 cup (4 oz.) Sargento® Bistro® Blends Shredded Mozzarella & Asiago Cheese with Roasted Garlic
- 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
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.
Add Roasted Garlic Cheese, thyme and pepper; mix well.
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.
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.
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.