Italian crostini is great for snacks at any event. Usually these are slices of crisp bread with various toppings. But it will also be delicious to cook corn crostini from polenta with parmesan. You can cook fresh polenta for them, or use leftover polenta after dinner. Until the porridge has cooled, distribute it between two flat surfaces and leave harden under a press, and then cut into slices, sprinkle with cheese and fry in the oven. Nutrition value of one serving: (total 48) Calories 21, total fat 0.5 g, saturated fat g, protein 1 g, carbohydrates 3 g., fiber g., cholesterol mg., sodium mg., sugar g. 
Time: 2hour. Difficulty: easy Servings: 48 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 tbsp. finely ground cornmeal
- 4 tbsp. water
- 2 tsp salt
- 0.5 tsp ground nutmeg
- 1 tbsp. grated parmesan
- 2 tbsp. l chopped thyme leaves
Recipes with similar ingredients: polenta, corn grits, nutmeg, parmesan, thyme
Recipe preparation:
- In a pot with a thick bottom over high heat, bring water to boiling. Add 2 tsp. salt, nutmeg and reduce heat to average. While stirring constantly, gradually pour in the cornmeal. Continue stirring for 5 minutes until the mixture boils. Reduce heat to low and simmer, stirring occasionally, until the polenta will not begin to move away from the pan walls for about 10 minutes. Add 0.5 tbsp. Parmesan, 1 tsp thyme and 0.5 tsp pepper mix thoroughly.
- Put on an inverted baking sheet with sides and cover surface with parchment paper. Spread on top with a spatula polenta, so that it lay evenly. Cover the polenta with another a sheet of parchment paper. Place another baking sheet on top way down. With both hands, press evenly on the upper pan so that the polenta became 0.5 cm thick. The polenta needs to be clamped like a sandwich between two flat surfaces. Refrigerate at least for 1 hour or overnight.
- Preheat the oven to 190 ° C. Turn over baking sheets. Take off top baking sheet and top layer of parchment paper. Polenta will be lie more smooth side up. Cut it into triangles about 5 cm long and 4 cm wide. Move the triangles to 1 or 2 baking sheets, placing them at a distance of 1 cm from each other. Sprinkle on top of about 0.5 tbsp. remaining parmesan and remaining thyme.
- Bake crostini until it warms up and starts brown, about 10-12 minutes. Switch the oven to grill mode and fry at a distance of about 20 cm. from heating element until crisp and golden crust, about 3 minutes. Serve warm or at room temperature.
