Polenta Crostini

easy and impressive-looking. Used boullion cubes (gasp!) and upped the amount of polenta/cornmeal a bit. Chilled for a few hours, then cut and baked as ordered. Topped with boursin with minced fennel and dill and a piece of smoked salmon, garnished with dill sprigs and lemon zest. Beautiful and tasty! Also wheat free!

I don't know if it's the recipe's fault or mine since I substituted with white cornmeal (it was all I had on hand), but when I put them in the oven they just bubbled and lost all shape. They took longer to cook, too. It seems like too much liquid...