Polenta Crostini

Polenta Crostini

This recipe goes with Caponata with Polenta Crostini

Cooking Light OCTOBER 2002

  • Yield: 10 servings (serving size: 2 crostini)


  • 3 cups fat-free, less-sodium chicken broth
  • 1 teaspoon extra-virgin olive oil
  • 1/3 cup whole grain yellow cornmeal
  • 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese
  • Cooking spray


Bring broth and oil to a boil in a small saucepan. Add cornmeal, stirring constantly with a whisk until cornmeal begins to absorb liquid (about 2 minutes). Reduce heat to low; cook 25 minutes, stirring frequently. Remove from heat; stir in cheese.

Spoon cornmeal mixture into a 2-quart baking dish coated with cooking spray. Using a spatula coated with cooking spray, spread into an even layer. Cool to room temperature; cover and chill overnight.

Preheat oven to 400°.

Cut polenta into 20 pieces. Arrange in a single layer on a baking sheet coated with cooking spray. Bake at 400° 30 minutes, turning after 15 minutes. Cool to room temperature on a wire rack.

Nutritional Information

Amount per serving
  • Calories: 41
  • Calories from fat: 37%
  • Fat: 1.7g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.8g
  • Carbohydrate: 3.6g
  • Fiber: 0.3g
  • Cholesterol: 3mg
  • Iron: 0.2mg
  • Sodium: 205mg
  • Calcium: 51mg

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Polenta Crostini Recipe