Yield
10 servings (serving size: 2 crostini)

How to Make It

Step 1

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.

Step 2

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.

Step 3

Preheat oven to 400°.

Step 4

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.

Ratings & Reviews

NikkeeB's Review

NikkeeB
February 28, 2011
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...

jazfig's Review

jazfig
April 23, 2009
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!