Polenta Crostini with Gorgonzola

Polenta Crostini with Gorgonzola
Recipe type: Starters
  • For the polenta (cook polenta following the instructions on the packet):
  • 250 g (2 cups) fine grain instant or fast cooking polenta
  • Water (as per the packet instruction, usually 8 cups)
  • 1 teaspoon salt
  • 50-60 g (1/4 cup) butter
  • 110 g (1 cup) freshly grated Parmesan
  • For the topping:
  • 50 ml (1/4 cup) extra virgin olive oil
  • ½ teaspoon sea salt
  • 1 tablespoon chopped rosemary leaves (fresh or dried)
  • 100 g (1 cup) gorgonzola cheese
  1. Use a big and thick saucepan and take water to the boil
  2. Add the salt
  3. Add the polenta flour while continuously whisking to prevent lumps
  4. Cook the polenta on a low/medium setting while continuously mixing it with a whisker or a wooden spoon while boiling, make sure there are no lumps forming
  5. Depending on the type of polenta that will take between 10 minutes and 40 minutes, mine took 15 minutes
  6. When almost ready, mix the butter in and soon after the grated parmesan cheese
  7. Taste for salt
  8. Pour the cooked polenta in one or two large brownies’ type pan lined with oven paper, making sure there is the same thickness all around and let it cool down for at least 1 hour or until it has become a bit hard on the touch
  9. You could even prepare it a day earlier and let it sit like this until the day after, when you want to eat it
  10. Just before you are ready to serve (or within ¾ of an hour from serving):
  11. Cut the polenta in squares and then in triangles
  12. In a little cup mix the extra virgin olive oil, sea salt and some finely chopped rosemary leaves
  13. Brush the mixture on each side of each triangle
  14. Put them under the grill for 10 minutes on each side or until each side gets a little crispy crust
  15. Use the more levelled, nicer looking side face up
  16. Put back under the grill for 5 minutes with a little cube of gorgonzola cheese on each triangle
  17. Gorgonzola cheese is a very strong, tasty cheese, which works out perfect with the plain polenta, but if you fancy a different topping instead, that is also fine


About Larah

I have been suffering from Irritable Bowel Syndrome for many years, but it took a longtime to get a diagnosis, since then I have been following a low FODMAP diet, which has changed my life for the better. This is my story and experience with IBS and the low FODMAP diet.