Parmesan-Polenta Crostini with Thyme
As shared from the kitchen of Once Upon a Plate
Makes about 24 pieces (recipe can easily be doubled)
2 cups water
1 teaspoons salt
1/4 teaspoon freshly grated or ground nutmeg (optional)
1/2 cup fine grain polenta
1/2 cup freshly grated Parmesan
Freshly ground coarse black pepper
1 tablespoons minced fresh thyme leaves
Special equipment, very helpful for this recipe:
2 large, shallow rimmed baking sheets of about the same size.
In a heavy saucepan, bring the water to a boil over high heat. Add salt, the nutmeg and reduce the heat to the medium. Add the polenta gradually, whisking constantly. Continue to whisk for about 5 minutes as the mixture bubbles. Reduce heat to low and cook, stirring occasionally, until the mixture begins pull away from the sides of the pan (this should take about 10 minutes.) Add 1/4 cup of the Parmesan cheese, 1/2 teaspoon thyme and 1/4 teaspoon pepper and stir to combine thoroughly.
This step is the easiest way to make an even layer of the polenta, (the idea is to sandwich the polenta between 2 flat surfaces.) Here's how:
Invert one rimmed baking sheet on a countertop (so it is bottom side up) and place a sheet of parchment paper on the pan (adding a couple of drops of water between the paper and the pan will prevent it from slipping so much. Next spread the polenta out with a spatula into a smooth, even layer. Cover the polenta with another sheet of parchment paper, then place another baking sheet (right side up this time) on top of the parchment. With 2 hands, press down evenly on the top baking sheet until the polenta is about 1/4 inch thick. Refrigerate for at least 1 hour or overnight.
When ready to bake:
Preheat the oven to 375 degrees (F) Invert the baking sheets together and remove the top baking sheet and the top layer of parchment paper. (This will assure that the smoother side of the polenta will be facing up.)
With a knife cut the polenta into triangle about 2 inches long by 1 1/2 inches wide. Transfer the triangles to 1 or more baking sheets, spacing them 1/2-inch apart. Sprinkle about 1/2 cup of the remaining Parmesan cheese and the remaining thyme on top of triangles.
Bake until hot throughout and starting to brown, about 10 to 12 minutes. Turn the oven to broil and broil the crostini about 8 inches from the heat source until crispy and golden brown on top, about 3 minutes. Serve warm or at room temperature.
Delicious, and I hope you enjoy!
Recipe adapted from Michael Chiarello
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