Polenta Crostini

Polenta Crostini

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From: EatingWell Magazine November 1997

Though bread is a great vehicle for dips, spreads and the like, you might want to think outside the box and try crispy polenta rounds next time you're entertaining. Top these with goat cheese and pesto for a colorful and tasty appetizer.

Ingredients 16 servings

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Original recipe yields 16 servings
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  • 1 16-ounce package prepared polenta
  • 1 teaspoon extra-virgin olive oil


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  1. Cut polenta into 1/4-inch-thick slices; pat dry.
  2. Brush oil over the bottom of a large cast-iron grill-pan or skillet and heat over medium-high heat. Cook the polenta slices in batches until crusty, about 3 minutes per side. Serve hot.

Nutrition information

  • Per serving: 22 calories; 0 g fat(0 g sat); 0 g fiber; 4 g carbohydrates; 1 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 0 IU vitamin A; 0 mg vitamin C; 0 mg calcium; 0 mg iron; 88 mg sodium; 0 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: Free Food

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