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Ingredients
500g Squisito Instant One Minute Polenta
6-8 Colavita Sun Dried Tomatoes immersed in Extra Virgin Olive Oil
4 tblspns Colavita Artichoke Pate
1 dozen Zuccato caper berries
6 tspns Colavita Pesto
6 tblspns Colavita Extra Virgin Olive Oil
6-8 Zuccato Sweet ‘n’ Sour Pepper Strips
1 dozen blanched almonds
1 cup of Auricchio Provolone Piccante (tasty table cheese)
salt and pepper to taste
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Recipe Name: crostini di polenta trio
Serves: 6 people (very generous) Time to prepare: 30 min Method:
To prepare the polenta, bring 2 litres of water to the boil, add salt to taste, pour the polenta slowly into the water, while stirring with a wooden spoon for one minute, making sure that no lumps form. It’s so easy. Pour the polenta into 2 pyrex dishes, each with dimensions 20cm x 20cm (which have been moistened with cold water) and flatten out with a wet spoon, place in refrigerator until firm. Remove from dish and cut the polenta into square or diamond shapes. Brush the polenta crostini with Colavita Extra Virgin Olive Oil and place onto an oiled preheated griddle, cook on both sides. Decorate with the following suggestions:
Sun-dried tomatoes with a dollop of pesto on top.
Artichoke pate and an almond on top.
Coarsely grated provolone cheese, a thin slice of Sweet’n’Sour pepper and a caper berry on top.
Colour co-ordinate on a platter and serve while still warm.
Hint: Toppings for polenta crostini are infinite, with imagination unlimited. |
