Polenta is one of those versatile ingredients that doesn’t get nearly enough love. Once chilled, it transforms into a firm, sliceable base that can be grilled or fried and used in place of bread or pasta.
If you’re looking for a gluten-free alternative to traditional crostini, these Grilled Polenta Crostini are a must-try!
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We love these crispy polenta wedges topped with a rich Tuscan Meat Ragu, shaved Pecorino Romano cheese, and fresh parsley, creating a hearty appetizer that feels elegant but is surprisingly easy to make.
You can also get creative with toppings. Think fresh tomato, mozzarella, and basil or a whipped ricotta blend with lemon zest and honey. No matter how you serve it, this dish is sure to impress at your next gathering.
How to Make Grilled Polenta Crostini
Grilled polenta wedges make a delightful appetizer that’s sure to impress. Customize with your favorite toppings for endless variations.
Prep time: 10 minutes (+ time to chill)
Cook time: 45-50 minutes
Serves: 6
Ingredients:
- 5 c. water
- 1 c. medium or coarse polenta or cornmeal
- Sea salt, to taste
- (Optional) 2 T. unsalted butter
- 2 T. Pecorino Romano cheese
- 2 T. fresh parsley leaves, chopped
Directions:
- Grease an 8” x 8” glass baking dish with olive oil (or spray with non-stick cooking spray). Set aside.
- Heat water in a large saucepan over medium-high heat until almost boiling. Once water starts to form bubbles, whisk in polenta or cornmeal, stirring continually until it starts to thicken. Season with salt to taste.
- Reduce heat to just below medium and cook, stirring every 4-5 minutes, until the polenta pulls away from the pan and becomes soft, about 40-45 minutes.
- Remove from heat and stir in butter, if using. Transfer polenta to the prepared dish, smooth into an even layer, and refrigerate for at least 1-2 hours until firm.
- Gently loosen the edges of the polenta with a butter knife or spatula. Turn the dish upside down, supporting the contents with your hand, and tap the bottom to release the polenta. Transfer to a cutting board and cut into 8 wedges.
- Preheat grill pan or gas grill to medium. Spray with non-stick cooking spray. Brush both sides of each wedge with olive oil and grill until golden brown with grill marks. Flip and repeat on the other side.
- Remove wedges from heat and top with your favorite toppings. A Tuscan Meat Ragu is perfect, along with shaved Pecorino Romano and chopped fresh parsley.
Wine Pairings
Pair your Grilled Polenta Crostini with a bold red wine or a smooth white that complements the richness of the meat sauce and cheese. Some great choices are:
Chianti Classico: The acidity of Chianti cuts through the richness of the ragu while complementing the savory flavors.
Barbera d’Asti: With its fresh fruitiness, this red wine pairs beautifully with the polenta and its toppings.
Pinot Grigio: If you prefer white wine, go for a crisp Pinot Grigio. Its light body and bright acidity balance the richness of the grilled polenta and ragu.
Grilled Polenta Storage Tips
Refrigeration: Leftover grilled polenta wedges can be stored in an airtight container in the fridge for up to 2 days. Reheat on a grill pan or in the oven to maintain texture.
Freezing: If you want to make this ahead of time, freeze the polenta wedges after chilling in the fridge. Place them on a baking sheet in a single layer to freeze, then transfer to a freezer bag. Reheat directly from the freezer by grilling or baking.
Recommended Items
- Grill Pan: Use a high-quality grill pan for even grilling of the polenta.
- Olive Oil: Use a premium olive oil for brushing the wedges.
- Pecorino Romano Cheese: Of course, use a good quality Pecorino Romano cheese, as it will be a featured player in the dish.
- Non-Stick Cooking Spray: Make your own non-stick cooking spray for easy grilling. Just add your favorite oil to this handy dispenser.
- Baking Dish: This is a great 8” x 8” glass baking dish that also has a lid for storage.
Tasty Variations
Make it Vegan
Use plant-based butter, skip the ragu, and top with sautéed mushrooms or a simple marinara sauce for a vegan-friendly version.
Add Fresh Veggies
Try adding roasted vegetables or a drizzle of balsamic reduction on top for extra flavor.
Grilled Polenta Crostini
Ingredients
- 5 C Water
- 1 c polenta or cornmeal, medium to coarse
- sea salt to taste
- 2 TBSP butter optional
- olive oil
Instructions
- Grease an 8” x 8” glass baking dish with olive oil (or spray with non-stick cooking spray). Set aside.
- Heat water in a large saucepan over medium-high heat until almost boiling. Once water starts to form bubbles, whisk in polenta or cornmeal, stirring continually until it starts to thicken. Season with salt to taste.
- Reduce heat to just below medium and cook, stirring every 4-5 minutes, until the polenta pulls away from the pan and becomes soft, about 40-45 minutes.
- Remove from heat and stir in butter, if using. Transfer polenta to the prepared dish, smooth into an even layer, and refrigerate for at least 1-2 hours until firm.
- Gently loosen the edges of the polenta with a butter knife or spatula. Turn the dish upside down, supporting the contents with your hand, and tap the bottom to release the polenta. Transfer to a cutting board and cut into 8 wedges.
- Preheat grill pan or gas grill to medium. Spray with non-stick cooking spray. Brush both sides of each wedge with olive oil and grill until golden brown with grill marks. Flip and repeat on the other side.
- Remove wedges from heat and top with your favorite toppings. A Tuscan Meat Ragu is perfect, along with shaved Pecorino Romano and chopped fresh parsley.
Grilled Polenta Crostini is an easy yet impressive dish that’s perfect for entertaining. Whether you’re serving it with a classic meat ragu, a fresh Caprese topping, or even a drizzle of balsamic glaze, the possibilities are endless. Try it for your next dinner party or as a fun twist on traditional appetizers.
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