Appetizer - Gluten free
3 qt. water
1 lb. Italian corn flour for polenta
1 1/2 teaspoon salt
Italian strained or crushed San Marzano
Italian dried balck olives (or green olives)
Marinated artichoke hearts, drained
Dired Italian porcini mushrooms, soaked and cooked
Marinated eggplant, drained (or ready to go bruschetta topping)
Gorgonzola or other cheese
Whatever else your fantasy and taste suggest you!!
Put a large pot with 3 qt. water to a boil.
When the water boils, add salt and slowly add polenta flour in a thin stream, whisking; reduce heat to medium and cook for 2 minutes whisking frequently; reduce heat to low, cover with a lid and cook for 40-45 minutes, whisking occasionally with a wooden spoon.
Remember: polenta will never be overcooked.
In the meantime, prepare all other ingredients: cook tomato sauce, chop mozzarella, slice olives and artichokes, crumble or dice gorgonzola or other cheeses, and so on.
Take it out of the pot and pour it in a rectangular pan and let it coll down completely.
When cold, remove it from the pan, reversing it onto a large cutting borad, and cut into 1" slices.
Warm up a skillet or a griddle and brush it with olive oil: sautee polenta slices on both sides and arrange on a baking dish.
Preheat oven to 375.
Prepare your crostini: top each polenta slice with tomato sauce and the other ingredients, following your tastes.
Some examples: tomatoes, olives, mozzarella - tomatoes and gorgonzola - bruschetta topping - artichokes, ham and mozzarella - tomatoes and mushrooms - tomatoes and anchovy fillets.....
Broil your crostini for 5-10 minutes (or until mozzarella start getting golden) and serve immediately.
- You can make a whole gluten free "pizza" following the same process, just pour polenta in a round baking pan and, once cold, broil it to seal it. Then top with the other ingredients.
- It's perfect in a mixed appetizer.
- You can give your crostini the shape you want!!