Polenta Crostini
INGREDIENTS
2
cup (500 ml)
2% milk
2
cup (500 ml)
chicken stock
1
cup (250 ml)
cornmeal
1
extra virgin olive oil, enough to coat pan
1/4
cup (60 ml)
grated parmesan
1
ds
salt and pepper, to taste
DIRECTIONS
- Combine milk and stock in a saucepan and bring to a boil.
- Whisk in cornmeal, reduce heat and add cheese, salt and pepper.
- Spread mixture 1/4 inch (6 mm) thick onto a parchment-paper-lined baking sheet. Let cool.
- Once cool, cut polenta into crostini circles and fry both sides in olive oil.
