These Crostini di Polenta are exactly the kind of recipe I love—simple, satisfying, and made with real, wholesome ingredients. You only need polenta and water to start, plus a few optional spices to boost the flavour. Once the polenta cools and firms up, you can slice it and cook the pieces until they’re golden and crisp—either in a pan, in the oven, or in the air fryer. Then comes the fun part: toppings! I like to add sautéed mushrooms, aubergine spread, olives, or even a slice of Parma ham. You can mix and match with whatever you’ve got in your fridge.
This traditional Italian polenta recipe comes from the countryside kitchens of Northern Italy, where home cooks turned simple ingredients into something truly delicious. Polenta was once known as “poor man’s food,” but here it transforms into a golden, crunchy base that feels anything but basic.
On the nutrition side, polenta ticks so many boxes. It’s naturally gluten-free, low in fat, and full of complex carbohydrates that give you long-lasting energy. It’s easy to digest and works beautifully as a lighter alternative to bread or crackers. You can also prep it ahead. Once your polenta sets, simply slice it and store it in the fridge. When you’re ready to eat, crisp it up in minutes and add your toppings. One pan, a few ingredients, and no stress—my kind of cooking.
What Is Polenta?
Polenta is a naturally gluten-free ingredient made from coarsely ground yellow cornmeal, and it’s a staple in Northern Italian cooking. When cooked, it becomes thick and creamy—perfect as a base for stews, roasted veggies, or cheese. Once cooled, it firms up and can be sliced, baked, grilled, or pan-fried—like in this Crostini di Polenta recipe.
Outside of Italy, polenta isn’t always the star of the show, and many people still haven’t cooked with it—but it’s actually easily available in most supermarkets. You’ll usually find it near the rice or pasta, and it might be labelled as “cornmeal” or “instant polenta.” Don’t be afraid to ask—once you’ve got it in your cupboard, it’s such a useful and nourishing ingredient to have on hand.
It’s naturally low in fat, a good source of complex carbs for steady energy, and completely fuss-free to cook. One of those humble ingredients that turns into something buonissimo with very little effort.
What Are Crostini di Polenta
Crostini di polenta are thin, crispy slices of set polenta that are pan-fried, baked, or air-fried until golden—then topped with anything you like. Think of them as a naturally gluten-free alternative to bread crostini, but with a slightly sweet, corn-based flavour and a soft inside with a crispy edge.
This rustic recipe comes from the mountain and countryside regions of Northern Italy, where polenta was a staple food for centuries. Once the polenta was cooked and cooled, it was sliced and reused the next day—often crisped up and topped with whatever was on hand. It’s a brilliant way to turn a simple base into a delicious appetiser, snack, or light meal.
Traditionally, crostini di polenta were topped with mushrooms, cheese, or cured meats, but they’re incredibly versatile. You can easily make them plant-based, go for Mediterranean-inspired toppings, or use up whatever fresh ingredients you have in the fridge. It’s a brilliant way to turn simple, gluten-free polenta into something delicious and satisfying.
Topping Ideas to Make It Your Own
One of the best things about Crostini di Polenta is how easy it is to customise the toppings. Once the polenta slices are golden and crisp, you can turn them into anything you fancy—sweet or savoury, light or indulgent. I love keeping it Mediterranean-style with toppings like sautéed mushrooms, olive tapenade, or a simple aubergine spread. You can also add Parma ham, fresh tomatoes and basil, or even a dollop of creamy ricotta. For a plant-based option, try smashed avocado with chilli flakes or roasted red peppers with hummus. These are perfect as appetisers, snacks, or even as a light lunch with a side salad. Just open the fridge and build your own flavour combos—there’s no wrong way to top them!
Tips
- Whisk while adding the polenta: This helps avoid lumps and gives you a smooth base.
- Let it set completely: The polenta needs time to firm up before slicing. You can even make it a day ahead.
- Use a non-stick or greased tin: This makes it much easier to remove once cooled.
- Spice it up: A pinch of chilli flakes or smoked paprika adds a lovely kick.
- Make it your own: The toppings are the fun part—get creative with whatever you have in the fridge!
Swaps
Polenta: I have used quick polenta for this recipe. I don’t recommend swapping this ingredient as it is the main and key one.
Spices: Use whatever you love—try Italian seasoning, rosemary, or a pinch of chilli.
Toppings: Mix and match—go Mediterranean with grilled vegetables and olives or classic with tomato and mozzarella.
Storage
Fridge: Store cooled, cooked slices in an airtight container for up to 3 days. Reheat in a pan or air fryer to get them crispy again.
Freezer: You can freeze the set, unsliced polenta or freeze cooked slices between layers of parchment. Reheat straight from frozen in the oven or air fryer.
More Gluten-Free Bread Alternatives
- Panelle (Sicilian Chickpea Fritters)
- Farinata – Italian Chickpea Flatbread
- Easy 4-Ingredient Lentil Bread
- Chickpea Pancake
Crostini Di Polenta
Ingredients
- 180 g polenta
- 720 g water
- 1 tsp salt
- ½ tsp garlic, paprika, herbs
Instructions
- Bring salted water to a boil, then slowly whisk in polenta.
- Stir continuously for ~5 minutes until thick and creamy.
- Pour the polenta into greased loaf baking tray and spread evenly. Let it cool completely, at least 1 hour.
- Once set, slice the polenta into rectangles.
- Pan-fry the slices, with a drizzle of oil, until golden and crisp on both sides.
- You can also bake them in the oven or air fryer.
- Spoon on your favourites toppings. Here a few example I used:l
- sautéed mushrooms, olive, Parmaham, aubergine spread.