These gluten-free polenta crostini scream TASTY at every bite. All you need is a bunch of simple ingredients to put together this simple yet elegant starter.

Polenta is ground cornmeal that you can boil and serve soft but you can also use to make delicious cakes, or simply grill and stir-fry.

It’s a popular dish in the north of Italy, and it’s often served with bolognese sauce during the cold months of the year.

Whilst a plate of rich hot polenta warms your heart when it’s freezing outside, these Polenta Crostini with Jamon Ricotta and Rocket  make an awesome appetizer all-year-round.

Since they’re made with cornmeal, these tasty bites are also conveniently gluten-free.

polenta crostini topped with ricotta, jamon, rocket leaves

Pretty and yet simple, these flavourful bites are surely a great idea for a party, bbq or even a fancy dinner.

How To Make Polenta Crostini

recipe step 1: cook the polenta in a heavy saucepan until rich, dense and cooked through

Start by cooking the polenta.

Most grocery stores have the partially cooked version available, which only takes 15 minutes to cook.

recipe step 2: spread the cooked polenta over a baking tray covered with parchment paper

Once the thick polenta is fully cooked, spread it over a small tray covered with parchment paper.

Do it while it’s hot, polenta sets very quickly and you want to level it properly to create a rectangular even shape before it hardens.

recipe step 3: level the polenta so that it forms an even rectangular base, let it cool then cut into rounds using a cookie cutter

Allow the polenta to cool for 2o-30 minutes, then use a cookie cutter to cut it into small rounds.

recipe step 4: grill the polenta rounds on an electric grill for 2 minutes on each side

To grill your polenta crostini you can use a skillet or an electric grill like I did.

Two minutes on each side and they will be perfectly crispy.

Then top them with ricotta, spanish ham and rocket leaves, and they are ready to be devoured.

Ingredients Tips

polenta crostini topped with jamon, ricotta and rocket leaves

The herby ricotta on top is one of my favorite things to eat. You can make it with store-bought ricotta, but if you have more time try my homemade ricotta -so tasty!

I love the sweet aromatic note that adds to this dish and makes a GREAT pair with some tasty Jamón ibérico.

If you don’t have the spanish ham at hand (but you should definitely try it -I’ve talked about it here), go for the Italian San Daniele or your favorite cured meat.

Or you can simply leave the protein out and keep the polenta crostini awesomely vegetarian.

polenta crostini topped with jamon, ricotta and rocket leaves

What I love the most about these light polenta crostini is that you can easily customize them to meet your taste.

Have fun trying new ingredients combo, this polenta snack is basically a gluten-free bruschetta!

polenta crostini topped with jamon, ricotta and rocket leaves

Did you make this recipe?

Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!

Print Recipe
5 from 1 vote

Polenta Crostini with Jamon, Ricotta and Rocket

These gluten-free polenta crostini scream TASTY at every bite. They're super easy to make and all you need is a bunch of simple ingredients.
Prep Time15 mins
Cook Time10 mins
Resting time:20 mins
Total Time25 mins
Course: Finger Food, Starter
Cuisine: Italian
Keyword: easy, gluten-free, party, polenta, quick
Servings: 8
Author: The Petite Cook


  • 1 liter water
  • 2 tsp salt
  • 240 grams quick cook polenta cornmeal
  • 120 grams herby ricotta
  • 4 slices iberian ham or italian prosciutto cut into small strips
  • a bunch of fresh rocket/ arugula
  • zest of 1 lemon
  • extravirgin olive oil
  • salt and pepper to taste


  • Bring water to a boil in a large saucepan over high heat.
  • Gradually pour in the cornmeal in a thin stream, whisking continuously. Season with salt.
  • Reduce the heat to low and stir with a wooden spoon until the mixture is very thick, about 5 minutes.
  • Remove from the heat and spread as evenly as possible, over a tray covered with parchment paper. Cover with another sheet of parchment paper and allow to set and slightly cool.
  • With the help of a cookie cutter, cut the polenta into rounds, brush with little olive oil and grill for 2 mins on each sides.
  • Spread some herby ricotta over the polenta crostini and decorate with arugula, iberian ham, and lemon zest.
  • Serve immediately at room temperature or chilled. Store in the fridge in an airtight container up to 2 days.
Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!


Polenta Crostini With Jamon, Ricotta and Rocket - Gluten-free Recipe by The Petite Cook

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