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.
Serving: 8
Calories: 154kcal
Ingredients
- 1 liter water
- 2 teaspoon salt
- 240 grams 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
Instructions
- 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.
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Nutrition
Calories: 154kcal | Carbohydrates: 24g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 10mg | Sodium: 627mg | Potassium: 65mg | Fiber: 0.5g | Sugar: 0.2g | Vitamin A: 132IU | Calcium: 36mg | Iron: 0.4mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.