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Polenta Crostini with Jamon, Ricotta and Rocket

Course: Finger Food, Starter
Cuisine: Italian
Keyword: easy, gluten-free, party, polenta, quick
Prep Time: 15 minutes
Cook Time: 10 minutes
Resting time:: 20 minutes
Total Time: 25 minutes
Servings: 8
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.
Print Recipe


  • 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.