crostini polenta

Crostini di Polenta Lombarda

These little golden beauties are perfect for aperitivo. We use lovely naturally gluten-free Polenta, Once cooked we then lay it out on. a baking tray and leave to cool. Then using a small round cookie cutter we cut out perfect little discs, and then choose northern cheeses to top.

Now we have the perfect nibbles to go with the another Northern Classic Aperitivo drink – the Aperol Spritz!


  • 375g Polenta / Polenta con Grano Saraceno (*)
  • Lardo / Guanciale / Prosciutto
  • Stracchino cheese
  • Chopped Walnuts
  • Sognino salad
  • Ragu di salsiccia


  1. Cook the Polenta according to instructions on packet, cooking times are longer for Polenta with Grano Saraceno.
  2. Lay out a layer of greaseproof paper on a baking tray and spread the cooked polenta using a spatula into a layer of approx 2 cm thick, and leave to cool.
  3. Using a cookie cutter, cut out nice golden patties of the polenta and set aside.
  4. Warm a large non stick frying pan or skillet to medium heat, place the polenta crostini in the pan and gentle warm on each side for 1 min in total.
  5. While the crostini are still warm, garnish a third of them, generously with Stracchino Cheese, Chopped walnuts and sprig of sognino salad.
  6. Garnish another third generously with the Guanciale / Prosciutto and dress with rosemary infused olive oil.
  7. Garnish the remaining crostini with Ragù di salsiccia.
  8. Serve immediately as a starter or as an Aperitivo, perfect with Prosecco or Aperol Spritz!

(*) Parboiled Polenta such as “Polenta Valsugana” Cooks in just 8 mins, whereas Polenta with grano saraceno requires 40mins to cook.