Baked Polenta Crostini

Not only are these simple to make, but they are mouth-wateringly good.

What You'll Need:

1 C Dry Polenta

Olive Oil

2 Tbsp Salt

16 oz Crimini Mushrooms, chopped

1/2 yellow onion, minced

1/2 C Ricotta

fresh rosemary

Fresh Parsley

First thing's first: Cook that polenta! Preheat your oven to 400°F (204°C). In a deep pan, bring water to a boil with 1 tbsp salt, and slowly add the polenta. Once the polenta is stirred into the water, turn down the heat to a simmer, stirring occasionally. Add in olive oil a little at a time until creamy. Once the polenta is cooked, transfer it to a lightly greased (with olive oil) baking sheet, and flatten the top with parchment. Bake for 20 minutes, or until there is a slight brown to the edges. While the polenta is baking in to decadent crostini, sauté your onions and mushrooms together in a pan with oil, salt, and freshly ground pepper. Chop rosemary into ricotta and whip with salt to create herbed ricotta. When the polenta is finished, allow it to cool before cutting into crostini squares. Once cool enough to handle, smooth ricotta over the sheet of polenta. Spoon the sautéed mushrooms and onions onto the ricotta, gently patting down with the back of the spoon to keep in place. Cut into squares. Sprinkle with fresh parsley. Buon appetito!