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Try SavoraCrispy Polenta Crostini with Lardo and Rosemary
These elegant polenta crostini are a delightful appetizer, perfect for impressing guests or enjoying a special evening. Creamy polenta is chilled, cut into rectangles, and then pan-fried until golden and irresistibly crispy. The salty, melt-in-your-mouth lardo di Colonnata adds a touch of luxury, while fresh rosemary provides a fragrant, herbaceous counterpoint.
Ingredients
- block (about 1 lb) Chilled Polenta1
- Lardo di Colonnata4 oz
- sprigs Fresh Rosemary4
- Olive Oil2 tablespoons
- to taste Salt
- to taste Black Pepper
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Learn MoreMethod
Carefully cut the chilled polenta into even rectangles, about 1 inch by 2 inches.
Heat olive oil in a large skillet over medium-high heat.
Place the polenta rectangles in the hot skillet, being careful not to overcrowd the pan. You may need to work in batches.
Sear the polenta for 3-4 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.
Remove the crispy polenta crostini from the skillet and place them on a serving platter.
Top each crostini with a slice of lardo di Colonnata and a small sprig of fresh rosemary.
Season with a light sprinkle of salt and freshly ground black pepper.
Serve immediately and enjoy!
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