Easy and quick, polenta’s crostini with kale and cheese flakes are a perfect appetizer for special and original meals.
For 8 crostini
200 g of corn flour
750ml of water
150 g kale
1 garlic clove
Extra virgin olive oil Toscano PGI
Bring the water to the boil in a large pan. Gradually add the polenta in a thin stream, whisking continuously. Reduce the heat to medium and stir with a wooden spoon for about 40 minutes. Using a palette knife spread the polenta onto a baking tray covered with cling film to a thickness of about 1cm. When cool, place the baking tray in the fridge for about one hour for the polenta to firm up.
Wash the kale leaves and sauté them in a pan with some garlic and olive oil, then add half a glass of water and cover with the lid until softened. Add a pinch of salt.
Cut the polenta in little squares and cook them in a ventilated oven at 200° for 15 minutes.
When ready, put them on a tray and put on top the kale, parmigiano flakes, then dress with extra virgin olive oil Toscano PGI.