We had polenta for lunch and still had a lot of it left. I actually didn’t prepare too much, but it seemed like I was the only one being hungry…. Anyway. What to do with all that polenta left? We do crostini :-). It’s quick, you can top it with anything you like (or have in the fridge) and it tastes good.
- cold polenta
- olive oil
- spring onion
- cut the polenta into bitesize chunks and panfry them in a little bit of olive oil;
- cut the prosciutto and roll it, put it on the crouton;
- cut the spring onion very finely and decorate, adding a little bit of black pepper to round it all up.