Polenta Crostini with Mushrooms and Grana Padano Fondue

Name: Polenta Crostini with Mushrooms and Grana Padano Fondue
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 32
Ingredients: Instant flour for polenta 2.4 cups; Water 2 ½ cups; Extra virgin olive oil 1 tbsp; Fine salt to taste; Vegetable oil for frying to taste; Champignon mushrooms (to clean) 12.3 oz; Garlic 1 clove; Parsley to taste; Chives to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste; Whole milk 0.8 cup; Grana Padano PDO cheese Aged over 20 months 2.5 oz

it es br de fr

Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 60 min
Makes: 32
Note + 1 hour of cooling for the polenta

PRESENTATION

So here's the thing, polenta crostini are super popular in Northern Italy—especially when the weather turns chilly. I mean, frying up a slab of cornmeal until it is all crispy and golden? Really good stuff. It totally levels up your appetizer game. Instead of the usual bread, these polenta crostini bring a tender crunch that pairs, like, perfectly with rich toppings. You pile on some earthy mushrooms and drizzle with this creamy Grana Padano fondue—honestly, it's comforting and just perfect for autumn.

And look, Italian families often use leftover polenta—which is great, adding to its rustic charm. It's the type of starter that's passed around, each bite full of moist mushrooms and creamy cheese, keeping everyone coming back for more. So, so good.

In Northern Italy, everyone's got their own twist on mushroom crostini. Some use wild mushrooms from nearby woods, while others grab whatever's fresh at the market. The Grana Padano fondue gives it that buttery, nutty flavor that sets these polenta appetizers way, way apart from your average mushroom bruschetta. This dish turns simple ingredients into something really, really special without being overly complicated.

Italian crostini recipes like this, they came from making the most of what's around. You can mix things up—try different mushrooms, add some herbs, or toss in greens. The combo of the crispy polenta base, tender mushrooms, and creamy cheese sauce? Perfect for a fall gathering, no question. A snack that feels both traditional and a bit new—making everyone feel like they are enjoying something rich and warm, straight from the heart of Northern Italy.

This is the kind of dish that captures the spirit of Italian cooking: simple, flavorful, and meant to be shared with loved ones. Whether you're hosting a dinner party or just chilling at home, these polenta crostini will surely hit the spot, bringing a taste of Italy's northern regions right to your table. For real.

INGREDIENTS

Ingredients for about 32 crostini: Instant flour for polenta 2.4 cups (300 g); Water 2 ½ cups (600 g); Extra virgin olive oil 1 tbsp (15 g); Fine salt to taste; Vegetable oil to taste - for frying

For the mushrooms: Champignon mushrooms 12.3 oz (350 g) - (to clean); Garlic 1 clove; Parsley to taste; Chives to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

For the fondue: Whole milk 0.8 cup (200 g); Grana Padano PDO cheese 2.5 oz (70 g) - Aged over 20 months

Preparation

How to prepare Polenta Crostini with Mushrooms and Grana Padano Fondue

To make the fried polenta crostini with mushrooms and Grana Padano fondue, first prepare the polenta: pour the water, oil, and salt into a high-sided pan 1 and bring to a boil, then add the instant polenta flour gradually 2 while stirring vigorously with a wooden spoon to prevent lumps. Cook for about 10 minutes until it becomes rather thick and compact 3.

Pour the still-hot polenta onto a tray measuring approximately 13x9 inches and spread it with a spatula to reach a thickness of 1/5 inch 4; to make the surface smoother, you can cover the tray with a sheet of parchment paper and level the polenta with a rolling pin (5-6). Place the tray in the refrigerator to firm up for at least an hour.

In the meantime, you can take care of cleaning the mushrooms: remove the bottom part of the stem with a knife, then peel both the stem and the cap (7-8). Finally, dampen a piece of kitchen paper and gently rub it to remove any soil residue 9: you will need about 9 oz of cleaned mushrooms.

Slice the mushrooms thinly 10, then chop the parsley 11 and chives 12.

Slightly crush the garlic clove and sauté it in a pan with the oil for a couple of minutes, then add the mushrooms 13, parsley, and chives 14, season with salt and pepper and cook over medium heat for about 5 minutes 15.

Once it is well set, take the polenta out of the refrigerator and cut it into rectangles of 2x2.4 inches 16. Pour the seed oil into a saucepan and heat it to 320°F. Fry a few polenta rectangles at a time for about 3 minutes on each side 17, then drain them on a sheet of paper towel 18.

Proceed with the preparation of the Grana Padano PDO fondue: pour the milk into a small pot 19 and bring it to a light boil, then add the grated Grana Padano PDO 20 and cook over moderate heat for about 10 minutes, stirring continuously with a whisk, until it reaches a creamy consistency 21.

Now you can assemble the crostini: pour a teaspoon of Grana Padano PDO fondue 22, garnish with a teaspoon of mushrooms 23, and season with a pinch of pepper. Your fried polenta crostini with mushrooms and Grana Padano fondue are ready to be enjoyed 34!