Recipe by: Tania Nicaise

Source: La Cucina magazine, October 2009

Serves: 4

Ingredients (Polenta Crostinis)

  • 100 g pre cooked polenta flour
  • ¼ tsp salt, or to taste
  • Olive oil
  • Red onion jam
  • 100 ml sour cream
  • French chives, to garnish

Ingredients ( Red onion jam)

  • ~ 200 g red onions, thinly sliced
  • 1 Tbsp butter
  • ½ Tbsp red wine vinegar
  • 5 Tbsp water
  • Salt, to taste
  • 1-2 Tbsp brown sugar
  • A handful raisins


  • Bring to boil 300 ml water. Once boiling, add the salt and slowly pour the polenta mixing very well. Don’t stop mixing till cooked. (around 5 minutes if pre cooked polenta. Normal polenta cooks in 1h15 min around.)
  • Flatten the polenta on a removable tart tin, cover with cling film and let it cool.
  • Melt the butter in a saucepan and add the onions. Cook slowly for 7-8 minutes. Add the vinegar, water, raisins and salt. Cook for 10 minutes.
  • Add the sugar and cook for 5 minutes.
  • Before serving, cut the cold polenta in small rounded shape.
  • Heat a pan with a little olive oil and panfry the polenta.
  • Garnish with the onion jam, a dollop of sour cream and chives.

Download PDF version here: italian-crostini-di-polenta-tania-nicaise