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Polenta Crostini with Tuna

A delightful gluten-free appetizer combining crispy polenta, creamy burrata cheese, and smoky tuna.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 crostini
Course: Appetizer, Snack
Cuisine: Italian, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Polenta Base
  • 2 cups white cornmeal Use white cornmeal for a gluten-free base.
  • 4 cups salted water For cooking the polenta.
  • 1 tablespoon extra-virgin olive oil For cooking the polenta.
Toppings
  • 9 oz smoked tuna, sliced Provides a smoky flavor.
  • 5 oz burrata cheese For creamy texture.
  • as needed tablespoons extra-virgin olive oil For frying.
  • to taste salt For seasoning.

Method
 

Cooking the Polenta
  1. Bring 4 cups of salted water to a boil. Pour in the cornmeal along with 1 tablespoon of olive oil. Cook over low heat for about 40 minutes, stirring often to prevent clumps.
Preparing the Crostini
  1. Line a baking tray with parchment paper and pour the cooked polenta onto it. Spread it evenly to a thickness of about 1/2 inch.
  2. Once it has hardened, use a teardrop-shaped pasta cutter to cut into 18 pieces.
Cooking the Crostini
  1. Coat a pan with oil over medium-high heat. Pan fry the polenta for one minute on each side until golden and crispy.
  2. Once cooked, remove the polenta crostini from the pan and spread burrata cheese over each piece. Top with slices of smoked tuna and serve.

Notes

Serve warm or at room temperature. Pair with a fresh arugula salad or a vibrant side salad for added nutrients. Store leftovers without toppings in an airtight container for up to three days.