Meet your next favorite appetizer! Polenta is extremely versatile (you can eat it creamy, grilled, and fried) and it pairs well with so many foods. Try our take with these hearty wedges, topped with pesto.

Crostini Ingredients: 

 Yields 18 rectangles 

• 3 cups water 
• 1 tsp. salt 
• ¾ cup cornmeal, add more as needed 
• 1 ½ Tbs. butter 
• 1 Tbs. Romano cheese 
• 1 Tbs. pesto (recipe below)

 Instructions: 

1. Bring water and salt to a boil and then whisk in cornmeal slowly once it is thickened add the butter and cheese. 
2. Spread on a sheet pan to about quarter inch thick then cool. 
3. Once it is cooled put in a 350 °F oven and cook until it starts to get stiff. 
4. Pull out of oven let cool and then cut into the shapes you want.

Pesto Ingredients:

• ¼ lbs. parsley 
• 1 tsp. pine nuts 
• 1 tsp. garlic 
• 1 Tbs. Romano cheese 
• 1 cup oil 
• Salt and pepper to taste 

Instructions:

1. Put the parsley, pine nuts, garlic, Romano into the food processor and process until it is a paste.
2. Leave the food processor running and start to add the olive oil through the top of the processor until the pesto comes together.
3. Once the pesto is done add the salt and pepper to taste.
4. Use to top crostini.