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Around here we like soup.  And with the garden producing pumpkins and winter squashes like it has been, pumpkin and squash soup is on the menu.  But no bread with it.  My Beloved is gluten free again and that means my normal sourdough bread is not an option.  I came across the description for crostini and decided why not.

Crostini are usually used as an appetizer.  Grilled polenta with a topping.  I used just a simple parmesan cheese melted in and they worked really well with soup.  They went so well, there all gone.  There is more soup so I will have to make more soon.  Maybe a few with sauted mushrooms on top.  My Beloved would be even happier then.


1/2 cup polenta, cooked with water, cream, and salt.

1 cup or to taste grated parmesan cheese

Or any other topping of your choice

Place the cooked polenta in a loaf pan that has been lined with plastic wrap.  Cover the polenta and chill.

Preheat the broiler.  Prepare a baking sheet with either olive oil, parchament paper, or a silpat on the baking sheet first.  Slice the polenta and place on a baking sheet.  Place under the broiler for 3 to 5 minutes or until the edges start to get brown.

Pull out the baking sheet.  Turn the polenta over.  Sprinkle with parmesan.  Place back under the broiler until golden.

Enjoy.  These caused smiles around here.

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